The BBC Good Food logo
Shattered honeycomb with toffee hammer

Honeycomb

By
Rating: 4 out of 5.93 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus setting
  • Easy
  • Makes a 20cm square chunk

Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.

Nutrition: per serving (12)
HighlightNutrientUnit
kcal94
fat0.3g
saturates0.2g
carbs23g
sugars23g
fibre0g
protein0g
low insalt0.5g
Advertisement

Ingredients

Method

  • STEP 1

    Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

  • STEP 2

    Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.

  • STEP 3

    The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Goes well with

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

Rating: 4 out of 5.93 ratings
Advertisement
Advertisement
Advertisement

Sponsored content