Honeycomb
This recipe is printed from Scissors, Paper, Bacon.
Equipment
- 1 thermometer
Ingredients
- 65 grams honey
- 300 grams caster sugar
- 110 ml liquid glucose
- 50 ml water
- 15 grams bicarbonate of soda
Instructions
- Place the water, honey, glucose and sugar into a large saucepan.
- Line the base and sides of a 23 x 28cm deep baking tray with baking paper. Generously spray the paper with cooking oil.
- Heat the honey mixture in the saucepan over medium heat, whisking frequently.
- Cook the syrup until it reaches 152 °C. At the point turn the heat off, remove the thermometer and give the syrup a good whisk.
- Whisk the bicarbonate of soda into the sugar syrup well. At the point the mixture will expand rapidly. Please be careful here as the sugar mixture is extremely hot.
- Lift the pan and carefully pour the honeycomb into the prepared tray, using the whisk to scoop out any remaining honeycomb.
- Leave the honeycomb for at least 2 hours to cool. Once cool, remove from the tin and break into pieces to serve.