Honeycomb

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Honeycomb can be enjoyed as is or en-robed or dipped in melted chocolate of your choice. It also works well as decoration on a cake or in cookies.

With honeycomb you have to move pretty quickly towards the end to ensure you get all your mixture onto parchment paper, but it super fun to try if you haven’t before.

For this recipe you’ll need a cookie sheet or a baking tray lined with parchment paper and then lightly oiled or sprayed with non-stick spray. I discovered a reusable sheet a few years ago that can be used for candies, cookies or chocolate. A sugar thermometer or digital is also needed and whisk and silicone spatula.

This recipe makes about 20 -30 pieces, depending how small or big break it.

Ingredients:

150g caster sugar

150g light demerara sugar

75g golden syrup

75g honey

1 teaspoon white wine vinegar

Pinch of salt

1 tablespoon Horlicks or any malted milk powder

2 teaspoons bicarbonate of soda

Instructions:

  1. Line and grease your baking tray or cookie sheet.
  2. Using a medium sized heavy-based pot. Place the sugars, syrup, honey, vinegar and salt into your pot. Melt on a low heat until all the sugar has melted. Stir every so often.
  3. Then bring your sugar mixture to a fast boil, temperature should reach between 120 – 129°C/ 248 – 264.2°F.
  4. Then add the Horlicks or malted milk powder and whisk quickly and bring to boil again to temperature of 120 – 129°C/ 248 – 264.2°F.
  5. Remove the pot from the heat and add the bicarbonate of soda.  Mixing very quickly until well incorporated. (Just note: the mixture will bubble up rapidly, so don’t worry it is normal). Then pour your honeycomb mixture as fast as you can unto your baking tray, using a silicone spatula to scrape out every bit and then leave to set for a few hours. (Note: don’t spread the mixture around with your spatula, as air and bubbles will dissappear.)
  6. When it has completely set you can break the honeycomb into smaller pieces and then dip or en-robe in melted chocolate or enjoy on its own.

If you have any questions or comments relating this recipe or other recipes, please feel free to ask away.

Have a lovely day and week!

Bianca x

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