Pair with Kate Bishop's Chocolate Honeycomb recipe for a truly succulent sweet
By Katie Bishop
  • Rating:
  • Serves: Makes about 200g
  • Cook Time: 15 minutes plus four hours setting time
  • Prep Time: 15 minutes
  • Effort: medium


  • 250 g caster sugar
  • 125 ml liquid glucose
  • 75 g clear honey
  • 2 tbsp water
  • 1 pinches salt
  • 1 egg white
  • ½ tsp vanilla essence
  • 60 g unsalted butter, softened
  • 25 g almonds
  • 50 g chopped glacé cherries, preferably un-dyed Provencal
  • 25 g dried apricots


1. Grease a 14cm by 9cm (or closest to that size) baking dish lined with baking paper or rice paper.

2. Place sugar, glucose, honey, water and salt in a heavy based pan. Place over low heat and stir until dissolved. Boil for 8 minutes, with the sugar mixture at 121 ºC (hard ball stage).

3. Beat egg white until firm. Slowly pour in ¼ of the hot syrup in a thin steady stream while still beating the egg. Keep beating for five minutes, until the mixture is firm and holds its shape.

4. Place the remaining syrup in a pan, and heat for 2 minutes with the syrup reaching 143 ºC (hard crack stage). Slowly pour the syrup over the egg mixture while beating.

5. Add vanilla and butter and beat for a further five minutes. Stir in the almonds, cherries and apricots. Pour the mixture into the tin and smooth with a palette knife.

6. Put in the fridge for four hours until firm and then cut into pieces.

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