Honeycomb

This was more of an experiment than anything else. I had never really played with bicarbonate of soda, only in bread making and cleaning. I had been reading about it’s wild and magical ways and decided to try out some sticky toffee or honeycomb as it’s more commonly known as.

The bicarb reacts with the sugars and puffs up into a burnt orange froth, cooling into a sticky, sweet, sugary treat. You can coat it in chocolate to make your very own crunchie bars, add your favourite fruity flavours for a kick or use it in ice cream.

Here is what you will need:

150g castor sugar

4 tbspn honey/golden syrup

1 tsp bicarbonate of soda

Method:

Grease a baking tray and set aside.

In a wide based saucepan, melt the honey and sugar together over a low heat, stirring continuously to prevent burning.

Once they have caramelised, you can add in the teaspoon of bicarbonate of soda. Keep stirring.

Still stirring. Once the bicarb is sprinkled onto the hot caramel watch as it changes into a burnt orange colour and begins to froth and rise.

The mixture will stop rising and can then be taken off the heat.

Pour the mixture onto the greased baking tray, cover in cling film and set aside to cool.

When it has cooled, place it in the fridge to harden.

Break into bit sized pieces and gobble

c.a. xx

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6 thoughts on “Honeycomb

  1. Pingback: Honeycomb ice-cream | Carolanne's Kitchen

  2. Pingback: Mango and Honeycomb Ice Cream | Carolanne's Kitchen

  3. Pingback: Mango and Honeycomb Ice Cream - Carol-Anne's Kitchen

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