Honeycomb

Honeycomb

By
From
Lucy's Bakes
Makes
300 g
Prep
5 mins
Cooking time
10 mins
Photographer
Jacqui Melville

This is fun, a bit like doing a chemistry experiment in your kitchen! It is an instant hit and you can smother it in chocolate or add a few extra flavours, such as a few fennel seeds, chopped nuts or caraway seeds to the boiling syrup. It is simply brilliant for older children to make, exciting for younger children to be a part of making and it is not just for eating on its own as a treat. Try crumbling it and sprinkling it over cake icing, using it on ice cream, or serving chunks alongside a mousse.

Ingredients

Quantity Ingredient
120g golden syrup or local honey
200g caster sugar
15g bicarbonate of soda

Method

  1. Line a 20 cm square baking tin with baking paper.
  2. Slowly melt the honey and sugar together in a large heavy-based saucepan over a low heat – do not do this over a medium or high heat or the sugar will crystallise and never dissolve. This will take about 5 minutes. Stir from time to time. Then turn up the heat and allow the mix to boil rapidly. Stir occasionally and watch and smell as it starts to turn from golden to dark golden to brown – catch it somewhere between dark golden and dark brown. Get ready, this is the exciting bit now.
  3. Throw in the bicarbonate of soda and stir quickly – the mixture will bubble up madly.
  4. Pour straight into the tin and leave it to cool and set – it will carry on bubbling a little, then set containing the bubbles. Allow it to go completely cold.
  5. Break it into chunks for eating.

Note

  • This recipe is vegetarian, gluten-free and nut free.

Tip

  • You need to allow the sugar syrup mixture to turn to a dark caramel as it will not set solidly if not – and it needs the slightly bitter flavour to work.

What the the testers say

  • HATTIE CUFFLIN – "First time made and a success! I covered mine in a thick layer of chocolate."

    LYNSEY JONES AND HELEN WOOLDRIDGE – "We loved making this and just could not wait to smother it in chocolate."

    MICHAEL CUFFLIN (AGED 13) – "This was like a chemistry experiment – I couldn't believe the way it frothed up. We dipped it in warm, melted chocolate and ate it like a fondue."
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