HONEYCOMB TOFFEE RECIPES

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HONEYCOMB RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…



Honeycomb recipe - Recipes and cooking tips - BBC Good F… image

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

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield Makes a 20cm square chunk

Number Of Ingredients 4

butter, for the tin
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda

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, FatContent 0.3 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 23 grams sugar, SodiumContent 0.5 milligram of sodium

HONEYCOMB RECIPE - BBC FOOD



Honeycomb recipe - BBC Food image

Also known as cinder toffee this light, crunchy sweet is a must on bonfire night and a perfect addition to ice cream.

Provided by Lorraine Pascale

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 5

1tbsp vegetable oil, for oiling baking tray
80g/3oz butter
160g/5½oz caster sugar
80g/3oz golden syrup
2 tsp bicarbonate of soda

Steps:

  • Grease a 20cm/8in square baking tin with vegetable oil.
  • Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes.
  • Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set.
  • To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts.

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