HONEYCOMB
Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.
Provided by Sarah Cook
Categories Snack, Treat
Time 20m
Yield Makes a 20cm square chunk
Number Of Ingredients 4
Steps:
- Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan 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 of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium
HONEY BAGELS
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until a smooth, firm dough forms, 8-10 minutes. Cover and let rest for 10 minutes., Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly., In a large saucepan or Dutch oven, bring 8 cups water and remaining honey to a boil. Drop bagels, 1 at a time, into boiling water. Cook bagels for 45 seconds; turn and cook 45 seconds longer. Remove bagels with a slotted spoon; drain and sprinkle with minced onion, sesame seeds and poppy seeds., Place bagels 2 in. apart on baking sheets lined with parchment. Bake at 425° for 12 minutes. Turn and bake until golden brown, about 5 minutes longer.
Nutrition Facts : Calories 265 calories, Fat 5g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 303mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 2g fiber), Protein 7g protein.
HOMEMADE HONEYCOMB RECIPE BY TASTY
Here's what you need: caster sugar, corn syrup, honey, baking soda, chocolate
Provided by Ellie Holland
Categories Desserts
Yield 15 chunks
Number Of Ingredients 5
Steps:
- Cover a baking tray with greaseproof paper. Set aside.
- Mix the sugar, syrup, and honey together in a saucepan.
- Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling.
- Take the thermometer out and quickly whisk in the bicarbonate of soda.
- Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
- Once set, smash up the honeycomb into bite-size pieces.
- Dip into the melted chocolate and chill.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 18 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 17 grams
GOO GONE HOMEMADE
I saw this online and knew I had to keep this recipe safe. In case you're not familiar with Goo Gone, it's an oily liquid that's really helpful in getting rid of sticky residue (like getting a label off a jar) and can also be used for deeper cleaning where an oily grime or film has built up on a surface. It may seem contradictory to clean something sticky with an oil, but one of the basic tenets of chemistry - Like Dissolves Like.
Provided by Phat and Sassy
Categories Very Low Carbs
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine the vegetable oil and the baking soda in a small bowl. It will be a somewhat thin mixture but not as thin as the real Goo Gone.
- Dip the edge of a piece of paper toweling in the mixture and then rub over the sticky stuff you are trying to remove. Keep doing this as needed. It will probably take a couple applications, but it gets to a point where the sticky gunk starts releasing and rolling off.
- Finish up by washing the item in warm soapy water.
- This makes a small batch, but with using a ratio or one part vegetable oil with two parts baking soda, you may make as small or as large of a batch as you need.
Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 2517.1
BEELESS HONEY
And you thought only bees could make honey! This is a recipe used by my husband's grandmother. That was when you could actually purchase clover in a regular grocery store! Use ONLY organic flowers. No sprays whatsoever. Use white clover that is beginning to turn brown to add color to the honey.
Provided by Waxhaw
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 48
Number Of Ingredients 6
Steps:
- Pour water, sugar, and alum into a large saucepan or Dutch oven. Place over high heat and bring to a boil. Reduce heat to medium and boil for 10 minutes. Skim any scum that forms on the top.
- Remove syrup from the heat and stir in flowers. Allow to steep for 10 minutes, then stir, and strain into storage jars.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 41.7 g, Sodium 10.5 mg, Sugar 41.6 g
HOMEMADE HONEY
I have not tried this, but found it a fascinating recipe. If anyone prepares this, do let us know the results!
Provided by Lennie
Categories Vegan
Time 3h20m
Yield 7 eight ounce jars
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water, sugar and alum to a boil and boil for 10 minutes.
- Take off heat.
- Rinse off blossoms in strainer and drain well (be sure not to leave any green parts on blossoms or honey will be wild or grassy tasting).
- Stir in blossoms and steep for 3 hours.
- Remove flowers, strain through cheesecloth if necessary.
- Reheat to a boil, then pour into jars and seal.
HOMEMADE HONEYCOMB
Combine golden syrup, sugar and bicarbonate of soda to make our moreish homemade honeycomb. Simple to make, it's a lovely gift for friends at Christmas time
Provided by Esther Clark
Time 15m
Yield Makes 1 slab
Number Of Ingredients 4
Steps:
- Butter the base and sides of a 20cm non-stick square cake tin. (If your tin isn't non-stick, butter, then line with baking parchment).
- Melt the sugar and golden syrup in a deep saucepan over a low heat, stirring. Don't let it bubble until the sugar has dissolved completely.
- Once melted, turn up the heat and bring to a simmer. Cook until you have an amber-coloured caramel (this won't take long, but if you have a thermometer, it needs to reach 150C, so it doesn't get sticky when stored). As quickly as you can, remove from the heat, add the bicarb and beat with a wooden spoon until it's all absorbed and the mixture is foaming. Immediately scrape into the tin, but be careful, as the mixture will be very hot.
- Leave to cool for 1-1½ hrs until the honeycomb is hard - it will continue bubbling in the tin as it cools. Break into chunks before packaging.
Nutrition Facts : Calories 375 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 92 grams sugar, Protein 0.1 grams protein, Sodium 2.2 milligram of sodium
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