Honeycomb presented in a tin

Homemade honeycomb

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 1 hr cooling
  • Easy
  • Makes 1 slab

Combine golden syrup, sugar and bicarbonate of soda to make our moreish homemade honeycomb. Simple to make, it's a lovely gift for friends at Christmas time

  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian
Nutrition: Per serving (3)
NutrientUnit
kcal375
fat1g
saturates0.5g
carbs92g
sugars92g
fibre0g
protein0.1g
salt2.2g
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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

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