Cuisinart ICE31U, Manual

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15
Honeycomb
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
Butter for greasing
n
Grease a 20cm square tin with the butter.
n
Mix the caster sugar and syrup in a deep sided saucepan and stir over a gentle heat
until the sugar has melted. Do not let the mixture boil until the sugar has melted.
n Once melted, turn up the heat and simmer until you have an amber coloured caramel.
n Immediately remove from the heat and add the bicarbonate of soda and beat in with a
wooden spoon. Continue beating until it has all been incorporated and the mixture is
foaming.
n Scrape into a tin immediately, being careful as the mixture is very hot.
n The mixture may continue to bubble in the tin. Leave until the honeycomb is hard and
cool, approximately 1 to 1½ hours.
n
It is now ready to use and can be crumbled through ice cream.