It has been such a busy start to the year for me with Awards Season, Christmas, New Years and a new, sick puppy, that I haven’t had the time to stop, relax and see the world with childlike wonder like my dear friend Honey Boo Boo.
Or to congratulate her on slaying Dancing with the Stars Junior, Adam Rippon – who I must catch soon – be damned.
While I became Honey Boo Boo’s pageant mentor after she transitioned away from Toddlers & Tiaras, you could say this little spitfire was actually mentoring me all along.
It was such a treat to take some time out and gossip about DWTSJ and plot her next steps. I mean, Mama June could make a move to another Georgia reality TV show and join Kandi and the RHOA girls before Honey Boo Boo leads a Real Housechildren spin-off featuring Phaedra’s son Aiden, Kyla and Mo’s Portia, Ace Wells Tucker himself and Lisa and Ken’s non-Pandora child Max, all mentored by break-dancing champion Noel from RHONY.
I just decided said spin-off would be dance based to capitalise on Honey Boo Boo’s dance success.
In any event, she told me she was keen on the show – I guess I should call Andy who, fun fact, named his son after me – or maybe she just wanted to get her hands on the sweet, sweet Honey Boo Boocomb.
Honeycomb is the first and only thing that made me pay attention in science class. Do I know why we were whipping it up on a bunsen burner? No. Do I know how to make a perfectly aerated, melt-in-your-mouth honeycomb? Yes.
Thanks NSW Education – enjoy!
Honey Boo Boocomb
1 ½ cups caster sugar
½ cup honey
⅓ cup water
2 tbsp golden syrup
2 tsp bicarbonate soda
Place everything but the bicarb – which I feel like was the reason we did this in science rather than home ec – in a large saucepan, and cook over low heat for ten minutes, or until the sugar is dissolved. Crank the temperature and bring to the boil and simmer without stirring for a further five minutes, or until it reaches 154C on a candy thermometer. Remove from the heat and allow to go still.
Working quickly, stir through the bicarb with a wooden spoon until it is foamy and puffed. Pour onto a lined baking sheet and leave to cool completely.
Snap and devour immediately, or throw it in some Violet Crumblchki.
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