Richmond Honeycomb

Richmond Honeycomb

Based upon a mish-mash of recipes from the internet

Ingredients

200g caster sugar
120ml honey (or golden syrup)
Tiny pinch of salt
1 tbsp (21g) bicarbonate of soda
1 tsp vanilla extract

Method

1. Line a baking tray with a decent lip with baking parchment 
2. In a large non-stick sauce pan put the caster sugar, honey (or golden syrup) and salt
3. Heat over a medium heat and stir until it turns dark brown and until 154c (this is the heat required to make the honeycomb brittle) - takes about 5 minutes 
4. Take off the heat add the vanilla extract followed by the bicarbonate of soda (these must be ready) and mix thoroughly with a silicone spoon
5. Once completely mixed (it will have expanded in size considerably)
6. Pour quickly onto the baking parchment and leave to set for at least 30 minutes
7. Break up with a large knife and store in an airtight container
8. Serve with vanilla ice cream