Honeycomb
crispy, crunchy sweet treat
Equipment
- 1 square baking tin, around 18 - 20cm greased and lined with baking paper
- 1 large heavy based saucepan
Ingredients
- 200 g caster sugar
- 100 g golden syrup
- 2 teaspoons baking soda sometimes called bicarbonate of soda, this is not the same as baking powder
Optional - to cover
- 200 g milk chocolate
Instructions
- Grease and line the tin and set on a heatproof surface close to hand. Measure out the baking soda and keep close by.
- Place the sugar and syrup in the saucepan and heat over a medium-hot heat, stirring occasionally until dissolved. Continue to cook until the mixture turns a rich, golden amber colour.
- Once the colour has changed, remove the pan from the heat and quickly stir in the baking soda. Make sure all the baking soda has been stirred in and quickly pour the mixture into the prepared tin. Allow to set.
- You can either enjoy the honeycomb as it is - just break into pieces or melt 100 g of the milk chocolate and spread evenly over the top of the set honeycomb. Place this in the fridge until the chocolate has set then remove the chocolate covered honeycomb from the tin, turn upside down so the chocolate covered side faces down and cover the other side with the remaining milk chocolate. Allow to set and break into bite-sized pieces.
Notes
Honeycomb will go sticky quite quickly if exposed to the moisture in the air. Covering it with chocolate prevents this and it will keep well, without going sticky for several days.
If you aren't going to cover with chocolate, store the honeycomb in an airtight container.