Spray a large piece of tinfoil with some cooking spray. Fold the edges up slightly.
the honey, syrup and sugar in a large, heavy-based saucepan. Stir
occasionally until the sugar has dissolved. Once it has dissolved,
increase the heat and simmer without stirring. Do not let it boil
vigorously, it needs only to simmer gently. Simmer until it reaches hard
crack stage (when a drop of syrup in cold water breaks easily) or 149
to 154°C on a sugar thermometer.
Remove from the
heat and add the bicarbonate of soda. The mixture will begin to foam.
Pour immediately onto the prepared foil. Do not spread the mixture. Set
aside to harden for about 30 minutes. Keep sealed in an airtight
container. Break into rough pieces and package.
Makes 4-6 small bags
Package the honeycomb in an airtight container or cellophane packet to prevent it from becoming sticky.
To try: flavoured honey
Heat the honey in a saucepan over a low heat. Add the citrus zest and cinnamon stick, if using. Simmer gently for 10 minutes, then remove from the heat and set aside to cool for two hours.
Strain the honey into sterilised bottles or jars, then seal and label.
Use on scones, on baked fruit or pancakes, as an ingredient in baking or added to roast or grilled chicken or pork dishes.
Makes 2 jars.
Text and image: Ideas magazine
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