This golden honeycomb is a sweet treat and easy to make.
- 1 cup CSR White Sugar
- 1 tbs honey
- 1 tbs vinegar
- Knob of butter
- 1/2 tsp bi-carb soda
- Place the CSR White Sugar, honey, vinegar and butter in a heavy saucepan. Stir until the sugar is dissolved.
- Insert a candy thermometer and boil gently until it reaches the hard crack stage (149 -154°C). Remove from the heat and add the bi-carbonate soda, stirring until the mixture swells up.
- Pour into a buttered tin (approx. 15cm x 23cm), let cool until half set then mark into squares with an oiled knife. Alternatively, wait until the mixture is cold, turn pan over and knock out with a hammer - it will break into a number of pieces.
- Store in an airtight container, packed between single layers of greaseproof wax paper.