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