Honeycomb Candy

1. Grease an 8-inch square metal pan or cover the pan in foil and grease the foil.

2. Combine the water, golden syrup or honey and sugar in a medium-sized pot. Cook over medium heat until the sugar dissolves and the mixture becomes amber-colored. You can turn up the heat slightly once the sugar dissolves, but do not touch or stir the mixture!!!

3. Once the mixture is caramelized, take it off the heat and stir in the baking soda. Try to get the baking soda well incorporated without mixing too much, which bursts the air bubbles that make the honeycomb.

4. Immediately pour the mixture into the baking dish. Leave it alone in a cool place for hours, preferably overnight, until it is hard. Once it is fully cool, pry it out of the baking dish and break into pieces.

Salted Honey Caramel Sauce:

1. Melt the butter and honey together in a small saucepan over medium heat. Stir until combined. Increase the heat slightly, and allow to simmer gently for 10 minutes or until slightly thickened and darkened in color.

2. Add the cream, whisk to combine, and allow to just come to a boil, then remove saucepan from the heat. Stir in the salt, and let stand for 5-10 minutes for the sauce to cool slightly.

3. Use in whatever recipe you like, or allow to cool to room temperature, and store in a tightly covered jar in the fridge for up to five days.

Salted Caramel Ice Cream

1. Beat the sugar and egg yolks together until they are a thick, pale yellow mixture. Separately, slowly bring the milk to a low simmer. Add the hot milk to the sugar and egg mixture in a slow stream, whisking as you add. This process is called tempering and prevents the eggs from scrambling, which would happen if you added the hot milk all at once.

2. Pour the mixture back into the pot you used to heat the milk. Place the pot back over a low flame on the stovetop and heat to 160 degrees F., whisking constantly. Once the mixture is smooth and coats the back of a spoon, take it off the heat, transfer it to a small bowl and cover the top with plastic wrap, pressing the wrap against the top of the custard to prevent a skin from forming. Refrigerate (for several hours) until cool.

3. Whip the heavy cream until soft peaks form. Fold the cream into the custard in a few batches, then churn in an ice cream maker according to the manufacturer's instructions.

4. Add 1 heaping tablespoon salted caramel sauce and the honeycomb candy once the ice cream is semi-solid, about 15 minutes into the churning process.

5. Once the honeycomb and salted caramel sauce are in and the ice cream is fully churned (to a soft serve consistency), transfer it to a freezer-proof container and freeze until solid.

6. Serve with a drizzle of salted caramel sauce and a sprinkle of sea salt (optional)

Store in an airtight, freezer-safe container for up to two weeks. Let it sit at room temperature for a few minutes before scooping for the perfect texture.