Homemade honeycomb
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr cooling
- Easy
- Makes 1 slab
Skip to ingredients
Showing items 1 to 3 of 6
- butterfor the tin
- 200g caster sugar
- 5 tbsp golden syrup
- 2tsp bicarbonate of soda
Nutrition: Per serving (3)
- kcal375
- fat1g
- saturates0.5g
- carbs92g
- sugars92g
- fibre0g
- protein0.1g
- salt2.2g
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.
