• for the tin groundnut or sunflower oil
  • 200g caster sugar
  • 6 tbsp maple syrup
  • 2 tsp bicarbonate of soda
  • 300ml sweetened condensed milk
  • 2 x 600ml pots double cream
  • 2 tsp vanilla extract


  • STEP 1

    Lightly oil a non-stick baking sheet. Put the sugar and 4 tbsp of the syrup in a frying pan with 3 tbsp water.

  • STEP 2

    Heat gently until the sugar dissolves, swirling the pan to help it along.

  • STEP 3

    Boil the mixture until it turns a deep, golden caramel colour.

  • STEP 4

    Add the bicarbonate of soda.

  • STEP 5

    Stir it in with a whisk – this will make it foam up.

  • STEP 6

    Quickly pour it onto the oiled baking sheet and leave to cool completely.

  • STEP 7

    Break into bite-sized pieces.

  • STEP 8

    Put the condensed milk, cream, the rest of the maple syrup and vanilla into a large bowl. Beat with an electric whisk until softly whipped and just holding a thick ribbon.

  • STEP 9

    Gently fold in most of the of honeycomb then tip into a freezer container. Finish with the rest of the honeycomb, and freeze until needed.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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