Homemade Honeycomb

Homemade Honeycomb

• Allergen Friendly

• Nut Free

• Egg Free

INGREDIENTS                                  

• Butter for greasing

• 200 g Caster Sugar

• 5 tablespoons Golden Syrup

• 2 teaspoons Bicarbonate of Soda *Baking Power will not work*

INSTRUCTIONS

1. Line a tray with baking parchment paper and grease it with butter to prevent the honeycomb sticking to the paper.

2. Use a deep saucepan to mix the Caster sugar and Golden Syrup and stir over gentle heat until the sugar has melted. Stir the mixture.

3. Once the sugar has dissolved, turn up the heat and bubble the mixture until you have a deep amber colour (this won’t take long) and then turn off the heat.

4. Add in the Bicarbonate of Soda and beat in well with a wooden spoon until all has disappeared and the mixture is bubbling up and foaming.

5. Pour into the prepared tin and leave to cool and harden for an hour.

6. When set, snap into pieces. You can also cover the pieces of honeycomb in melted chocolate and allow to cool. Don’t store in the fringe.

7. The honeycomb will keep for a week or longer when chocolate covered.

8. Make sure to pour boiling water into the saucepan straight away after use to help the sugar to dissolve and make it easier to clean.