Honeycomb Butter

Ben O'Donoghue

Ingredients:

  • 400 caster sugar
  • 150g liquid glucose
  • 65g honey
  • 14g bicarbonate of soda
  • 500g soft unsalted butter

Method:

  1. Firstly line a baking tray with baking paper and set aside.
  2. Combine the caster sugar, liquid glucose and honey into a medium-size pot and gently simmer. Using a thermometer bring the sugar syrup up to 150 degrees.
  3. Then whisk in the baking powder vigorously and pour out onto the lines tray, let the honeycomb do its thing and don’t touch it allow it to cool completely.
  4. Once cool, you can eat it like it is, or break up 1 cups worth of the honeycomb and mix into the soft butter, roll into a cylinder using cling film place into the fridge to set. Then slice and use on you crumpets

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