Home made honeycomb
Recipes and styling Katelyn Williams Photos Angie Lázaro Food assistant Liezl Odendaal
(makes 20 pieces)
300g castor sugar
150g golden syrup
pinch cream of tartar
1t white wine vinegar
1½ t bicarbonate of soda
1. Place the sugar, syrup, cream of tartar and vinegar into a saucepan. Add 5T water and stir over medium heat until dissolved. Bring mixture to the boil.
2.
Cook until the syrup turns amber-coloured and reaches hard-crack stage or 150°C on a sugar thermometer. Remove the pan from the heat.
3.
Working quickly, add the bicarbonate of soda and whisk to combine. The mixture will foam up (see Tips and Ideas).
4.
Pour into the prepared tin and leave to cool. Turn honeycomb out and break into chunks.
Tips and ideas
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Be sure to use fresh bicarbonate of soda and don’t over-mix the toffee once it’s added.
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Entertaining tip: dip shards of honeycomb into white and dark chocolate, pile into a beautifully wrapped box and present it to guests to take home or as a hostess gift.
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Store in an airtight container for 2-3 days.
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