One of my favorite British sweets is called honeycomb.  If there’s an equivalent in the US, I haven’t found it.  What it reminds me of is peanut brittle, minus the peanuts and made lighter with loads of air bubbles.   In fact, honeycomb is like caramel that’s been put through a bubble machine – aerated and light and sweet.  Break it up into pieces and you can cover it in milk chocolate or use it as a topping for icecream.  Or, heck, just eat it straight from the plate.

While it’s so ridiculously easy to make, it’s not a project I’d do with little kids – super-hot sugar leaves one heckuva burn.  It’s just not worth the risk.  However, when they’re a little a little bit older and are strong enough to handle hot pots, this is an easy recipe for them to make, start to finish.

Honeycomb

  • 1/2 cup sugar
  • 1/4 cup golden syrup
  • 1 1/2 tsp baking soda

Prepare a baking sheet by lining it with parchment paper.  In a heavy medium-sized pot over medium-high heat, add the syrup and sprinkle the sugar over it, then bring them to the boil – DO NOT STIR!  Swirl once or twice, but that’s it, otherwise the sugar will crystalize and the candy will be ruined (I’ve learned this the hard way).  Let it bubble away for 2 minutes, until it’s a the color of honey.  Quickly add the baking soda and give it a quick but thorough stir – the sugar mixture will go from clear to cloudy and caramel-colored.  Moving quickly, pour the sugar onto the baking sheet and let it cool completely.  Then, break it up and enjoy!

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