Setting time: 1 hour
Place golden syrup, sugar and 60 ml water in a large saucepan over medium heat. Stir until sugar dissolves, then bring to the boil.
Cook, without stirring, for 8 minutes or until syrup starts to brown and reaches 154C on a sugar thermometer. If you prefer softer honeycomb, cook until mixture reaches 150C.
Remove from heat and quickly stir in bicarb soda until just combined; mixture will foam up. Pour into a greased and lined oven tray and set aside for 1 hour or until cool and firm. If humid, set in the fridge to prevent honeycomb sweating. Store for up to 2 weeks.
Makes a 25cm x 20cm slab
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan.
Place golden syrup, sugar and 60 ml water in a large saucepan over medium heat. Stir until sugar dissolves, then bring to the boil.
Cook, without stirring, for 8 minutes or until syrup starts to brown and reaches 154C on a sugar thermometer. If you prefer softer honeycomb, cook until mixture reaches 150C.
Remove from heat and quickly stir in bicarb soda until just combined; mixture will foam up. Pour into a greased and lined oven tray and set aside for 1 hour or until cool and firm. If humid, set in the fridge to prevent honeycomb sweating. Store for up to 2 weeks.
Makes a 25cm x 20cm slab
As seen in Feast Magazine, Issue 17, pg57.
Photography by Dieu Tan.