Here at PamperedbyKirsty Towers we don’t particularly celebrate Halloween, but we do make this weekend a lovely weekend of baking together. The PamperedTeen is currently doing her Girlguiding Confectioners badge, and needed a “cooked sweet” so honeycomb it was! It’s deliciously simple and uses one of my favourite Pampered Chef Gadgets, the measure-all cup. Honestly, measuring many tablespoons of golden syrup is a delight with this gizmo. Here’s a photo to prove it! Just push up the plungery base (technical eh?) over the bowl and swipe it to get the last wee bit. A doddle!
Anyway, on with the recipe
200g Caster Sugar
5tbsp Golden Syrup
2tsp Bicarbonate of Soda
Take a 20cm square METAL baking tin (do not use stoneware for this please!) and grease it lightly, then set aside.
Place the golden syrup and sugar in a large saucepan and place on a low heat, until the sugar has melted, Try not to stir it, especially as it starts to warm up. Then turn up to a medium heat and very gently bring to a simmer, until it reaches a golden amber colour.
As quickly as you can, add the bicarbonate of soda and beat until its absorbed and the mixture is foaming, then tip into the metal tin. Beware this is VERY hot!
Set aside and leave to cool (it will keep bubbling for a wee while!) which will take about an hour or so, then tip it out and smash it up! You can dip it in chocolate for that “Thank Crunchie it’s Friday” feeling!