Paul’s homemade honeycomb
Paul’s Homemade Honeycomb
Just cook
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Just like your mum makes it: lemon meringue pudding.
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Don't confine sugar to desserts. Set it free on main courses like marinated chicken with mango relish.
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Paul shows us a lovely Italian meringue, and a honeycomb to die for. In between he exposes the secrets of sugar.
Try out our recipe from the Ever Wondered About Food series
Ingredients
- 250g (9oz) demerara sugar
- 250g (9oz) granulated sugar
- 2 tbsp water
- 4 tbsp golden syrup
- 75g (3oz) butter
- 60g (2½oz) glucose liquid
- 2 tbsp baking powder
To serve
- 200g (7oz) melted milk chocolate
Special equipment
- deep baking tray
Method
- Line the baking tray with baking parchment.
- Put the sugar, water, golden syrup, butter and glucose into a pan and bring to the boil. When boiling, add the baking powder and shake rigorously. The mixture will puff up.
- Immediately pour the mixture into the lined baking tray and allow to cool.
- To serve, break the honeycomb into chunks and dip in melted chocolate.
Content last updated: 26/06/2006
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