Honeycomb

Name: Honeycomb
Yield: 14”x10” Tray
Cuisine: British
Ingredients: 200 g Castor Sugar; 5 Tablespoons Golden Syrup; 2 Tsp Bicarbonate Soda; 1 Greased Baking Tray with Parchment

Ben & Dad @BenAndDad2017

London

This is so easy to make, and so much better homemade. Not just eaten in chunks but it can be crumbled as a cake topping, sprinkled over meringue and cream or mixed with ice cream. I’ve also used it in a tall Sundae.

Ben & Dad @BenAndDad2017

Saved

Ingredients

14”x10” Tray

200 gCastor Sugar
5 TablespoonsGolden Syrup
2 TspBicarbonate Soda
1Greased Baking Tray with Parchment

Saved

Steps

1

Put the sugar into a pan and add the golden syrup
2

Gently heat the pan, stirring with a metal whisk or metal spoon until you can feel the sugar grains have dissolved. Do not allow to boil.
3

When you can’t feel anymore sugar grains in the pan, turn the heat up full, stirring the pan gently to avoid splashing the liquid on the sides.
4

Bring the liquid up to the boil and continue stirring until you notice the colour of the mix turn a deep golden brown.
5

Have your Bicarbonate of Soda measured out then add it to your sugar and mix in well It will start to vigorously foam up.
6

Pour the mixture onto your tray, initially you’ll think it will overflow but it does settle. Spread evenly and allow to cool.
7

Once cool, remove from the tray and peel off the parchment paper.
8

At this point you can either crumble your lovely deep golden honeycomb for use in other desserts as mentioned, or cover with Chocolate like I did.
9

Gently melt enough chocolate to cover the top and simply spread. Once set, you can now break it up and eat it.
10

*Tip** to clean the saucepan bring water to the boil and brush any remaining hard honeycomb, it will quickly disappear. **Tip** you can freeze honeycomb for later use, if you leave it at room temp it will eventually go soggy. Freezing is best. As ever, Enjoy.