Honeycomb

225g (8oz) Sugar
300ml (½ pint) Cold Water
1 tbsp Golden Syrup
1 tsp Warm Water
½ tsp Bicarbonate of Soda
½ tsp Cream of Tartar

Place the sugar, water, golden syrup and cream of tartar into a heavy bottomed saucepan, heat gently until the sugar has completely dissolved.
Boil the mixture without stirring, to a temperature of 154°C (310°F).
Remove from the heat to prevent further cooking.
Quickly mix the bicarbonate of soda with the warm water and add to the sugar mixture, stirring gently.
Pour the mixture into a 18cm by 28cm (7inch by 11 inch) non-stick baking tray to a depth of at least 2.5cm (1 inch).
Allow to cool for a few minutes before marking into bars or squares.
Eat as soon as cool, as if kept it becomes soft and sticky.

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Honeycomb

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