Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, honeycomb. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Honeycomb is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Honeycomb is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook honeycomb using 4 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Honeycomb:

1. Take 200 g Castor Sugar
2. Take 5 Tablespoons Golden Syrup
3. Prepare 2 Tsp Bicarbonate Soda
4. Get 1 Greased Baking Tray with Parchment

This honeycomb recipe goes by many names: seafoam, hokey pokey, cinder toffee, and sponge toffee are all other common names for honeycomb, which is a crunchy candy that is between caramel and toffee in terms of flavor and like an aerated toffee or brittle. It also just happens to be gluten-free, dairy-free, and egg-free. This honeycomb's light color, mild taste, incredible clarity, and slow rate of crystallization make it very versatile. The most no-frills way to eat honeycomb is to simply carve out a spoonful and eat it.

Steps to make Honeycomb:

1. Put the sugar into a pan and add the golden syrup
2. Gently heat the pan, stirring with a metal whisk or metal spoon until you can feel the sugar grains have dissolved. Do not allow to boil.
3. When you can’t feel anymore sugar grains in the pan, turn the heat up full, stirring the pan gently to avoid splashing the liquid on the sides.
4. Bring the liquid up to the boil and continue stirring until you notice the colour of the mix turn a deep golden brown.
5. Have your Bicarbonate of Soda measured out then add it to your sugar and mix in well It will start to vigorously foam up.
6. Pour the mixture onto your tray, initially you’ll think it will overflow but it does settle. Spread evenly and allow to cool.
7. Once cool, remove from the tray and peel off the parchment paper.
8. At this point you can either crumble your lovely deep golden honeycomb for use in other desserts as mentioned, or cover with Chocolate like I did.
9. Gently melt enough chocolate to cover the top and simply spread. Once set, you can now break it up and eat it.
10. Tip* to clean the saucepan bring water to the boil and brush any remaining hard honeycomb, it will quickly disappear. **Tip** you can freeze honeycomb for later use, if you leave it at room temp it will eventually go soggy. Freezing is best. As ever, Enjoy.

This honeycomb's light color, mild taste, incredible clarity, and slow rate of crystallization make it very versatile. The most no-frills way to eat honeycomb is to simply carve out a spoonful and eat it. This way, you are sure to taste the honeycomb in all its unfettered glory. Try it on a warm buttermilk biscuit or English muffin. Consolidating experience inside Honeycomb was the result SEDNA needed.

So that’s going to wrap this up for this exceptional food honeycomb recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!