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
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
HONEYCOMB
Provided by Annie Rigg
Categories Candy Dessert Kid-Friendly Halloween Shower Edible Gift Party Potluck Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 20 pieces
Number Of Ingredients 6
Steps:
- Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.
- Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.
- As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.
- Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate. Let harden before packaging.
HONEYCOMB STIX
This is one of those "I-Can't-Believe-It" Recipes. No one EVER knows how they are made. They really are good and everyone likes them. The recipe makes a zillion and freeze beautifully.
Provided by Juanita
Categories Cookies
Yield 108
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F (100 degrees C).
- Trim crusts from bread. Cut bread slices into 1/2 inch wide sticks. Bake the bread sticks in the oven for 2 hours. Remove from pan to cool.
- Melt peanut butter and oil together until melted. Drizzle in honey, stirring until well blended.
- Dip each baked stick in the peanut butter mixture. Roll each stick in the cornflake crumbs. Place the coated breadsticks on wax paper to set. Layer the sticks on top of each other in a container, separating the layers with wax paper. Freeze the cookies. Serve them direct from the freezer.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 7.9 g, Fat 4.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 78 mg, Sugar 2 g
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