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
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 TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
SIMPLE HONEYCOMB
Make and share this Simple Honeycomb recipe from Food.com.
Provided by Nuttie Moo
Categories Candy
Time 25m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 3
Steps:
- Boil sugar and golden syrup for 10 minutes and then add well sifted baking soda and mix.
- Turn mixture into a greased tin and chill.
- Cut when cold.
Nutrition Facts : Calories 16, Sodium 64.3, Carbohydrate 4.2, Sugar 3.1
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 GOODIES
This snack has a sweet peanutty flavor that makes it a satisfying treat for kids of all ages.-Opal Blackmar, Rockford, Illinois
Provided by Taste of Home
Categories Snacks
Time 15m
Yield about 20 cups.
Number Of Ingredients 3
Steps:
- Place cereal in a large bowl; set aside. In a saucepan over low heat, stir candy coating and peanut butter until smooth, about 10 minutes., Pour over cereal and stir until well coated. Immediately spread onto two greased baking sheets. Cool completely. Store in an airtight container.
Nutrition Facts :
HONEYCOMB CANDY
Make and share this Honeycomb Candy recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 30m
Yield 12 pieces
Number Of Ingredients 8
Steps:
- Butter or oil an 8" square platter, set aside.
- Put sugar, vinegar, syrup, and water in a heavy saucepan (cast iron if you have it).
- Be careful that your pot is big enough, because sugar has a tendency to boil over.
- Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved; syrup has melted.
- Bring to a boil, cover boil for 3 minutes, then uncover and boil until temperature reaches 285-degrees F on a candy thermometer.
- Remove from heat stir in the baking soda, mixing well to allow bubbles to subside a little.
- once you add the baking soda the mixture WILL bubble up quite a bit.
- Again, make sure your pot is large enough or it will bubble over the sides.
- The baking soda is what gives it its light airy texture.
- Pour into greased platter, leave until just beginning to set.
- Mark into squares with a lightly oiled knife.
- Leave to set completely.
- Cut or break into pieces.
- Combine chocolate chips, shortening baking chocolate in 2-quart glass micro-proof bowl.
- Microwave on HIGH 2 minutes.
- Using wooden spoon, stir through to melt.
- Dip honeycomb pieces into chocolate, covering completely.
- Let cool on waxed paper.
Nutrition Facts : Calories 329.5, Fat 11.9, SaturatedFat 6.4, Sodium 60.6, Carbohydrate 60.8, Fiber 2.1, Sugar 54.7, Protein 1.5
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