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  • 1 tablespoon baking soda, sifted

Recipe Preparation

  • Line a baking sheet with parchment paper or foil. Combine sugar, corn syrum, honey, and 1/4 cup water in a heavy deep saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; bring to a boil. Cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns pale amber. Working quickly, add baking soda (mixture will foam up dramatically); whisk quickly just to combine. Immediately pour candy over prepared sheet (do not spread out). Let stand undisturbed until cool, about 20 minutes. Hit candy in several places with the handle of a knife to crack into pieces.

Nutritional Content

One serving contains: Calories (kcal) 177.6 Calories from Fat (kcal) 0.0 Fat (g) 0.0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 46.3 Dietary Fiber (g) 0 Total Sugars (g) 41.9 Net Carbs (g) 46.3 Protein (g) 0.0 Sodium (mg) 477.5Reviews Section

Recipe Summary

  • 1 teaspoon baking soda
  • ½ cup white sugar
  • 2 tablespoons corn syrup
  • 1 tablespoon honey
  • 2 tablespoons water

Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.

Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).

Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.

Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

This recipe uses ZERO corn syrup. I don’t think corn syrup is terrible at all. But I love the flavor of honey and I wanted my honeycomb to taste like honey.

I used clover honey, but feel free to use wildflower or another type of honey that you like. I’d probably avoid raw, mainly because I haven’t tried it that way and I want you to actually end up with something edible, breakable and delicious.


Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Setting time: 1 hour

Makes a 25 cm x 20 cm slab

Place golden syrup, sugar and 60 ml water in a large saucepan over medium heat. Stir until sugar dissolves, then bring to the boil.

Cook, without stirring, for 8 minutes or until syrup starts to brown and reaches 154˚C on a sugar thermometer. If you prefer softer honeycomb, cook until mixture reaches 150˚C.

Remove from heat and quickly stir in bicarb soda until just combined mixture will foam up. Pour into a greased and lined oven tray and set aside for 1 hour or until cool and firm. If humid, set in the fridge to prevent honeycomb sweating. Store for up to 2 weeks.

As seen in Feast Magazine, Issue 17, pg57.

Photography, styling and food preparation by China Squirrel.

Container Gardening Recipes

Containers are the most versatile garden accent there is. No matter how big or small your outdoor spaces are, chances are you’ll have some sort of potted plants out there.

I thought it would be fun to look at some container garden “recipes ” today to help take the guesswork out of what works well together. You will just need to check if these are for sun or shade unless otherwise noted. Some are container gardening summer staples you’ve seen before and some are new (at least to me) and interesting ideas!

This beautiful container garden is simple, it contains scabiosa ‘pink mist’ with iris setosa ‘baby blue’. Notice they used pebbles instead of mulch for interest.

via Gardener’s World

A beautiful shade garden flower combination that uses impatiens, begonias, sweet potato vine and coleus.

via Home Depot Garden Club

Vertical container gardening is a great use of space in smaller gardens. This one includes a mix of wave petunias, strawflower, and creeping zinnia.

via Midwest Living

Using a fiddle leaf fig in the center of this container is a unique idea. It’s surrounded by hostas and a purple huechera. Huechera is one of my favorite shade garden fillers.

via Nourish and Nestle

This pretty container garden consists of the following: Chinese fringe flower, elephant ear, salvia, pink globe amaranth, black cherry vinca, whirlwind pink fanflower, and black mondo grass.

via Garden Gate

If mosquitos keep you inside, consider planting a mosquito repelling container garden. Marigolds, lavender, pineapple mint, flossflower, oregano, lemon balm, lemon thyme and basil will help keep them away.

via Garden Therapy

Cottage style gardens are my favorite. This mix consists of gerbera daisy, verbena aztec, geranium, periwinkle vinca vine, and mini petunias.

via: Midwest Living

Add pretty pops of color with super spike, sweet potato vine, argyranthemum, bidens, and petunias.

viaFernlea Flowers

Another shade garden option containing begonias, bleeding heart, and heuchera.

via: Gardener’s World

I couldn’t find the actual source of what these plants are but I believe the larger shrub is a hibiscus and you could get the look of those white flowers using sweet alyssum. If you know what these are please leave it in the comments.

via: Zorlag

A full sun container garden option that contains, salvia, daisies, and petunias. Add creeping jenny for the spillover look on the sides.

via: Home Depot Garden Club

My daughter and I picked out a mix of flowers and plants for our pots this year, and this full sun container was my favorite this year.

There is a formula for container gardening that works regardless of what variety of flowers you choose. It’s known as “thrillers, fillers, and spillers”. The thriller refers to a tall plant that goes in the center of the pot. The fillers surround the center plant and make up the bulk of the container. And the for the spiller you want something that spills over the sides. My favorite two spillers are sweet potato vine and creeping jenny.

On a side note, I’ll be taking next week off from blogging to spend some time with my daughter who will be home on spring break and to also catch up on a few projects. I wish you all a very Happy Easter!

Honeycomb pasta ingredients

  • rigatoni – rigatoni are straight tubes of pasta with straight cut edges. They’re pretty much common at all grocery stores, sometimes varying in size by a little bit.
  • ground beef – use lean ground beef or if you have it at your grocery store, a 50-50 mix of lean ground beef and pork.
  • onions, carrots, and celery – these three aromatics make up the classic Italian soffritto and will add so much flavor to your sauce!
  • tomato paste and tomato sauce – tomato paste is concentrated tomato flavor, sweet and intense. For the tomato sauce, go for super simple sauce where the can ingredients are just tomatoes.
  • beef stock and cream – the beef stock will boost the beef-y flavors and add umami and the cream adds a nice layer of richness.
  • cheese – we’re going for low moisture mozzarella, which, incidentally is what string cheese is! Cube it up according to what will fit into your rigatoni. Low moisture mozzarella is super stringy, melty, and essentially the perfect cheese for baked pastas.

Notes on the White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) Recipe, Tips and Tricks

The trickiest part of the recipe is working with active dry yeast. Make sure the yeast is fresh and active, otherwise the cake won’t rise and have the airy and spongy texture. After proofing, the yeast should triple in size and be foamy.

You must use rice flour. Any other substitution will not yield the right texture. Learn about the Differences between Rice Flour and Glutinous Rice Flour in this post.

Keep all liquid temperatures under 120 F (49 C) as higher temperatures will kill the yeast. Use a thermometer to check the temperature for accuracy.

Allow the batter to rest in a warm environment to encourage the yeast to flourish. I place the batter bowl in the microwave with 2 cups boiling water to create a warm environment. You can also use your oven or Instant Pot.

Allow the batter to rest for 1 1/2 – 2 hours. The batter should have lots of bubbles on the surface after the resting period. Depending on the air temperature, the resting time may vary a bit. During the summertime, I let the batter rest for 1 1/2 hours and during the colder months about 2 hours.

Avoid steaming the cake with high heat. This will cause the cake to swell and then contract, causing a wrinkly cake. Steam the cake using Medium heat. Let the cake cool in the steamer for 10 minutes before removing. The gradual cooling helps minimize deflating of the cake.

The steam time is 25-30 minutes for a 9 inch round cake pan. Avoid over-steaming as this dries-out the cake. The texture of the White Sugar Sponge Cake should be soft and moist.

  • Rigatoni Pasta: rigatoni is the star of the show for this honeycomb pasta. It’s a tube-shaped pasta that can easily stand upright making it the perfect shape for honeycomb pasta.
  • Marinara Sauce: you need a jar of marinara sauce. Any kind works!
  • Mozzarella Cheese: you need not 1, not 2, but 4 cups of shredded mozzarella cheese! Sorry not sorry.

A lot of the flavor of this rigatoni pie comes from the sauce you choose to use. Feel free to use any store-bought marinara sauce or even make a homemade meat sauce if you’re looking to get more protein.

Honeycomb goodness, without the mess.

Pass the Honey is individually wrapped, single-serve honeycomb that’s incredibly tasty and entirely edible!

Stir it into coffee or tea

Rather than pour another spoonful (or half a cup…) of sweetener into your tea or coffee, try adding a cube of honeycomb and stir it round and round ‘till it melts and mixes with the hot drink.

Crumble it into salads

Okay, this may sound a little out there, but, trust us, it is fantastic. Just as you may top candied pecans on a bed of greens, try the same with crumbled honeycomb cubes. It’s especially nice when paired with chunks of soft cheese.

Add it to a sandwich

Take your turkey sandwich up a notch. Add crumbled pieces of honeycomb to the interior.

Top toast

Rather than butter (or, hey, on top of butter), spread honeycomb over toast.

Add it to yogurt

Try this as an alternative to granola. Where granola tends to have a lot of added sugars, honeycomb sweet is all natural. It gives a similar texture of crunch as the granola. Remember, when selecting yogurt, go for a more plain style - such as unsweetened greek yogurt. Most yogurts have a lot of added sugar. When you add honeycomb, you get a natural sweetness that is still satisfying - but way healthier.

Kick up your ice cream

Sure, you could add chunks of cookie dough or brownie, but there’s nothing like the sweet flavor of honey. For a dessert that is just as satisfying and still sweeter yet, break up that honeycomb into small chunks and sprinkle it over your ice cream.

Serve it with a cheese platter

Take your charcuterie board to the next level. Gather an assortment of crackers and sliced baguette. Lay out your various cheeses. Add a few extra touches, like a handful of toasted almonds, dried apricots, and a bunch of grapes. Add the honeycomb directly to the board, allowing honey to pool into the nearby cheeses. Pop a bottle of red wine for an ultimate experience.

Honeycomb is especially fantastic with creamy cheeses like blue and chevre. Get ready to happy sigh. After all, is there anything much more delightful or decadent than a baguette topped with brie and honeycomb?

Incorporate into a fruit salad

Arrange fresh, sliced peaches around soft burrata cheese. Top the burrata with a hefty chunk of honeycomb to bind the fruit and creaminess together. Feel free to incorporate other seasonal fruits as well.

Chocolate-Dipped Honeycomb

Honeycomb, also known as sponge candy or hokey pokey, is a deliciously crunchy and rich candy that can easily be made at home. With a distinctive airy texture and the appearance of a honeycomb, this sweet treat requires a few ingredients and patience. Slow and steady is the way to go, as rushing things in candy making will always yield candy with the wrong texture and flavor. Our recipe, beyond giving you the wonderful honeycomb, instructs on how to cover it in decadent chocolate for a confection that is as delicious to eat as it is beautiful to look at.

In order to achieve a crisp texture and fluffy appearance, baking soda comes into play. By adding this ingredient to the hot syrup, a million bubbles of carbon dioxide are released, giving the candy pockets of air that will keep as the candy cools off. Baking soda also gives some flavor and allows the candy to be more chewable. To that extent, a note of caution: Honeycomb requires some chewing, thus making it unsuitable for people with extensive dental work that can become loose.

Before you start, we recommend you have everything ready: all ingredients measured, a heavy-bottomed saucepan, a baking pan, a pastry brush, and a candy thermometer. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11x17-inch pan, the honeycomb will be approximately 1/4-inch thick, while a 13x9-inch pan will yield a 1/2-inch candy. For an ever thicker candy, use an 8x8-inch pan. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you make.