In a large saucepan, combine the sugar, golden syrup, and water. Heat over Medium heat while stirring to dissolve the sugar.
Bring the mixture to a boil, then attach the candy thermometer to the side of the pan so it’s not touching the bottom of the pan. Without stirring, heat the mixture until it reaches 300°F (the hard crack stage). This should take about 10 to 12 minutes.
Remove the pan from the heat and immediately stir in the baking soda. The mixture will foam up a lot, so be prepared. Stir quickly just until the baking soda is mixed in but don’t overmix - you don’t want your candy to deflate.
Pour the candy onto the half sheet baking pan, spreading it out if desired. You can have it thick or thin, depending on your preferences.
Allow the candy to become hard and brittle (it takes about an hour), then break into bite-sized pieces. If it’s a humid day, the candy can get sticky.
Store the candy in an airtight container on the counter. It will keep for several days.
You can can substitute honey for golden syrup. Use a honey you like, keeping it mind that you will taste; it. You can also use corn syrup or even maple syrup…each will lend a different flavor profile to the finished candy.For a thicker and more even candy, you can use an 8- x 8-inch baking pan lined with parchment paper. Don’t worry about lining the parchment paper too carefully because the weight of the candy will push it down.Believe it or not, cleaning out the saucepan is easy! Just fill it about 3/4 full with water and bring to a boil. The candy will melt into the boiling water, and you just pour it away.Did you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!
Golden Syrup Honeycomb Candy https://www.outlandercast.com/2020/09/honeycomb-candy-outlander.html September 9, 2020