HONEYCOMB

This sweet is typical of the Sussex region. At the beginning of the last war, hundreds of children from south-east London were evacuated to Sussex. For many of them it was the first time they had seen the countryside, and also the first time they had tasted this home made sweetmeat, which even in rationing time could be an occasional luxury since the recipe calls for only half the amount of sugar usually used in sweet making. The honey comb should be eaten as quickly as possible (good news for sweet toothed people!) because it soon becomes sticky when it is exposed to the air.

Preparation time : 30 minutes

Setting time : 40 minutes

Makes : 350 g (12 oz)

INGREDIENTS

150 ml (1/4 pt) cold water

1 tablespoon golden syrup

225g (8oz) granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon bicarbonate of soda

1 teaspoon warm water

METHOD

1. Put the cold water into a heavy based saucepan. Add the golden syrup, sugar and cream of

tartar. Place the pan over a low heat and stir with a wooden spoon until the sugar has

dissolved and the ingredients are well blended. Raise the heat to bring the mixture to the boil

without stirring. Continue to boil over a high heat until it reaches 154c (310f)

2. Meanwhile grease a 18cm (7in) square sandwich tin with butter.

3. As soon as the syrup mixture reaches the required temperature remove the saucepan from

the heat. Quickly mix in the bicarbonate of soda with the teaspoon of warm water and

immediately add that to the syrup mixture and stir in gently.

4. Pour the mixture into the greased tin and leave the honeycomb to set in a cool place. Mark the

honeycomb into squares just before it sets.

5. Eat it without delay as soon as it softens and goes sticky.