Saturday, 30 July 2016


Scott LOVES honeycomb!  I don't often make this as it is pure sugar, however as a treat I make a small batch and hide it in a Tupperware container, or make a cheesecake with it.

Here in Australia we grew up eating Violet Crumble, a bar of honeycomb smothered in chocolate.  I love feeling the honeycomb dissolve on my tongue.

You cannot walk away from this while the sugar is dissolving or it will burn.  Lock the kids outside while you make it to ensure a quiet, uninterrupted 10 minutes of quiet honeycomb making.

200 gm caster sugar
5 tablespoons golden syrup
2 teaspoons bi carb soda

Place the sugar and golden syrup in a saucepan and over medium heat stir to combine.

Simmer until all the sugar is dissolved, use a pastry brush dipped in cold water to wash the sides of the pot if sugar starts to granulate there.  Once all sugar is dissolved then remove the pan from the heat and using a wooden spoon stir in the bi carb soda quickly until all combined.

Scrape quickly onto a prepared baking sheet and set aside to cool.  Remember do not touch it as it is molten sugar and you will get burnt.  Break up when cooled to room temp and either keep in an air tight container or dip in chocolate.

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