Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lightly oil a non-stick baking sheet. Put the sugar and 4 tbsp of the syrup in a frying pan with 3 tbsp water.
Heat gently until the sugar dissolves, swirling the pan to help it along.
Boil the mixture until it turns a deep, golden caramel colour.
Add the bicarbonate of soda.
Stir it in with a whisk – this will make it foam up.
Quickly pour it onto the oiled baking sheet and leave to cool completely.
Break into bite-sized pieces.
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.
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.