(we've basically used a James Martin's recipe and edited it in a minor way)

 

350g caster sugar 

1 great big tbsp liquid glucose (you can get this from the supermarket but it is cheaper from the chemist)

100ml runny honey

100ml water

1 large tsp bicarbonate of soda

 

You DO need a sugar thermometer for this! When the syrup is up to temperature it is bloomin' hot. Keep kids and animals out of the way and be careful!

 

A large roasting tray lined with baking parchment will give you a deeper honeycomb or a baking tray for a flatter version (also lined with parchment)

 

Bung the sugar, honey, glucose and water into a sturdy heavy sauce pan.

Pop in the thermometer and bring to the boil.

Keep bubbling until the syrup reaches 160C and take off the heat.

Work quickly now (as Bekki would say "faster, faster") and add the bicarbonate of soda and stir in. Make sure you stir it thoroughly otherwise you may have pockets of bicarbonate of soda which don't taste so great!

Quickly pour the mixture into the prepared tin and watch it bubble. Leave to cool.

 

When it's cold you can cut it with a knife or our prefered technique is to break it in to pieces by bashing it with something relatively heavy (knife handle)!

 

It can be eaten as soon as you like!

 

We have found that it is best stored in an airtight conatiner - it does get very sticky if left out too long!

 

Enjoy!