HONEYCOMB100g (3½oz) clear honey
150g (5oz) golden syrup
400g (14oz) golden caster sugar
10ml (2 teaspoons) bicarbonate of soda, sifted


1 Line a 23cm (9in) square shallow tin with non-stick baking parchment. In a large heavy-based saucepan place the honey, syrup and five tablespoons of water (it is important to use a large saucepan as the mixture foams up with the addition of the bicarbonate of soda later).

2 Heat gently until the sugar dissolves then increase the heat and cook until the mixture reaches 149°C/300°F. Take off the heat and add the bicarbonate of soda. Beware as the mixture will fizz up and foam.

3 Pour the mixture into the prepared baking tin and leave to cool. Once cold, break up into pieces and store in an airtight container.

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