Sweetbird Honeycomb Syrups
Not to be confused with the wax cells found in beehives, honeycomb is an irresistibly sweet confection which is made with caramelised sugar. Honeycomb, which is also known by the more descriptive name of cinder toffee, is a perfect partner with chocolate, frappes, ice cream and more. Now with the assistance of Sweetbird Honeycomb Syrup, you dont have to risk burning your pans trying to melt sugar. Simply splash this gluten-free syrup into your dessert or drink of choice, and it will be immediately enhanced with a rich, caramel-like flavour that expertly replicates honeycomb.
Along with being approved by the Vegan Society, Sweetbird syrups also have the advantage of being free from artificial flavours, gluten and GMO.
When it comes to the birth of honeycomb, this part of the story is unclear. While most accounts online are under the assumption the sweet treat was invented during the early part of the 20th century, historic recipe books say otherwise. Household manuscript books, written during King Charles II of Englands reign in the 17th century, detail how to make honeycomb.
With that said, honeycomb only started to come into prominence during the early 1900s. Beamish, a charming village in North East England, became known for producing the sweet treat from as early as 1913. But the mass popularity of honeycomb was thanks to a certain chocolate bar: Crunchie. This bar, which has a block of honeycomb coated in chocolate, was first devised in 1929. J. S. Fry & Sons were behind the creation of the Crunchie, although their parent company, Cadbury, soon took control once the popularity of the bar was evident. Almost immediately, the bar was being marketed to other British Commonwealth countries. As of today, the Crunchie bar still remains a top seller in the UK and Australia.
While the sweet taste of honeycomb has spread across the world, it might not be known by that name in certain countries. For instance, in certain areas of the United States it is referred to as sponge candy or sea foam. New Zealand knows it as hokey pokey, and it is sponge toffee in Canada.
Caramel and Honeycomb Cheesecake
This caramel and honeycomb cheesecake is the ideal treat for special occasions. Undeniably decadent with the sweetness of caramel and honeycomb, the dessert is a showstopper despite its simplicity.
You can make the accompanying honeycomb whipped cream in seconds, using a whipped cream dispenser and cream chargers!
What you will need:
- Ginger biscuits (120g)
- Digestive biscuits (120g)
- Unsalted butter (100g)
- Icing sugar, sifted (180g)
- Cream cheese (600g)
- Vanilla extract (1 tsp)
- Double cream (200ml)
- Sweetbird Honeycomb Syrup (60ml)
- Whipping cream (240ml)
- Whipped cream dispenser
- Cream chargers
- Honeycomb, broken into small pieces (100g)
- Caramel sauce (150g)
- Grab a 20cm springform cake tin and lightly grease it with butter. Line the tin with baking parchment.
- Place the ginger biscuits and digestive biscuits into a food processor. Blend the biscuits until they begin to resemble fine crumbs.
- Place the rest of the butter into a medium-sized saucepan. With the pan over a medium heat, constantly stir the butter until it has fully melted. Once done, pour in the biscuit crumbs and stir everything together. Spoon this buttery biscuit mixture into the cake tin. Use the back of the spoon to press the mixture down into the base of the tin. Place in the fridge for about 20 minutes to allow the mixture to set.
- As this is setting, you can move on to the cheesecake filling. Place the cream cheese in a large bowl and whisk it up. Now pour in the vanilla extract and icing sugar, and mix everything together.
- Place the double cream into a separate bowl. Whisk the cream until peaks begin to form. Now fold in the cheese mix. Pour half of the honeycomb into the bowl and carefully combine this into the creamy cheese mixture.
- Remove the cake tin from the fridge. Pour the creamy cheese mixture on top of the biscuit base, levelling it out to ensure an even spread across the tin. Return the cake tin to the fridge. While it is recommended to leave it set for at least three hours, keep it in the fridge overnight if possible for best results. Once the cheesecake has set, remove it from the fridge and tin.
- Grab a whipped cream dispenser and fill this with the Sweetbird Honeycomb Syrup and whipping cream. Screw a cream charger into the dispenser and give the device a lively shake for about ten seconds. With the resulting honeycomb whipped cream, pipe this around the top of the cheesecakes edges.
Note: Depending on the amount of whipped cream desired, it may be necessary to use multiple cream chargers/ more whipping cream. Add more syrup as required.
- To finish, pour the caramel sauce onto the cheesecake and sprinkle the rest of the honeycomb on top.