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Sunday, March 28, 2010


As honeycomb does not keep well and very quickly becomes sticky it should be made and eaten on the same day.
3 Tablespoon Clear honey
250 Gram Sugar (9 oz)
4 Tablespoon Water
25 Gram Butter (1 oz)
1 Teaspoon Vinegar
1 Teaspoon Bicarbonate of soda
Makes about 350g (12 oz)

Put the honey, sugar, water, butter and vinegar into a saucepan. Heat slowly, stirring, until the sugar dissolves and the butter melts. Bring to the boil. Cover the pan and boil gently for 2 minutes.

Uncover and continue to boil, without stirring, for about 5 minutes or until a little of the mixture, dropped into a cup of cold water, separates into hard and brittle threads. Temperature on a sugar thermometer, if used, should be about 149 °C / 300 °F.

Remove the pan from the heat. Stir in the bicarbonate of soda. The mixture will rise in the pan. Pour into a small greased tin. Break up into pieces when set.

Found this here: British Kitchen


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