Just about everyone is familiar with this old-time favourite, with its wonderful caramel flavour. Eat this honeycomb as is, cover it with chocolate or use it in our Honeycomb and chocolate semifreddo recipe on page 113 of the May edition of Home.
Makes: About 400g
Preparation time: 10 minutes
Cooking time: 10-15 minutes
140g liquid glucose
476ml (400g) castor sugar
20ml (20g) baking soda
1. Decide how thick you want your honeycomb to be and then line a square baking tray or cake tin with baking paper.
2. Measure the honey and glucose and pour into a saucepan. Tip: Place the bottles of honey and glucose in warm water so that the contents become more liquid and are, therefore, easier to measure.
3. Add the castor sugar and water and heat the mixture over a low heat until all the sugar has dissolved. Increase the temperature and cook the syrup until it becomes a golden, caramel colour (it should reach just under 150°C on a sugar thermometer). Stir in the baking soda but be careful because it will foam and bubble. Immediately pour the mixture into the prepared baking tray or cake tin and allow it to stand until hard and brittle. Break the honeycomb into rough pieces.