There’s nothing like making your own honeycomb, which with a whole lot of TLC is surprisingly easy to make. Some recipes call for using honey and others use golden syrup.
The first time I made honeycomb, otherwise known as cinder toffee, I used honey, but it did not come out well and had a burnt taste. So the second time round, I used golden syrup instead and it worked out amazingly well.
- 150g caster sugar
- 4 tbsps golden syrup
- 2tsp baking powder
- Sunflower oil, for greasing
- Grease a 20cm square tin or dish with sunflower oil.
- Add caster sugar and golden syrup to a medium pan and cook on low-medium heat. Let the sugar dissolve completely.
- Once it’s dissolved, turn the heat up until the mixture is bubbling and the mixture has turned an amber coloured caramel. Remove from the heat.
- Add the baking powder and stir with a wooden spoon, until the bking powder has all disappeared and the mixture is foaming. The mixture will double in size.
- Transfer the mixture, as quickly as possible, into the square tin or dish. Allow the mixture to cool and set (it takes between 60-90 minutes).
- Once the honeycomb is set, break into pieces and eat as it is or add to ice cream.
Rosa Medea is Life & Soul Magazine’s Chief. She writes about sustainable lifestyle and green living for publications, and offers content services to planet-friendly businesses. Find out more at Rosamedea.com