Honeycomb

Honeycomb

By
From
Atelier Confectionery
Makes
250 g
Prep
5 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
200g granulated sugar
100ml golden syrup
2 teaspoons bicarbonate of soda
100g milk chocolate chips, melted and tempered, optional
or 100g dark chocolate chips, melted and tempered, optional

Method

  1. Line and oil a 19 cm square baking tin with baking paper.
  2. Heat the sugar and golden syrup in a large heavy-based saucepan over a medium heat until the mixture turns an amber golden colour. Remove the pan from the heat and stir in the bicarbonate of soda. The mixture will foam up.
  3. Pour the mixture into the prepared tin and leave to cool for about 30 minutes. Once cooled, break into shards. If using chocolate, dip one end of the shards into the chocolate and leave to set on some baking paper for at least 1 hour in a cool dry place. Store in an airtight container in a dry place for up to 2 weeks.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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