I had no idea how easy this was to make! But it is actually incredibly simple, and uses really simple ingredients. Just make sure to make it in a large pan as it balloons somewhat once you’ve whisked the bicarbonate of soda into it. Either keep and eat and enjoy (store in an airtight container in the fridge, dip in melted chocolate…), or wait until next week to make it when I shall reveal to you the most amazingly tasty recipe for honeycomb ice-cream.
It was too sunny last week to be in on the computer, hence the gap in posting…
100 grams caster sugar
4 tablespoons golden syrup
1 ½ teaspoons bicarbonate of soda
  1. Put the sugar and syrup into a saucepan and stir together to mix. You mustn’t stir once the pan’s on the heat, though.
  2. Place the pan on a medium-hot heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3-5 minutes or so.
  3. Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
  4. Leave until set (1-2 hours) and then bash at it, so that it splinters into many glinting pieces.

P1050679 P1050680


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