First put sugar and syrup into a pan and bring to the boil. Then gently simmer for 6 minutes.
Next add the bicarb and mix around quickly because it will immediately begin to fizz.
Pour into a ready greased tray and leave for 5 minutes, then gently begin rising from the tin. Leave for another 5 minutes and remove from tin. Break into pieces and keep in a cool dry place in an airtight container.
To clean the pan add water and bring to the boil and just use the spoon to scrape all bits off.
The easiest honeycomb recipe to follow for perfect results, there are a couple of things to make note of however. Remember that even when you take your pan off he heat the caramel will continue to cook for a minute or so. Also make sure you have used a huge pan as this will expand to about 15 to 20 times it's volume when you add the bicarb. - 18 Apr 2016