Honeycomb Crazy For Crust Recipes

HOMEMADE HONEYCOMB RECIPE BY TASTY

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!

HONEYCOMB CANDY

Steps:

• In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

HONEYCOMB

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.

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.