When bubbling hot sugar comes in contact with bicarb, a wonderful, mesmerising reaction occurs. The result is truly delicious.
Luxe layers of golden crunch. You know you want me!
Preparation time 10 mins Cooking time 15 mins Serves 10-12
1 cup caster sugar
2 Tbsp honey
2 Tbsp golden syrup 2 Tbsp water
2 tsp bicarbonate of soda
STEP 1 Line a large oven tray with baking paper.
STEP 2 Combine sugar, honey, golden syrup and water in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves, occasionally brushing down side of pan with a pastry brush dipped in water to remove any sugar crystals. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove pan from heat and set aside for bubbles to subside. STEP 3 Add bicarb to syrup, then quickly and vigorously stir with a wooden spoon until combined. The mixture will bubble and foam, and dramatically increase in volume. Immediately pour onto prepared tray, top with a second sheet of baking paper, a second oven tray and a tea towel, then slowly push tray down to form a 1cm-thick piece of honeycomb. Set aside to cool completely. Break honeycomb into large pieces. Serve.
NOTE Honeycomb can be stored in an airtight container for up to 5 days.