honey comb

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• 400g Caster

• 10tbsp golden Syrup

• 2tsp Bicarb

method

• place caster and golden syrup in a heavy base pan and bring to 150 degrees using a themomiter

• whilst sugar mixture is heating prepare your bicarb and lightly oil a gastro tray for coiling and setting

• once sugar mixture is up to teperature quicky add in the bicarb and whisk carefully to encorporate

• the mixture will very quickly swell and airate, pour onto greased tray and place into fridge or dry store to cool and set

• once set hard crack into chunks

• place into a airtight tub with correct labels

• keep in the freezer until needed so it does not sweat and become sticky

• this product can be kept in freezer for 3 months