Can anyone give me the recipe for honeycomb toffee?!
Answers: I mean like in Crunchy Bars, Violet Crumble etc.
Title: Honeycomb Toffee
Categories: Candy
Yield: 1 Servings
1 c Sugar
4 T Golden syrup
3 t Bicarb of soda
Mix the sugar and golden syrup in a large saucepan, simmer on low heat
for 7 minutes.
Remove from heat and quickly add soda and mix it in. This will foam
up.
Quickly pour into a greased 8″ square pan.
Leave to set.
Golden syrup is much more tasty than glucose and that is what gives it
the nice golden color
Honeycomb Toffee
1 c Sugar
3 ts Bicarb of soda
4 tb Golden syrup
Insructions for Honeycomb Toffee
Mix the sugar and golden syrup in a large saucepan, simmer on low heat for 7 minutes. Remove from heat and quickly add soda and mix it in. This will foam up. Quickly pour into a greased 8" square pan. Leave to set.
Honeycomb cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky, soggy mess. To prevent this, it should be stored in baggies within airtight containers. Dipping the candies in chocolate helps, and the chocolate-dipped candies will last several days, although it is best eaten soon after it is made.
You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11x17 pan, the honeycomb will be approximately ?” thick, while a 13x9 pan yields a ?” candy and an 8x8 pan produces an even thicker honeycomb.
INGREDIENTS:
1/4 cup honey
1/2 cup light corn syrup
2 cups granulated sugar
1 generous tbsp baking soda
1/4 cup water
12 ounces dark chocolate
2 tbsp shortening
PREPARATION:
1. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup, honey, and ? cup water in a large saucepan
You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
3. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees.
4. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, and be careful—it will foam up a great deal!
5. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
6. Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:
7. Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.
8. Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet. Repeat with remaining honeycomb and refrigerate until chocolate is set. Best enjoyed within 24 hours.