2. Measure the honey and glucose and pour into a saucepan. Tip: Place the bottles of honey and glucose in warm water so that the contents become more liquid and are, therefore, easier to measure.
3. Add the castor sugar and water and heat the mixture over a low heat until all the sugar has dissolved. Increase the temperature and cook the syrup until it becomes a golden, caramel colour (it should reach just under 150°C on a sugar thermometer). Stir in the baking soda but be careful because it will foam and bubble. Immediately pour the mixture into the prepared baking tray or cake tin and allow it to stand until hard and brittle. Break the honeycomb into rough pieces.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
These restaurants, bars and café's go against the conventional and offer us diners a different, more exciting experience.
South AfricaCity Press
Cape TownCity Press
HousesR 6 900 000
HousesR 3 950 000
HousesR 3 500 000