Honeycomb Recipe

1 3/4 cups sugar (US. size cups)

1/4 cup glucose liquid/syrup

1/2 cup water

2 teaspoons bicarbonate of soda/baking soda (This needs to be sifted once and then sifted again when adding. Any lumps will show up and this is the main trick to getting it correct.)

Line base and sides of a 27x18 cm cake tin, with tin foil/aluminium foil. Brush foil with melted butter or oil.

Combine the sugar, glucose, and water in a heavy based pan. Stur over medium heat without boiling until sugar has completely dissolved. Brush sugar crystals from sides of pan with a wet pastry brush. Bring to the boil, reduce heat slightly, boil without stiring for about 8 minutes or until the mixture just begins to turn GOLDEN. Remove from heat immediatley.

Add the sifted soda to the sugar mixture. Using a wooden spoon, stir until bubbles begin to subside and there is no soda visible on the surface of the mixture.

1 1/2 hours. Remove from tin, peel away foil and cut into pieces. Store in an airtight container for up to

7 days.