This is a
really simple recipe where the butter gives a lovely creamy flavour to the
honeycomb. It needs to be stored in either a jar or cellophane bags as it will
start to breakdown when left in the air.
It is a
lovely edible gift to add to hampers, looks beautiful as a decoration for cakes
and my favourite, it works fabulously when crumbled over ice cream and served
with a warm chocolate sauce.
150g
caster sugar
40g
butter
75g
golden syrup
2
tsp bicarbonate soda
30g
white chocolate
30g
milk chocolate
Sprinkles
In a pan heat the butter, sugar and syrup over a medium heat until the sugar has completely dissolved. Once completely melted, turn up the heat and cook until it turns amber in colour.
Take
off of the heat and quickly tip in the bicarb, beat with a wooden spoon until
the bicarb is totally incorporated.
Pour into a greased brownie tin lined with a
reusable liner and leave to set for 1-2 hours. Break into shards, melt the
chocolate and drizzle over the honeycomb shards then sprinkle with the
sprinkles.
*If you want a deeper honeycomb use a smaller
tin.
