About this recipe:Make your own honeycomb with this foolproof, easy recipe. You'll need a sugar thermometer for best results, but without one you can tell it is done by dropping a bit of the hot syrup in cold water and it will form hard threads that break when bent.
200g granulated sugar
350g golden syrup
1 tablespoon vinegar
1 tablespoon bicarbonate of soda
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Method Prep:5min › Cook:20min › Ready in:25min
Butter a 22x33cm tin.
Combine sugar, syrup and vinegar in large saucepan. Stir over medium heat until sugar is dissolved. Continue to cook until the mixture reaches hard crack stage on a sugar thermometer, 143 degrees C.
Remove from heat, stir in the bicarb quickly (the mixture will become frothy). Immediately pour into the buttered tin.
Allow the honeycomb to cool, then break into pieces.