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.
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.
Executive chef Kerry Kiplin, fresh from a trip to Barcelona, reignites tapas at Steenberg.
Johannesburg CBDResourcing Solutions
Northern CapeCity Press
HousesR 6 015 000
HousesR 6 900 000
HousesR 2 400 000