Advertisement

Ingredients

Method

  • STEP 1

    Butter the base and sides of a 20cm non-stick square cake tin. (If your tin isn’t non-stick, butter, then line with baking parchment).

  • STEP 2

    Melt the sugar and golden syrup in a deep saucepan over a low heat, stirring. Don’t let it bubble until the sugar has dissolved completely.

  • STEP 3

    Once melted, turn up the heat and bring to a simmer. Cook until you have an amber-coloured caramel (this won’t take long, but if you have a thermometer, it needs to reach 150C, so it doesn’t get sticky when stored). As quickly as you can, remove from the heat, add the bicarb and beat with a wooden spoon until it’s all absorbed and the mixture is foaming. Immediately scrape into the tin, but be careful, as the mixture will be very hot.

  • STEP 4

    Leave to cool for 1-1½ hrs until the honeycomb is hard – it will continue bubbling in the tin as it cools. Break into chunks before packaging.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.9 ratings
Advertisement
Advertisement
Advertisement