Honeycomb Recipe
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g Golden syrup (See notes)
- 400 g Caster sugar
- 1 tbsp Bicarbonate of soda (baking soda)
Method
- Prep the tin: Line a baking tray with baking paper.
- Melt golden syrup and caster sugar: Put the golden syrup and caster sugar in a large saucepan and place over a medium heat. As they melt, stir them together, but once combined leave to heat without stirring.
- Get up to temperature, add bicarb, turn heat off: Put your thermometer in the pan and when the mixture has reached 150β/302F, and is bubbling very hard, sprinkle over the bicarbonate of soda and take the pan off the heat.
- You will need to work quickly here: Beat the mixture until it starts to foam, then pour it onto the lined baking tray and leave for 1-2 hours to fully harden. Be careful, it will be VERY hot.
- To serve: Cut or break into the bite-sized pieces.