1 1/2 cups white sugar
1/3 cup honey
1/3 cup golden syrup
1/3 cup water
2 teaspoons bicarbonate soda (baking soda)
200g (7 oz) dark or milk chocolate
Once you start eating this you can’t stop, it’s so moreish. Using a sugar thermometer helps to avoid the guesswork.
Pairs well with …..
crumbled over vanilla ice cream
Hints and tips:
Ensure the syrup has reached the right temperature before removing from the heat. Too early and it will not set brittle.
Grease and line a large baking tray.
In a large saucepan combine the sugar, water, honey and golden syrup over low heat until the sugar is dissolved.
Once the sugar is dissolved increase the heat to medium so that the mixture is simmering and bubbling. Continue to simmer for 10 minutes and then use a sugar thermometer (or the cold water test – see note below) to check for readiness. Once the mixture has reached 154C (309F) remove from heat. Allow the bubbles to settle for a moment and then quickly stir in the bicarbonate soda. The mixture will foam and rise. Pour onto the baking tray and allow to set.
For the chocolate, place in a heat proof bowl and over a saucepan of simmering water. Stir occasionally until melted.
Once the honeycomb has set (around half an hour) turn it out of the baking tray and peel off the baking paper. It should be quite brittle and can be broken into smaller pieces. Drizzle with the melted chocolate.
Note: It’s all about the right temperature when making honeycomb. If you take it off the heat too soon it will be chewy and soft. It needs to be at ‘hard crack stage’. If you don’t have a sugar thermometer, after the syrup has been simmering for around 10 minutes, take a teaspoon of syrup and drizzle into a glass of cold water. If it turns into brittle threads that can be snapped, it’s ready. If it’s soft and bendable, the syrup has not reached temperature and needs a little longer.