This is an old family recipe for delicious honeycomb – perfect enjoyed by itself, dipped in chocolate to make home-made ‘crunchies’, or as decorations on cakes.
Note: best consumed on the day it is made and stored immediately in an airtight container so it doesn’t go sticky.
6 tablespoons white sugar
2 tablespoons honey
½ tablespoon water
1 teaspoon bicarb soda
Place a sheet of non-stick baking paper on a tray.
Place sugar, honey and water in a medium saucepan over high heat.
Bring to the boil. Boil for 3 minutes or until deep golden in colour.
Take off the heat and lightly sprinkle over bicarb soda, stirring any lumps if required (but otherwise leaving it to froth and bubble).
Pour mixture onto prepared tray (don’t spread it too much or you will lose aeration), and allow it to set at room temperature.
Once set, break it into desired size pieces. Enjoy!
Recipe adapted from my Great Grandmother, Doreen James.