Friday, March 21, 2014

honeycomb


I used this recipe from Andy Bates it has a good ratio of sugar/bicarb, so you don't end up with that weird salty fizz taste you get from using too much bicarb.

The honeycomb is lovely and fresh, it is crumbly and does not have as much snap as the commercial varieties. Maybe its because its still slightly warm (I couldn't wait to break it open and have a taste!)

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