Description
This classic honeycomb candy is wonderfully crisp, airy, and surprisingly simple to make. With only three ingredients, you’ll have a sweet treat that’s perfect for snacking, gifting, or crumbling over ice cream.
Ingredients
Scale
- Butter, for greasing
- 16 tbsp - 200 g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
Instructions
- Lightly grease a 20 cm square tin with butter and set aside.
- NB: Have everything ready before you start, as the mixture moves very quickly once the bicarbonate of soda is added.
- Add 200 g caster sugar and 5 tbsp golden syrup to a deep, heavy-bottomed saucepan.
- Stir over low heat until the caster sugar has completely dissolved.
- Avoid letting the mixture boil before the sugar has fully melted.
- If sugar crystals remain on the sides of the pan, carefully brush them down with a pastry brush dipped in a little water.
- Once the sugar has dissolved, increase the heat slightly and allow the mixture to simmer. Watch it closely as it changes colour.
- When it reaches a rich amber caramel colour, immediately remove the saucepan from the heat.
- Quickly add 2 tsp bicarbonate of soda and stir briskly with a wooden spoon until fully incorporated. The mixture will foam up dramatically and increase in volume.
- Immediately pour the foaming mixture into the prepared tin.
- Do not spread or press it down, or you’ll knock out the air bubbles that create the honeycomb texture.
- Leave the honeycomb undisturbed at room temperature for 1 hour to 1 hour 30 minutes until completely hardened.
- Once set, break or snap the honeycomb into chunks and enjoy.
Notes
Created, prepared, tried, and tested by Preshana
