I first made this as a teenager. It is magic the way it changes from liquid caramel to a froth which sets into a crunchie.

Step 1: Ingredients

100 g castor sugar
2tablespoons golden syrup
1.5 teaspoons bicarbonate of soda

Step 2: Make the Caramel

Put the sugar and the golden syrup on a saucepan and heat gently, swirling, until the sugar melts into a caramel. Heat until golden brown.

Step 3: Add the Bicarb

Add the bicarbonate and stir, it will froth up into a foam. Pour into a tin lined with well-greased foil. Leave to cool.

Step 4: The Finishes Honeycomb

Turn out of the tin and break up into pieces.

You can dip it in chocolate to
Make home-made crunchies.

Fold into ice cream or break up and use to decorate desserts.

<p>mmm, yum! great with ice-cream!</p>
<p>Hi martha,</p><p>I tried this the last weekend.I was a bit disappointed though, since mine was kind of softish and not really crunchy or brittle. any idea what could have gone wrong?</p>
Maybe you didn't cook the caramel for long enough before adding the bicarb? Or maybe you had too much golden syrup? You need it to be a caramel that would set to a brittle consistency if you didn't put the bicarb in.<br>It quickly goes sticky if left around for long, even in an airtight container.<br>Also the weather can affect sugar work, if it's humid then it is much more difficult to make it set properly.<br>Have another go, maybe? Or try a different recipe - mine came from a Nigella Lawson book. Good luck!
<p>Wow, this looks great. It looks a lot like something I had at a small candy shop when I was younger. They called it sea-foam and it had this great, crunchy snap but it was still a little squishy, almost like freeze-dried astronaut ice-cream.</p>

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