March 03, 2014


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Honeycomb is one of my all time favourite treats. Light and crunchy and more than a little bit naughty. Its a great alternative to homemade chocolates and can be piled high into a bag or tin and devoured, also it lasts a little longer than chocolates as there is a little more chewing and crunching involved.
Its a good warmer month alternative to chocolate too as there is no chance of it melting.
(Unless of course you slather it in chocolate - always the naughtiest option)

The method however is a bit precarious - speed is of the essence.

This recipe is from Loranne Pascale's Baking Made Easy and makes a pretty large batch, enough to share with friends over coffee or for packing up as gifts.

You will need..

160g Golden caster sugar
80g Butter
80g of Golden syrup
2 Teaspoons of bicarbonate of soda.

Begin by getting yourself an 8 inch baking tin and oil it as you wont have time to do this once you start mixing and whisking.

Mix together your 160g of golden caster sugar and 80g butter and 80g golden syrup into a medium saucepan. This must be done while the ingredients are cool as NO mixing can be done while the mixture is on the heat.

Then place on the heat for about 3 minutes, while your sugar, butter and syrup mixture is heating up get your bicarbonate of soda and teaspoon at the ready.
Wait until your mixture begins to bubble and resembles something like this...

Take your now bubbling mixture off the heat and tip in your 2 teaspoons of bicarbonate of soda into the mix.

Start to whisk together until your mixture starts to froth. Then pour your frothy mixture into your baking tin leave to set.

Break up your honeycomb into shards and then either pack it up as it is, or dip or drizzle with chocolate for an extra touch...

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