As a supplier to our friends at MasterChef, we have been given access to one of the easiest recipes for honeycomb.

Can you remember which contestant made this for which dish?

Serves – 6 or more

Prep time – 20 minutes

Difficulty – Intermediate

Ingredients

415g caster sugar

150g glucose syrup

65g honey

18g bi-carb soda

Method

Line a deep 20cm square tin with baking paper.

Place caster sugar, glucose syrup, honey and 70g water into a medium saucepan and place over low medium heat.

Stir to dissolve sugar then bring to the boil.

Cook until mixture reaches 160C on a sugar thermometer.

Remove from heat then carefully add bi-carb soda and whisk quickly to dissolve.

Pour into prepared tray and set aside to cool for at least 1 hour.

Once cool, use a serrated knife to trim the outside edges so that the inner structure is visible. Break into large chunks and set aside in an airtight container.

Tips

• Melt some chocolate and coat the honeycomb.  
• To store for a longer period, put in an airtight container or in the freezer. 
• You can switch the glucose syrup for golden syrup for a more darker colour and deeper caramel flavour.  
• If the flavour is too bitter for you, cool it to a lower temperature the next round.  
• Don’t be disappointed if your honeycomb is deflated. Keep trying and you will get the hang of it.  
• The bigger pot is required to stop the overflow when the reaction happens with the bicarbonate soda.