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Honeycomb

I'm not going to pretend I've invented the wheel, this recipe is anything but original but as I needed to make honeycomb for my honeycomb filled cookies I thought I would write up a method for creating the honeycomb itself!

Makes approx. 350g

Cooking Time 5 minutes



Ingredients

230g Caster Sugar

7 tbsp Golden syrup

2 1/4 tsp Bicarbonate of soda


Equipment

Saucepan

Spatula

Baking parchment


Add the caster sugar to the saucepan along with the golden syrup. Place over a medium-low heat. You may need to give the mixture a little stir to encourage the sugar to dissolve.

Whilst it melts place a sheet of baking parchment nearby.


As the mixture gets hotter and the sugar has melted it should start to bubble. You should notice the bubbles will get bigger. When they start to subside the syrup is ready. At this point it should be fragrant but not burnt.

Take the pan off the heat and add the bicarb whilst stirring. Vigorously stir until the bicarb has incorporated and the mixture is nice and foamy. Keep stirring, you want to knock a little air out unless you want really airy honeycomb.

Now you need to act fast(ish) before it starts to set in the pan. Tip the honeycomb mixture out onto the sheet of parchment.

If you want very neat and flattened honeycomb, immediately cover it with another piece of parchment and gently press a baking sheet down on top to spread it out and give a crisp flat top.

Leave to set. This should take no more than an hour.


Break up using a knife or your hands.


Do not refrigerate!


Enjoy!


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