Grease an 18cm x 28cm (7x11 inch) rectangular slice pan. Line the base and sides with baking paper, extending the paper 2cm – 1 inch above the edges of the pan.

Place the sugar, honey, golden syrup and cold water in a medium saucepan over medium-low heat. Cook, stirring, for 5 minutes or until the sugar has dissolved (do not boil).

Increase the heat to medium and bring to the boil. Boil, without stirring, until the temperature reaches the hard crack stage on a candy thermometer (146°C to 150°C – 300°F to 310°F). Remove from the heat. Stand for 1 minute to allow the bubbles to subside.

Working quickly and carefully, sift the bicarbonate of soda over the mixture and stir to combine.

Pour the mixture evenly into the prepared pan, spreading quickly with a spatula to level it (the mixture will begin to set quickly).

Set aside for 3 hours or until firm.

Turn out the honeycomb onto a board and cut into pieces. Serve.