Honeycomb Recipe
Recipe type: Dessert
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: 20cm square chunk
Honeycomb, to us, is better known as Cinder Toffee. Take care when making it as it can spit and bubble, but the end result is fabulous and it can add crunch to all sorts of desserts and ice-creams. You can sprinkle some Honeycomb crumbs onto the top of desserts or trifles, into cream, cover the ends of big chunks with dark chocolate (very Yummy). Great fun to make.
  • Butter, for greasing (or non stick baking paper)
  • 200g caster sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda
  1. Grease a 20cm square tin with the butter (or, as I did, put a double sheet of non-stick baking paper on an oven tray).
  2. Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long - don't take your eyes off it.
  3. 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. Be very careful it doesn't spit out and burn you.
  4. Scrape into the tin (or onto the baking paper in oven tray) immediately but be careful with the very hot mixture.
  5. The mixture will continue bubbling - simply leave it and in about 1 hour - 1 hour 30 mins the honeycomb will be hard and ready to crumble into little crumbs or to snap into chunks. I used a wooden rolling pin to smash it up - be careful, it jumps everywhere.
  6. You can keep the Honeycomb for a few days in an air-tight jar or tub.
Recipe by www.sharingourfoodadventures.com at https://sharingourfoodadventures.com/honeycomb-recipe-fun-make-eat/