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Step 2Get it together
First things first, prepare a sheet of greaseproof paper about 300x300mm to pour the honeycomb mix onto. I place it on a large shallow dish so that the honeycomb sets with a good thickness. You could pour it out flat, but it could end up only about 10-15mm thick. (Quick tip - if you need the paper to lay in a try or dish, scrunch it up to take the form better).
Pour the sugar into the pan and drizzle on top the golden syrup. For the quantity of syrup, stick the fork into the syrup and twirl it around to get as much on as you can then let that drip onto the sugar till most of it is off. Then repeat; at room temperature you should have about the same. I find golden syrup isn't something easily measured with spoons, but the fork is quite repeatable. Mix the sugar and syrup together till it clumps nicely which will make the melting more even. Then take it to the stove.
Pour the sugar into the pan and drizzle on top the golden syrup. For the quantity of syrup, stick the fork into the syrup and twirl it around to get as much on as you can then let that drip onto the sugar till most of it is off. Then repeat; at room temperature you should have about the same. I find golden syrup isn't something easily measured with spoons, but the fork is quite repeatable. Mix the sugar and syrup together till it clumps nicely which will make the melting more even. Then take it to the stove.
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Sep 3, 2011. 2:00 PMsarahlr30
says:
Hi just a little tip that my mum taught me, when you want to measure out a tablespoon of golden syrup use a metal/stainless steel spoon and heat it over the gas ring of a hob, after about a minute you can put it straight into the golden syrup and take out a spoon full and it will slide right off into your pan.
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