The simplicity and deliciousness of this honeycomb recipe will see you making it all the time. The kids love watching the bicarb make the whole thing fizz and expand like lava in a volcano.
When making a batch a few weeks ago I let it bubble for a bit longer than planned, and thought I had ruined the lot. However, after trying some I really loved the bitter aftertaste — but maybe that’s just me.
You could put a chunk of this in a food processor and whizz it down to honey-dust, then sprinkle it over creamy vanilla ice cream. I also like to cover it with melted chocolate for a homemade Crunchie bar. I can’t get enough of that chewy, caramelised texture… ahhh… I’m gonna end this post here while I go stuff some more in my face, if that’s okay…
- vegetable oil for greasing
- 80g (1/3 cup) butter
- 160g (3/4 cup) caster (super fine) sugar
- 80g (1/4 cup) golden syrup
- 2 tsp bicarbonate of soda
- Grease a 20cm cake tin with the vegetable oil.
- Place the butter, sugar and syrup in a large pan and heat gently until the sugar has dissolved.
- Turn up the heat and bring to a rapid boil, boil without stirring until the mixture turns a golden brown, this will take around 4-5 minutes.
- Add the bicarbonate of soda and stir. Be careful here because the mixture will expand and fizz.
- Tip the mixture into the prepared tin and leave for a few hours to set.
- Break into chunks and serve.