Makes about 150g
2tbsp golden syrup
100g caster sugar
1 heaped tsp bicarbonate of soda
Line a small baking tray with baking parchment. In a heavy bottomed, deep-sided saucepan (you need to allow room for the mixture to bubble up), combine the honey, golden syrup and caster sugar over a low heat, stirring a couple of times until the sugar has dissolved. Turn up the heat, bring to the boil and continue to cook until the mixture turns amber in colour. There’s no need to use a thermometer here, but if you want to check, it should read 150C.
Remove from the heat and add the bicarbonate of soda: the mixture will bubble ferociously. Whisk quickly to combine – about 5 seconds – but don’t overdo it or the bubbles will start to collapse in on themselves. Pour onto the prepared tray and leave to set at room temperature. Once set bash your honeycomb into bite-sized pieces. It will keep in an airtight container for several days.
Turn to page 55 of June's The Simple Things for the recipe for Chocolate honeycomb biscuit cake.