Honeycomb

• 360 g castor sugar
• 120 g glucose
• 60 ml

Line a baking tray with baking paper and place in the refrigerator. Combine the sugar, glucose and water in a large saucepan, bring to the boil and cook until it turns a caramel colour. Add the bicarbonate of soda and whisk quickly - it will explode in volume - then pour onto the prepared tray and allow to cool and set. Break into shards and store in an airtight container in the refrigerator fo