lobiadd.blogg.se - Honeycomb toffee

#HONEYCOMB TOFFEE FULL#

Immediately sprinkle the baking soda over the caramel. Honeycomb Toffee: Dark Chocolate, Glucose, Honey, Baking Soda, Cocoa Nibs, Sea Salt. It is then in the so-called hard sugar phase.

#HONEYCOMB TOFFEE FULL#

Try dipping the pieces of honeycomb in melted chocolate - they will keep for longer, about 1 month.Īfterwards, clean the pan straight away - pour in boiling water to help dissolve the sugar and make it easier to clean.įor the full step-by-step, see our honeycomb recipe. Honeycomb Toffee Also known as cinder toffee, yellowman in Ireland or sponge toffee in America, this is a frivolous, bubbly, old-fashioned toffee that is as much fun to make as it is to eat. Place the sugar and honey in a pan and heat to 300 ☏ (150 ☌).Store in a sealed container somewhere cool and dry – not the fridge.Leave to cool and harden for at least an hour.Add the bicarbonate of soda and mix well before pouring into the tin.Be careful as sugar gets very hot and can cause nasty burns.

Work quickly once the caramel has reached the right colour as it will continue to cook and may darken and burn. Process toffee pieces in a food processor until very finely ground, about 30 seconds.

Once the sugar has dissolved, turn up the heat and bubble the mixture until you have a deep amber colour.

You can stir the mixture, the golden syrup will prevent the sugar from crystalising.

Melt the sugar and golden syrup in a saucepan over a low heat until the sugar has dissolved.

This will stop it from sticking to the spoon.

Use an oiled spoon to measure out your golden syrup.

Have the bicarbonate of soda and a baking parchment-lined tray ready on the side.

Use a deep saucepan as the honeycomb will triple in size when the bicarb is added.