The secret to making golden honeycomb with a satisfying shatter is in the heating of the sugar syrup to the correct temperature. Honeycomb is essentially hot toffee blended with a little bicarbonate of soda to make it bubble and foam. The mistake most first timers make is to take the syrup off the heat too soon. This makes the honeycomb sticky and doesn’t allow it to set correctly.
All you need really need to know is to make the toffee the syrup needs to be heated to “hard crack” stage. This is about 150C on a candy thermometer, or you can use the old-fashioned drop of hot toffee in a glass test. Once the toffee cracks, its time to add the soda and brace for the mixture to bubble and foam.
GREASE and line a large baking tray.
PLACE sugar, honey, golden syrup and water in a heavy based saucepan with high sides. STIR over low heat, until sugar dissolves, occasionally brushing down side of the saucepan with a pastry brush dipped in water to remove any sugar crystals, about 5 minutes.
INCREASE heat to high and bring to the boil. Cook, without stirring, for 10-15 minutes or until the syrup reaches hard crack stage (150C).
REMOVE from heat and set aside for a moment to allow bubbles to subside a little.
ADD the bicarbonate of soda and quickly stir with a wooden spoon until combined. The mixture will bubble and foam.
POUR onto the tray and set aside to cool completely.
TURN out the honeycomb onto a clean surface. Break into large pieces. Store in an airtight container.
MELT 100g of dark or milk chocolate over saucepan of boiling water.
RAISE temperature to 50º C then allow to cool until 30ºC
DIP Honeycomb pieces into melted chocolate and place on baking sheet until set.
Consume within 3-4 days or 14 days if kept cool and in an airtight container.