Honeycomb tips #cupcakehour


use a thermometer and take it to 160C

coat  in chocolate, tastes like home made crunchy!

1 hr- 1 hr 30mins the honeycomb will be hard and ready to crumble or snap into chunks.

Store in an air-tight container

Scrape into the tin immediately but be careful as the mixture will be very hot

tip in the bicarbonate and beat in with a wooden spoon

Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel

Try not to let the mixture bubble until the sugar grains have disappeared

Mix the caster sugar and syrup in a deep saucepan

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