Iso-baking: the old school treat everyone is recreating at home

It seems we’ve moved on from buying cake mixes and baking bread. Now it’s all about this classic treat.

With spare time on our hands – and plenty of reasons to eat our feelings – people have been googling one nostalgic sweet treat in record numbers.

Turns out self-isolators have been craving honeycomb during this lockdown period, trawling the internet for the best versions to create at home.

But don’t worry, whether you’re craving something plain and simple or looking to up your iso-baking with a gourmet variation, we’ve got you covered.

Dig out that candy thermometer and let’s get cracking.

Looking for things to pass the time? The best shows to watch, the funniest videos, the best hacks and home workouts? Find it all at our Life (goes on) in Lockdown section

Smash!... #thebeardedbaker #baking #honeycomb #cindertoffee #hokeypokey pic.twitter.com/T3LQXO9U2m

— Mr Mom's (@MrMomsYYZ) May 7, 2020

For a true classic: the perfect Homemade Honeycomb

Honeycomb is the perfect sweet treat to eat on its own or add to other desserts. This recipe will give you a brittle spongelike toffee made from sugar, filled with air bubbles that’ll make it a great treat for the kids.

Classic honeycomb with chocolate drizzle. Picture: Taste.com.au.

INGREDIENTS

• 1½ cups (335g) white sugar
• ½ cup (125ml) honey
• 1/3 cup (80ml) water
• 2 tablespoons golden syrup
• 2 teaspoons bicarbonate of soda
• 200g dark chocolate, chopped (optional)

METHOD

1. Grease and line an oven tray with baking paper.
2. Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove from heat and set aside for bubbles to subside.
   
3. Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.
   
4. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally with a metal spoon until chocolate melts and is smooth. Transfer to a small plastic bag. Use scissors to snip off a corner of the bag.
   
5. Turn the honeycomb onto a clean surface. Break into large pieces. Drizzle chocolate over honeycomb pieces and put aside to set. Store in an airtight container
   

RELATED: 29 easy dessert recipes to make while in lockdown

Chilli salted chocolate and ginger honeycomb. Picture: Taste.com.au.

For the flavour seeker: Chilli Salted Chocolate and Ginger Honeycomb

For a more sophisticated and a real flavour trip, give this punchy recipe a go. The chilli adds an unexpected zing to the perfect combo of salted chocolate and ginger honeycomb.

And of course, smashing it to pieces is half the fun.

INGREDIENTS

• 1½ cups (335g) white sugar
• ½ cup (125ml) cold water
• 2 tablespoons golden syrup
• 1 teaspoon butter, melted
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground ginger
• ½ teaspoon of sea salt
• 200g dark chocolate
• Pinch of sea salt
• Pinch of chilli flakes
• 50g flaked almonds, toasted

METHOD

1. Line a baking tray with baking paper. Place the sugar, water and golden syrup in a heavy-based saucepan. Cook over very low heat, without stirring, until sugar dissolves. Increase heat to medium. Boil for 8-10 minutes or until golden brown and 154C (hard crack stage) on a sugar thermometer. Add the butter and swirl pan.
   
2. Immediately remove pan from heat. Stir in bicarb, ginger and salt (mixture will foam up). Pour onto prepared tray. Tilt pan to cover.
   
3. Tap gently a few times on work surface to settle mixture. Set aside to cool completely.
   
4. Place chocolate in a microwave-safe bowl. Microwave on High for 1 minute. Stir. Continue to microwave in 10 second intervals, stirring, until the chocolate is melted and smooth.
   
5. Pour over pan. Smooth surface. Combine salt and chilli in a bowl. Sprinkle chilli salt and nuts over chocolate. Set aside to set. 6 Break the honeycomb into pieces. Place in gifts bags. Tie to seal. Eat within 2-3 days.