Whitworths Granulated Sugar - 200g
Golden Syrup - 4 tbsp
White Wine Vinegar - 1 tsp
Vanilla Extract - 1 tsp
Bicarbonate of Soda - 2 tsp
Caution: Extreme caution should be taken when making this recipe due to the high cooking temperatures required.
Generously oil a 30cm by 10cm baking tray.
Gently heat the Whitworths Granulated Sugar, syrup, vinegar and vanilla in a saucepan, stirring to combine.
Allow to dissolve completely and simmer for approximately 3 minutes without stirring until it is the colour of maple syrup.
Add the bicarbonate of soda and carefully whisk until fully combined.
The mixture will rise and bubble in the pan, so be very careful!
Carefully pour the bubbling mixture into the prepared tin.
Leave to set.
When cool, break into pieces and serve.
The honeycomb can be stored for a couple of days in an airtight container.
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