This honeycomb is super delicious in the ice cream recipe posted on my blog. It’s also a really good idea for your little one’s market day at school. What ever you decide, you can make this honeycomb work for you in a variety of ways. It can also be broken (smashed sounds like you’ve taken a therapy session on your food) quite fine for toppings on cakes, cupcakes, or ice cream.
The sugar gets super hot and adding the baking soda makes the liquid rise really fast. Please be very careful and if possible keep yourself from tasting the honeycomb till its cooled down considerably.
This recipe is quick. So a suggestion to get everything ready before you’ve switched on the stove. Line the baking tray or container with baking paper. Get the baking soda ready in a small container and keep it close.
1 Cup castor sugar
½ Cup Corn syrup. You can use normal maple syrup
2tsp Baking soda
1/3 cup water
Combine the sugar and syrup in a saucepan. Leave the mixture to reach boiling piont. DO NOT stir. If you do, it will form crystals on the side of your pot. Brush it down with water. You will notice that the liquid changes into an amber colour. Then it’s ready.
Add the baking soda and stir quickly. DO NOT stir too much as you will deflate the bubbles.
Pour directly into your dish and LEAVE to cool.