Recipe for Honeycomb

INGREDIENTS

100g caster sugar
4 x 15ml tablespoons golden syrup
11/2 teaspoons bicarbonate of soda


1. Put the sugar and syrup into a saucepan and stir together to mix. You mustn’t stir once the pan’s on the heat, though.
2. Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so.
3. Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
4. Leave until set and then bash at it, so that it splinters into many glinting pieces.

Don’t worry about spreading it over the baking paper, just tip it on and it will start to set immediately. Let it cool for a least a couple of hours though otherwise it goes sticky not crunchy! And def use caster sugar, I tried golden sugar and it went really strange.