It's Throwback Thursday again and today we have a recipe from our January/February issue from 2011.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Emma Nelson who contributed several features to the magazine in 2011. This recipe spread included recipes that can be used for edible gifts, such as biscotti, macarons and marshmallows. Emma's recipe for honeycomb is an ideal edible gift as it can be customised with chocolate or used in ice-cream

Get the recipe for Emma's honeycomb below.

Honeycomb

  • Butter, for greasing
  • 300g caster sugar 
  • 150g golden syrup
  • Pinch of cream of tartar
  • 1 teaspoon white wine vinegar
  • 1 1/2 teaspoons bicarbonate of soda

Method: 

  1. Grease a 20cm square tin with butter.
  2. Melt the sugar and golden syrup together in a heavy based pan over a low heat. Increase the heat to medium and simmer for three to four minutes, until the mix is thick and a dark caramel colour. Remove from the heat and immediately whisk in the bicarbonate of soda so that the mixture froths up.
  3. Pour into the tin and leave to set at room temperature for about two to three hours. 
  4. Once set, bash the honeycomb into large shards/splinters.

TIP: Melt 150g chocolate and dip the honeycomb into it. Leave to set on a foiled tray greased with a little oil.

Read more: Ultimate Ham and Cheese Toastie

Read more: Black Pepper Squid