Honeycomb

Honeycomb is dead easy to make and much more delicious than the bought stuff. If you can use a cooking thermometer, and feel confident with adding bi-carbonate soda quickly to the mix, then home-made honeycomb is within your grasp.

It’s so versatile – use it to decorate cakes as I did on a couple of cakes I posted recently, make your own Violet Crumble Bars or just eat it on its own.

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160g caster sugar
25g honey
62g  glucose
2 tsp bi-carbonate soda
Dark chocolate, melted, to decorate

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Combine sugar, honey, glucose and 60 mls water in a saucepan.

Cook till pale blonde  – 150 degrees C, using a cooking thermometer.

Remove from the heat, add bi-carbonate soda and beat vigorously for a few seconds.

Pour onto a tray lined with baking paper. When the honeycomb has hardened, break into different sized chunks, drizzle with melted dark chocolate or just leave unadorned.