Now the season has changed and autumn has approached, I thought I would share my simple recipe for honeycomb! The base for this is bubbling caramel, and the addition of something acidic creates that beautiful melt in your mouth texture!

I love honeycomb, and you can dip it in melted chocolate to make a home made ‘crunchie’, or what I LOVE to do and pop it on a hot chocolate with cream on top. So indulgent.

What I will say about making honeycomb is that it expands a lot, and VERY quickly and like all melted sugar is very hot. So be very careful. You will have to grease your baking parchment, as the paper will stick otherwise.

A quick tip to get the caramel off your saucepan is to fill it with water, and boil until the remnants have dissolved.

Homemade honeycomb (GF, DF, EF, VEGAN)

• Servings: 18-24
• Time: 15 Minutes
• Difficulty: Easy
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A very comforting sugary treat.

Credit: thecoeliacsloth.com

Ingredients

• 100g Caster Sugar
• 2 Tbsp Golden Syrup
• 1 1/2 Tsp Bicarbonate of soda

Directions

1. 1. In a saucepan, mix the sugar and syrup together until well combined.
   2. Put the saucepan over a medium heat and DO NOT MIX, but leave until the sugar melts to create a caramel and bubbles.
   3. When the caramel is the same shade as maple syrup, quickly whisk in the bicarb. The mix will expand so be very careful.
   4. Quickly, pour the mixture into a lined and greased baking tray, prefferably a large one as it continues to expand.
   5. Wait until cooled completely and then peel off the greased paper, break and enjoy.