Honeycomb

Failproof Honeycomb

Makes 2 cups
Ingredients
  • 100 g white sugar (or 1/2 cup)
  • 40 g golden syrup (or 2 tbsp)
  • 40 g water (or 2 tbsp)
  • 8 g bi-carb soda (baking soda) (or 1+1/2 tsp)
Instructions
  1. You will need a candy thermometer, a wooden spoon for mixing and a medium rectangular baking pan. Make sure everything you need is ready before starting the recipe.
  2. Line a medium rectangular baking pan with parchment paper then grease lightly.
  3. In a small sauce pot stir golden syrup, water and sugar together then put on a medium flame.
  4. Leave the mixture on medium heat and bring it to the boil then clip on a candy thermometer, cook until candy thermometer registers 150C, about 10 minutes from when you put the sugar on the heat.
  5. Turn off the heat then sprinkle bi-carb soda and use a wooden spoon incorporate the bi-carb into the mix. This will make your honeycomb bubble. Do not over mix or you will not get aeration on your honeycomb.
  6. Turn over onto your prepared baking pan and let set for a few hours then you can snap or cut it into small pieces.