METHOD

1. Line a 20cm x 30cm deep baking tray with non-stick baking paper+.
2. Combine the water, sugar, honey and glucose in a large heavy based saucepan. Place the pan over a low heat and stir, without boiling, until all the sugar has dissolved.
3. Increase the heat to medium and bring to a boil. Add your sugar (candy) thermometer to the pan and cook until the temperature reaches 148°C (298°F)++. 
4. Remove from the heat and, working quickly, whisk in the bicarbonate of soda until well combined. Immediately pour the mixture into the prepared tray. Allow the mixture to cool and harden in a cool dry place. Do not refrigerate.
5. Cut into large shards and place on non-stick baking paper+. Drizzle the tops of the honeycomb with chocolate and allow to cool. Store in an airtight container.
6. To give the honeycomb as a gift, wrap in sheets of non-stick baking paper+ and simply tie the ends with string or ribbon. Serves 10-12

Cook’s tips
+ We used Glad to be Green® Compostable Brown Paper.

++ Once your sugar has dissolved, the key is not to stir the mixture while the temperature is rising. For an accurate temperature reading, make sure your thermometer is not touching the bottom of the pan. If you start to see sugar crystals form around the edge of your pan. Use a clean pastry brush dipped in water to brush these away.

Photography: Con Poulos