Honeycomb

1 Butter a 20cm tin ldeally square

2 Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted.

3 Try not to let the mixture bubble until the sugar grains have disappeared.
4 completely melted,

4 Turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can, turn off the heat, 

5 Tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming.
6 Scrape into the tin immediately – be careful, the mixture will be very hot.

7 The mixture will still bubbling in the tin, don’t do anything let it do it’s stuff

8 takes 40 mins to 1 hour to become hard then snap into chunks.