Honeycomb

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If you knew just how simple it was to make your honeycomb, would you ever bother forking out to buy some again? No! This stuff is so versatile, perfect for birthday parties or a sweet treat, or drizzle (or smother – your choice!) chunks in chocolate to make your own crunchies. You can crumble it on, or into, icecream, or use it to top a cake. Wrap it up nicely and give it as a gift: after all, nothing shows love and care more than a gift you’ve made yourself. Giving it away also means you can’t just sit and eat it all yourself. That’s a genuine problem with this one.

I know as well as anyone that a sugar thermometer isn’t always to hand in the average home, but I do recommend that you invest in one for this recipe. I’ve dealt with far too many failed batches due to over-heating, so eventually just gave in and bought a thermometer. Believe me, it’s easier. Once you have that, you’re ready to go! All you need is a non-stick saucepan, a whisk, and a baking sheet or pan lined with greaseproof paper at the ready.

This recipe does come with a little bit of a warning: Boiling sugar is very hot. Please don’t do something foolish like drop the saucepan on your child, pet, or spouse. And also don’t let you child, pet, or spouse put their fingers into the saucepan or anything like that. Got it? Great!

Honeycomb
Golden shards of sweetness. What could go wrong?
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 100g Caster Sugar
  2. 4 tbsp golden syrup
  3. 1.5 tsp bicarbonate of soda
Instructions
  1. Add your sugar and syrup to a saucepan. Stir to combine. Once the sugar mixture is boiling, it cant be stirred, so combine well at this stage.
  2. Place the pan on a low/medium heat until it melts together. Place the sugar thermometer in the pan.
  3. When the mixture begins to boil, allow it to boil until the sugar thermometer reads 154C (the 'hard crack' stage).
  4. At this point, turn off the heat, and add the bicarbonate of soda to the mixture, whisking immediately. Beware, as this will bubble up and expand quite a lot.
  5. Once all the bicarbonate is combined, turn the foamy mixture out onto the greaseproof paper.
  6. Allow to cool for an hour in a safe place (far away from kids!). It'll be very hot coming out of the pan.
  7. Once cooled, break the solid lump of honeycomb apart into smaller, more edible parts.
  8. Drizzle with chocolate, or eat it as is!
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