- 200g caster sugar
- 60g golden syrup
- 200g glucose syrup
- 20g bicarbonate of soda
Preparation: Line a deep 30cm x 20cm baking tray with parchment paper or bake-o-glide.
Put the sugar, golden syrup and glucose into a large, flat pan that it is clean and dry. Place the pan over a medium heat and heat gently to a light golden-brown caramel. The temperature should reach 165°C on a sugar thermometer; if you don't have a thermometer, take the mix to a straw colour and immediately move to the next step.
Sprinkle the bicarbonate of soda over the caramel and stir through; be careful at this point as the caramel will bubble ferociously. Pour the honeycomb over the paper on the tray and immediately place it in the fridge. Leave to cool for about 20 minutes until it has set firm.
Break the honeycomb into pieces, or grind it to a powder in a food processor. Store in an airtight container in the freezer for up to a month.