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Honeycomb
Preparation info
- Difficulty
Easy
Appears in
Published 1998
A sweet confection that has a light-as-air and crunchy texture, honeycomb needs to be stored in an airtight container immediately and consumed soon after making as any contact with moisture makes it sticky and soft.
Ingredients
325 g 50 g 125
Method
- Line a workbench with baking paper Bring the castor sugar; honey, liquid glucose and water to a boil in a large saucepan. Cook over a moderately high heat until the mixture becomes golden brown, like caramel. Add the bicarbonate of soda and whisk quickly. The mixture will appear like molten lava at this stage - it more than doubles in volume (so make sure you are working
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