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Ingredients of Honeycomb
- You need 200 g of Castor Sugar.
- Prepare 5 Tablespoons of Golden Syrup.
- You need 2 Tsp of Bicarbonate Soda.
- You need 1 of Greased Baking Tray with Parchment.
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Honeycomb instructions
- Put the sugar into a pan and add the golden syrup.
- Gently heat the pan, stirring with a metal whisk or metal spoon until you can feel the sugar grains have dissolved. Do not allow to boil..
- When you can’t feel anymore sugar grains in the pan, turn the heat up full, stirring the pan gently to avoid splashing the liquid on the sides..
- Bring the liquid up to the boil and continue stirring until you notice the colour of the mix turn a deep golden brown..
- Have your Bicarbonate of Soda measured out then add it to your sugar and mix in well It will start to vigorously foam up..
- Pour the mixture onto your tray, initially you’ll think it will overflow but it does settle. Spread evenly and allow to cool..
- Once cool, remove from the tray and peel off the parchment paper..
- At this point you can either crumble your lovely deep golden honeycomb for use in other desserts as mentioned, or cover with Chocolate like I did..
- Gently melt enough chocolate to cover the top and simply spread. Once set, you can now break it up and eat it..
- *Tip** to clean the saucepan bring water to the boil and brush any remaining hard honeycomb, it will quickly disappear. **Tip** you can freeze honeycomb for later use, if you leave it at room temp it will eventually go soggy. Freezing is best. As ever, Enjoy..
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