Points to remember
- Use a deep saucepan as the honeycomb will triple in size when the bicarb is added. Have the bicarbonate of soda and a baking parchment-lined tray ready on the side.
- Use an oiled spoon to measure out your golden syrup. This will stop it from sticking to the spoon.
- Melt the sugar and golden syrup in a saucepan over a low heat until the sugar has dissolved. You can stir the mixture, the golden syrup will prevent the sugar from crystalising.
- Once the sugar has dissolved, turn up the heat and bubble the mixture until you have a deep amber colour. Turn off the heat.
- Work quickly once the caramel has reached the right colour as it will continue to cook and may darken and burn. Be careful as sugar gets very hot and can cause nasty burns.
- Add the bicarbonate of soda and mix well before pouring into the tin. The honeycomb will bubble up.
- Leave to cool and harden for at least an hour. When set, break it into shards.
- Store in a sealed container somewhere cool and dry – not the fridge. The honeycomb will keep for a week.
- Try dipping the pieces of honeycomb in melted chocolate – they will keep for longer, about 1 month.
Afterwards, clean the pan straight away – pour in boiling water to help dissolve the sugar and make it easier to clean.
For the full step-by-step, see our honeycomb recipe.