Sugar, golden syrup and bicarbonate of soda are the three ingredients you’ll need to prepare a homemade honeycomb. It doesn’t sound like much, but the bicarb will turn a simple caramel into an aerated foam that becomes airy, and brittle once set. Keep a close eye on the pot, and do not walk away from it. You need to be patient watching the mixture as it can go from bubbling to scorched in a blink of an eye. If you accidentally stir the mixture too much after the baking soda is added, don’t panic! The bubbles will be gone, eliminating the honeycomb texture, BUT you just made delicious brittle! Keep in mind that it will take shorter to cool if you spread it out more and take longer to cool if it’s in a higher container such as a cake tin.

A wooden spoon - wooden spoons are the safest thing to stir hot sugar syrups with because they don’t conduct heat. The foamy mixture should be poured into a buttered tin or dish lined with greaseproof paper before leaving to set for a few hours. Do this carefully, keeping small children at bay because it will be extremely hot. Once fully cooled, break the honeycomb into shards or chunks for easier eating.Keeping honeycomb crunchy requires very much the same science as cooking the sugar syrup does: keep out the moisture. Additional moisture is detrimental. As such, you should always store honeycomb in an air tight container to protect it from humidity in the air. Humid climates Keep in mind that unlike ‘regular’ sugar (sucrose) and corn syrup, the composition of honey is way more variable. This is especially true for smaller batches. Honey is made by bees from what they find around them. Depending on their surroundings, the composition of the honey may vary. As such, the final honeycomb may turn out differently as well! Golden Syrup Take the guesswork out of candy making and achieve perfect results every time by using a thermometer. In a medium, heavy saucepan, combine the sugar, maple syrup, and 1/4 cup cold water. Heat over medium-high heat, stirring, just until the sugar dissolves. After this point, do not stir—you can swirl the pot occasionally if you'd like. Let the mixture come to a boil and cook until a candy or instant-read thermometer registers nearly 300°F and is a dark amber color (this should take 5 to 7 minutes).

Tip honeycomb into a deep-sided, oiled 20.5cm (8in) square cake tin. Gently tip tin to help honeycomb fill sides and leave until cooled and set.

Ingredients

In the Netherlands you can find a special sugar syrup called schenkstroop (which translates as ‘pouring syrup’). This syrup is dark in color and has a strong flavor, it is not pure molasses though. A roasting tin or cake tin lined with baking parchment - have this prepped before you start making the toffee so it’s ready.

You can also add too much baking soda though! If you add too much so many air bubbles are formed that a lot of them will escape from the honeycomb before it has time to set. Also, you run the risk of not all the baking soda reacting and leaving behind a very metallic aftertaste. Step 3: Glass formation Honeycomb is of course sugar based, so it’s always going to be sweet, but balancing that sweetness with salt and chocolate is crucial, and helps take the edge off all that sugar in this candy.

Add bicarbonate of soda and stir rapidly for a few sec, which will make mixture instantly froth up.