Honeycomb
Honeycomb is a delightful treat with a airy texture and golden hue that provides a crunchy contrast in desserts or as a standalone snack.
Ingredients
Main ingredients
- 5 tbsp golden syrup
- 200 g caster/superfine sugar
- 2 tsp bicarbonate of soda (baking soda)
Instructions
Preparation
- Line a 20 × 25 cm (8 × 10 in) baking tin with nonstick baking paper.
- Add golden syrup and sugar to a large saucepan over low heat. Stir with a balloon whisk until the sugar dissolves, then stop stirring to prevent crystallizing.
Cooking
- Increase heat to medium and let the mixture bubble for about 5 minutes, until deep amber and it reaches 150°C / 302°F on a sugar thermometer. Don’t overcook.
- Turn off the heat and quickly whisk in the bicarbonate of soda until the mixture foams up and becomes light and frothy. Don’t over-mix.
- Pour into the prepared tin and leave to cool for 1–2 hours until set.
Final Steps
- Remove from the tin and break into about 32 pieces. Store in an airtight container at room temperature for up to 5 days.
Notes
Honeycomb can be served on its own, as part of dessert platters, crumbled over ice cream/yogurt, or dipped in chocolate. Store in an airtight container away from moisture.