Part sweet treat, part science experiment, honeycomb is fun to make and eat. These crunchy bites can be eaten as is or try crumbling them over icecream.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
100g sugar
4 tbsp golden syrup
1 ½ teaspoons bicarbonate of soda
Method
NOTE: Read all of these instructions before starting as things need to happen quickly for this to work.
Line a baking tray with baking paper.
Put the sugar and golden syrup in a small, thick-bottomed saucepan and let it melt on low to medium heat. Once it has turned a deep golden colour and you can no longer see any sugar crystals, turn the heat to medium. When it starts simmering, set a timer for 3 minutes - if you undercook it, it will be chewy, if you overcook it, it will taste bitter.
Turn off the heat and make sure your baking tray is close by.
Quickly whisk the bicarbonate of soda into the mixture and enjoy the spectacle of science as it expands and bubbles into a thick foam. Grab a spatula and pour the mixture onto the lined baking tray.
Leave it to set and cool.
Break it into shards - you can try for slightly more uniform shapes by scoring it with a knife before breaking, but don't expect perfection.
Eat it as is, or melt some chocolate - both dark and milk work, so go with whatever you prefer - and either dip the honeycomb into the chocolate for a full coating or drizzle the chocolate over the top of the honeycomb.
Store the honeycomb in the fridge to keep it crunchy.
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