Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
Oil an 8×8″ pan generously.
In a large saucepan, melt the honey or golden syrup.
Add water and sugar evenly to the pot and slowly bring to a boil. Do not stir!
Boil very gently for 5-7 minutes or until the toffee hardens when a small amount is dropped into water.
If using a candy thermometer it should be approx 300F.
Remove from heat and sprinkle over the baking soda.
Warning: This will bubble up a lot. Please use a large saucepan!
Stir quickly and thoroughly. Take care not to over stir or you’ll pop all the bubbles.
Quickly pour into the oiled pan and leave to set.
Once set, turn out and break into pieces.
Or leave until beginning to set, then mark into squares with a lightly oiled knife making it easier to cut into squares once set.
Store honeycomb in an air-tight container for a couple of days. Any longer and the honeycomb absorbs too much moisture losing its crunch.
Notes
Honeycomb pieces may be dipped into melted chocolate to coat.(Similar to a Violet Crumble or Crunchie which are candy bars found in the UK, Australia, New Zealand and South Africa.)
Small honeycomb pieces or chocolate-dipped honeycomb pieces make a great mix-in for homemade ice cream.
Substitutions
