When making honeycomb, there are two big tips. First, get that pan you were thinking of using, put it back in the cupboard and use the next size up — this is a frightfully hot mixture that will foam up the pan and burn you. Second, the bicarbonate of soda will continue to darken the caramel until it is cold, so don’t be alarmed when this happens.
Makes about 6–8 cups
Place the honey, golden syrup, sugar and 30 ml (1 fl oz) of water in a large, deep saucepan. Bring to the boil and cook to a light caramel colour — about 155oC/310oF on a sugar thermometer; this will take about 10 minutes.
Add the sifted bicarbonate of soda and whisk lightly — the honeycomb will expand very quickly at this stage, so be careful.
Quickly, but gently, pour the mixture onto a silicon baking mat or greased tray, trying not to knock out the bubbles just created.
Once cool, bash apart into chunks.
The honeycomb will keep in an airtight container for up to 2 weeks.
Dip, sprinkle, crumble
The honeycomb is fabulous dipped in melted chocolate, sprinkled over rice pudding with fresh raspberries, or crumbled over ice cream and lashed with chocolate sauce.