Honeycomb

• 165 g Castor sugar
• 25 ml Honey
• 60 g

Line a baking tray with parchment paper. Place the castor sugar, honey, glucose and water in a large, heavy-based saucepan. Cook over a medium heat until the mixture is a caramel colour. Add the bicarbonate of soda and quickly whisk. The mixture will double in volume. Pour out onto the paper. Allow the honeycomb to cool and set for 15 minutes before storing in an airtight container.