The only problem I encountered was getting the stuff out of the tin after it had cooled. I thought I had greased my (non-stick) tin really well, but obviously not well enough. It took me some time and determination to chisel the honeycomb out, but most of it did come out of the tin eventually! I would recommend greasing the tin, really, really well...or maybe line the tin with greased parchment paper.
As you can see from the photos, the honeycomb looks good and I can tell you that it tastes even better!
- 200g caster sugar
- 4 tblsp golden syrup
- 1 tblsp bicarbonate of soda (baking soda)
8″ square tin, well butteredRecipe and method reproduced by kind permission by Anna of Cream Until Fluffy
Combine the sugar and syrup in a saucepan.Put the saucepan on a low-medium heat and allow it to melt. Do not stir at all. Evermore.Allow it to simmer for 3-4 mins until it darkens a little – no darker than maple syrup though.
Take the pan off the heat and whisk in the bicarb.Pour it into the well greased tin and leave to cool and set. Something in the region of 3 hours.Chop, splinter and cut with a knife. Store in an airtight tin.