At B&P we have our own beehives and have been keeping bees now for 11 years.
Our hives are managed by Vanessa and Matt at Rooftop Honey https://www.rooftophoney.com.au/ who harvest the liquid gold and send it back to us at Sweet Studio where we use it for all sorts of amazing products.
This is the honeycomb recipe we use at B&P for bags of Rooftop honeycomb, milk chocolate & popcorn honeycomb rubble and our delicious hot chocolate plus much more.
Give this a go to use at home…it’s great with ice cream!
50ml Water
60g Honey
110g Glucose syrup
300g Caster sugar
15g Bicarbonate soda, sieved
- Place the water, honey, glucose, and sugar into an overlarge heavy bottomed saucepan. Ensure the pan is much larger than the volume of the contents as the mixture will expand later in cooking.
- Line the base and sides of a 20cm X 20cm X 8cm deep square cake pan with baking paper. Liberally spray the paper with canola oil.
- Heat the mixture in the pan, whisking constantly. Have the bicarbonate of soda at the ready for the end.
- Cook the syrup until it starts to colour, around 155°C on a digital or sugar thermometer. Once the temperature has been reached turn the heat off and mix the syrup using a hand whisk.
- Whisk the bicarbonate of soda in well; be careful, as the mixture will now expand furiously up to the top of the saucepan. This mixture is very HOT and will burn you badly if you touch it.
- Lift the pan carefully and pour the honeycomb in to the prepared tin using the whisk to scoop the entire honeycomb out.
- Leave the honeycomb to cool for at least three hours before breaking into irregular pieces.
- This honeycomb can be packaged as a present or used for a recipe, it is amazing dipped in milk chocolate, and you must give the chocolate, popcorn & honeycomb rubble a go.
- The hot saucepan can be put on the stove, add water into the pan and boil to clean the left-over honeycomb pieces off.
Honeycomb - photo extract from Lamingtons & Lemon Tart by photographer Patricia Niven
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