- 90 g (¼ cup) golden syrup
- 220 g (1 cup) caster sugar
- 2 tsp bicarbonate of soda, sifted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Setting time: 1 hour
Makes a 25 cm x 20 cm slab
Place golden syrup, sugar and 60 ml water in a large saucepan over medium heat. Stir until sugar dissolves, then bring to the boil.
Cook, without stirring, for 8 minutes or until syrup starts to brown and reaches 154˚C on a sugar thermometer. If you prefer softer honeycomb, cook until mixture reaches 150˚C.
Remove from heat and quickly stir in bicarb soda until just combined; mixture will foam up. Pour into a greased and lined oven tray and set aside for 1 hour or until cool and firm. If humid, set in the fridge to prevent honeycomb sweating. Store for up to 2 weeks.
As seen in Feast Magazine, Issue 17, pg57.
Photography, styling and food preparation by China Squirrel.