Honeycomb’s kinda my thing, I make it and bring it to shindigs, or pop it in a takeaway box if I want to make a quick gift. It’s very easy, except for one thing, which is catching it at the right moment – after the sugar melts but before it burns. If the sugar is even an eensy teensy bit caught, the honeycomb will go right over, because as it foams upon addition of the bicarb, it gets even hotter inside, or traps the heat or something.

I was at a wonderful studio warming party yesterday hosted by Renee Callahan (East London Knit). I brought some honeycomb and exclaimed how easy it was to make but failed to give  any details. Hey, it wasn’t the only bubbly stuff consumed that afternoon, ‘k?

So my apologies for teasing, and here it is:

200g white caster sugar (brown sugar won’t work)

50g golden syrup (measured by weight straight into the saucepan on a scales – spoons are kinda pointless with golden syrup)

2 teaspoons bicarbonate of soda

Important: silicon bakeware to put it in (it’ll just stick to tins and glass) do not butter or otherwise prepare

1) melt the sugar and syrup together over a medium to hot heat and until it all starts to bubble briskly – I don’t think you’re supposed to stir but I do anyway

2) turn the heat down so it’s still bubbling, but more slowly. Let it completely go to liquid, it should be a lovely clear golden colour by now. 

3) take it off the heat, rapidly stir in the bicarb, and get that stuff into the silicon bakeware as soon as possible

4) let it cool completely. Don’t prod or poke at it. Don’t even pick bits off the side. Go lick the spoon instead. (Seriously, it could collapse)

5) try to break it into chunks without touching it. Baking parchment rocks, plastic bags are bad (sticky!!!!)

6) eat same day or maybe day after, and don’t get it wet or feed it after midnight.
:) xxxxx e enjoy!