- 320g caster sugar
- 40g honey
- 120g liquid glucose
- 50ml water
- 12g bi-carb
Honeycomb
Ingredients
Method
Add all ingredients to a heavy pan except bi-carb
Get a deep tray ready lined with baking paper
Bring the ingredients to 147oc whilst constantly whisking
Take off the heat and add the bi-carb with 3 short quick whisks
It will react quickly, pour into the tray and leave to set at room temperature for 1 hour without moving.
Keeps best in the freezer and is edible from frozen
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