Manisha Das
Line an 8x8 inch square pan with parchment paper and set aside. Measure out the baking soda and have it ready to go.
In a medium heavy-bottomed saucepan, combine the sugar, corn/golden syrup, and water over medium heat.
Once boiling, attach a candy thermometer and cook without stirring until mixture reaches 300°F (149°C) on the thermometer.
Immediately remove from heat and quickly stir in the sifted baking soda.
Pour the foaming honeycomb mixture into the prepared pan. Allow to cool completely, at least 1 hour.
Break the hardened honeycomb into pieces using your hands or by tapping it with a knife.
For an extra treat, dip or drizzle the honeycomb pieces in melted chocolate once cooled.