Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, honeycombe. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Honeycombe is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Honeycombe is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook honeycombe using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Honeycombe:
- Get 450 g x caster sugar
- Get 50 g x golden syrup
- Take 15 g x unsalted butter
- Prepare 1 tbsp water
- Take 1 tbsp bicarb of soda
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Instructions to make Honeycombe:
- Before you start making honeycomb make sure you have a large roasting tray of similar sized oven dish lined with baking parchment. Ensure your pan is super clean by boiling some water in it then discard water add the sugar followed closely by the golden syrup, do this over a medium heat
1. Add the butter and water and bring mixture to a simmer
1. Try to minimise stirring as this increases the chance of your caramel crystallising, I tilt the pan left and right but if you do stir try a heat proof spatular. When your syrup is fully combined check the temperature. Your aim is to heat this mixture to 140c 284f = small crack - As the water evaporates the caramel will boil with larger bubbles and once you reach the required temperature add the bicarb
- Once the bicarb is added you MUST BE SO CAREFUL!!! The caramel will increase in size by at least 3 times, you must act quickly to mix it in (I use a whisk) thoroughly as any lumps of bicarb will taste horrible later. When the honeycomb is fully inflated turn it into your pre lined tray and allow to cool to room temperature.
- As the mixture cools it will bubble away, it should only take between 1 and 2 hours to completely cool and then you can break it into suitable sized pieces.
- Keep in an air tight container at room temperature or you can dip in melted chocolate and keep in the fridge. Please do be careful though if you get 140c caramel on your skin it will burn.https://www.youtube.com/watch?v=1q1N5PM4KKQ&t=20s feel free to watch the video on my youtube channel
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