BBC Good Food

24 October 2009

Tested

"Just made the honeycomb, came out beautifully. I waited until the mixture was a golden brown colour and then took of the heat and added the bicarbonate. I made a few batches to perfect it. The key seems to be to use level rather than heaped tbsp of golden syrup (this is easier if you use the squeezy bottle) and keep the mixture quite deep when placing it in the tray so lots of air bubbles. May try making my own crunchie bars next time! I will be adding the honeycomb to my own recipe for chocolate mousse as I cant eat raw eggs. "