1 / 1 Picture by: miskyn
- 200g granulated sugar
- 350g golden syrup
- 1 tablespoon vinegar
- 1 tablespoon bicarbonate of soda
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.
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