Honeycomb
I’m not reinventing the wheel here—this recipe is far from original. But since I needed honeycomb for my Honeycomb Chocolate Cookies, I thought I’d write up a method for making it!
Makes approx. 350g
Cooking Time 5 minutes
Ingredients
230g caster sugar
7 tbsp golden syrup
2 1/4 tsp bicarbonate of soda
Equipment
Saucepan
Spatula
Baking parchment
Method
Prepare the syrup
In a saucepan, combine the caster sugar and golden syrup. Heat over medium-low heat, stirring occasionally, until the sugar dissolves.
Cook the mixture
Once the sugar has dissolved, let the mixture bubble. Watch for the bubbles to grow larger, then subside—this indicates the syrup is ready. It should be fragrant but not burnt.
Add bicarbonate of soda
Remove the pan from the heat and quickly stir in the bicarbonate of soda. Mix vigorously until the mixture becomes foamy.
Set the honeycomb
Immediately pour the mixture onto a sheet of baking parchment.
For a neat, flat honeycomb, cover with another sheet of parchment and gently press a baking sheet on top to flatten.
Cool and break
Let the honeycomb set at room temperature for about 1 hour.
Once set, break into pieces using a knife or your hands.
Tip
Store the honeycomb in an airtight container at room temperature. Do not refrigerate, as moisture will make it sticky.
Enjoy!
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