Honeycomb, also appertained to cinder toffee, is a light, airy sweet made from sugar, golden saccharinity and bicarbonate of soda pop. Cookers adore honeycomb for its versatility – it can add a light and crisp element of texture to a multitude of goodies, has a beautiful golden colouring and a sweet, toffee flavour.
200g of caster sugar
100g of golden saccharinity
2 tsp bicarbonate of soda pop
1 Line a deep baking charger with diploma paper
2 Put the caster sugar and golden saccharinity into a large saucepan
3 Place over a medium heat and heat gently to a golden- brown caramel
4 Remove the visage from the heat, sprinkle over the bicarbonate of soda pop and whisk in – the admixture will drool up a lot. Take care whilst whisking as the caramel will be veritably hot
5 Pour the liquid honeycomb into the lined baking charger and leave to cool until it's set firm
6 Once set hard, break into pieces.
Honeycomb will last for over to 1 month when stored in an watertight vessel. The less you stir the honeycomb once the bicarbonate of soda pop has been added, the bigger the bubbles will be.
Honeycomb is great for adding to goodies – it can be carpeted in chocolate or served with pannacotta and fruit. Placed in a little bag or box, It makes an seductive and delicious gift for loved bones , or can be eaten on its own as a snack or petit four.