Honeycomb
Making your own caramel requires care and attention, but the resulting bubbly crunchy cinder toffee is worth it
Difficulty and servings
Makes a 20cm square chunk
Preparation and cooking times
Prep 5 mins
Cook 10 - 15 mins
plus setting
- Grease a 20cm square tin with the butter. Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long), then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1 hr- 1 hr 30mins the honeycomb will be hard and ready to crumble or snap into chunks.
PER 20g chunk
94 kcalories, protein 0g, carbohydrate 23g, fat 0.3 g, saturated fat 0.2g, fibre 0g, sugar 23g, salt 0.5 g
Recipe from bbcgoodfood.com, October 2012.
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http://www.bbcgoodfood.com/recipes/2685640/
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Ingredients
- butter , for greasing
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
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rating
Difficulty and servings
Makes a 20cm square chunk
Preparation and cooking times
Prep 5 mins
Cook 10 - 15 mins
plus settingIngredients
- butter , for greasing
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
PER 20g chunk
94 kcalories, protein 0g, carbohydrate 23g, fat 0.3 g, saturated fat 0.2g, fibre 0g, sugar 23g, salt 0.5 g
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08 November 2012
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12 November 2012
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28 December 2012
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