Special equipment: a candy thermometer
Butter an 18- by 12-inch baking sheet, line it with parchment paper and set aside.
In a large (about 8-quart) pot, heat the sugar, honey, syrup and 1/4 cup water over high heat until a candy thermometer registers 300 degrees F, approximately 10 minutes. The moment the mixture hits 300 degrees, turn off the heat and, while wearing an oven mitt, whisk in the baking soda vigorously and quickly to fully incorporate.
Let the mixture rise for a few seconds. Once the mixture has finished rising and starts to slow and pop, pour the honeycomb onto you baking sheet and let rest until cooled; this should take at least 30 minutes.
The honeycomb candy will begin dissolve unless it is kept in the freezer.
Golden syrup adds a great deal more flavor than corn syrup, but can be a bit tricky to find and a bit more expensive. If you can't find golden syrup, corn syrup will work in this recipe as well. The longer you whisk, the less the honeycomb will eventually grow because you're beating out the air.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ample Hill Creamery, 2012