Honeycomb... a delicious addition to milk chocolate or wonderful crumbled on top of vanilla ice cream in the summer. This makes for a great hostess gift wrapped in a small tin with a ribbon or adds a lovely crunch to chocolate if you're looking for something fun to add to your bars or truffles. This recipe is super simple, you just have to watch for color turning or else you will have a gross mess. I especially love that the ingredients are easy to find and very inexpensive.
I used this recipe for my Milk and Honey bars.
What you need:
Medium sized pan
Whisk
Parchment Paper or a Silpat Mat (get one of these if you don't have one!!)
Scale
Ingredients:
4 tbsp. Light Corn syrup or Golden Syrup
1 1/2 tsp Baking Soda or Bicarbonate Soda
100 g Superfine sugar or Caster Sugar
(If you don't have this, use regular granulated and pulse in the blender a few times to make it fine)
- Measure out 100 grams of sugar
- Put the sugar and syrup into a saucepan and stir together to mix but DO NOT stir when over the heat source.
- Once stirred, place the pan over the heat source (medium high) adjust if you feel it's too hot or too low. It will start to bubble- Remember... DON'T stir! Then it will turn to gooey slime and then it will start to bubble like crazy.
- This mass will start to darken, to about the color of maple syrup or what you would think a honey color to look like. This will take 3 minutes or so but pay more attention to the color and what's going on in the pan, that's what's important.
- This mass will start to darken, to about the color of maple syrup or what you would think a honey color to look like. This will take 3 minutes or so but pay more attention to the color and what's going on in the pan, that's what's important.
- Now... the fun part. If you have kiddos, go get them, they'll love this! Take the maple syrup colored sugar mix off the heat and add in your baking soda. It will explode into a growing bubbling mass.
- Once incorporated, pour onto a silpat mat or parchment paper. It looks a bit like an alien mass but once hardened it tastes like sugary, crunchy goodness!
- Once cooled and hardened, break it up in to large lumps to dip in chocolate or small chunks to sprinkle on ice cream and desserts.
And here you go with photos.....
Measure out 100 grams of sugar
Put the sugar and syrup into a saucepan and stir together to mix but DO NOT stir when over the heat source.
This mass will start to darken, to about the color of maple syrup or
what you would think a honey color to look like. This will
take 3 minutes or so but pay more attention to the color and what's
going on in the pan, that's what's important.
Now... the fun part. If you have kiddos, go get them, they'll love this! Take the maple syrup colored sugar mix off the heat and add in your baking soda. It will explode into a growing bubbling mass.
Once incorporated, pour onto a silpat mat or parchment paper. It looks a bit like an alien mass but once hardened it tastes like sugary, crunchy goodness!
Once cooled and hardened, break it up in to large lumps to dip in chocolate or small chunks to sprinkle on ice cream and desserts.
Store in an airtight container.
