Honeycomb

1 1/2 cups sugar
1/3 cup golden syrup
1/3 cup honey
1/3 cup water
2 tsp carb soda

Combine all ingredients except soda. Stir constantly over low heat until sugar dissolves. Increase heat. Boil until candy thermometer is exactly 140C. Reduce heat as low as possible and keep temp at 140C for exactly 15mins. (It is important not to let temp increase or decrease. If temp rises, remove pan from heat occasionally to reduce.) After the 15mins, remove pan from heat, take out thermometer. Allow bubbles to subside. Using a wooden spoon, quickly beat in finely sifted soda. Pour immediately into well-greased deep 7 1/2" cake tin. Spread quickly and evenly. When cold, remove from tin and break into pieces.