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Honeycomb
- Makes about
500 g
- Difficulty
Easy
By Adam Byatt
Published 2010
This is simple to make, and it’s so exciting for kids to watch the chemical reaction between the bicarbonate of soda and the caramel. It’s great dipped in chocolate, crumbled over ice cream or in chunks inside birthday cakes.
Ingredients
200 g 60 g 200
Method
Preparation
Line a deep 30cm by 20cm baking tray with parchment paper.
- Put the sugar, golden syrup and glucose into a large, flat pan that 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
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