- Ready In:
- 1⁄4 cup water
- 1 1⁄2 cups granulated sugar
- 2 tablespoons honey
- 2 tablespoons light corn syrup (Lyle's Golden Syrup)
- 1 tablespoon baking soda, sifted
- In a medium size, heavy bottomed saucepan, combine water, sugar, honey and corn syrup. Clip a candy thermometer onto the inside of the pan. Over medium-high heat, bring mixture to a boil without stirring. Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
- Continue cooking until sugar reaches 300 degrees (hard crack stage)before removing from heat. Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated. This may take a few seconds and liquid will bubble up and become foamy.
- Still working quickly, pour mixture onto a silicone baking mat or a parchment lined baking sheet. The mixture will spread out, puff up slightly and have a porous, shiny surface. Allow to harden for about 20 minutes without touching or moving it. Once cooled break honeycomb into pieces. Store in an airtight container at room temperature. It will last 1 to 2 days before it begins to lose it's crunch.
- Be sure to coat with semi-sweet chocolate chips melted in the microwave before breaking this if you want the lovely confection as served in Australia.
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I haven't had this in the 36 years I've been in the US. It was wonderful. I think I may have cooked it a bit too slowly, because it tasted a bit burned, but basically, yes, it is the honeycomb I remember eating from the concession stand on the beach at Cronulla, in Sydney. I've missed it so much, but didn't really think about it until I saw this recipe, then I just had to try it -tonight. I'm very glad I did.
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