We happily eat this as is but if you want to be really decadent, drizzle a little melted dark chocolate over the honeycomb, then it really is “to die for”! I like to crumble it a little and sprinkle it over vanilla ice cream too, yum!
You need to move briskly when making this so have the bicarbonate already measured out and the baking sheet lined, use a medium to large pan as the honeycomb rises rapidly as soon as you add the bicarbonate and whisk it in.
Makes a slab, 25 x 15cm.
1 tablespoon honey
175g caster sugar
70g liquid glucose
2 tablespoons water
2 teaspoons bicarbonate of soda
Line a baking sheet with baking parchment.
Measure the honey, sugar, glucose and water into a pan.
Heat the pan over a high heat, do not stir! Just swirl it around a bit if you must move it.
Using a sugar thermometer, watch the temp rising, as soon as it hits 150 degrees Centigrade, take it off the heat and whisk in the bicarbonate of soda.
Immediately, tip onto the prepared tin and leave to cool and set.
Break into shards to serve.
The honeycomb will keep in an airtight box for a few days if you have any left!