Honeycomb
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This is based on BBC Good Food recipe
Ingedients
- 200g caster sugar
- 2 tbsp golden syrup
- 2 tsp bicarbonate of soda
- optional 1 tbsp vinegar - helps rise but may leave aftertaste
Method
- Line a baking tray, or better a roasting tin with greaseproof paper
- Gently melt sugar and golden in deep pan
- Heat until hard crack stage 152℃. Careful!! - it is easy to overheat and get a bitter burnt sugar taste
- Off the heat, add bicarbonate of soda and mix quickly and well. Will foam up impressively. Tip into lined tray
- Allow to cool.
- Once cool keep in sealed container. Very hydroscopic and will become sticky - especially on teeth!
- Keeps well in freezer.
Notes
- 28th Oct 2018
- Made with a wet caramel 65g water to 200g sugar. Much easier to control heat.