RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 65g honey
  • 18g bi-carb soda
  • 415 g caster Sugar
  • 150g glucose Syrup
  • 70g water

 

METHOD:

  • Line a 20cm-baking tray with baking paper.
  • Pour honey, caster sugar, glucose syrup and water into a large pot and combine.
  • Put pot over a stove and boil until contents reach 160 degrees on a sugar thermometer (8-10 minutes), and is an even amber in colour.
  • Take of heat and whisk bi-carb soda through until honeycomb starts to rise. Immediately pour into baking tin and set aside to cool for 30 minutes or until completely cool. Be very careful, as honeycomb will be extremely hot.
  • Once cooled, honeycomb should be hard and can be broken up to serve with ice-cream, chocolate or whatever you choose!

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.

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