Chef's Recipes

Honeycomb with cultured cream

Recipe for honeycomb with cultured cream from Marque, Sydney.

  • 5 mins preparation
  • 10 mins cooking plus setting
  • Serves 6 - 8
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Honeycomb with cultured cream


  • 415 gm caster sugar
  • 150 gm liquid glucose
  • 65 gm single blossom honey (such as Malfroy's Gold; see note)
  • 18 gm bicarbonate of soda
  • 200 gm crème fraîche, to serve


  • 1
    Line a 20cm-square cake tin with baking paper. Stir sugar, glucose, honey and 75ml water in a deep saucepan over medium-high heat until dissolved, wiping down sides of pan with a wet pastry brush to prevent crystals forming. Boil until sugar syrup reaches 160C on a sugar thermometer (8-10 minutes). Remove from heat and whisk in bicarbonate of soda (mixture will foam up). Working quickly, pour mixture into prepared tin and leave to cool and set (1-2 hours).
  • 2
    When cool, break honeycomb into shards. Honeycomb will keep stored in an airtight container for a week. Serve honeycomb shards with crème fraîche.


Note At Marque they culture their own cream. Malfroy's Gold honey is available online at