Hello again bakers and welcome to the second part of my September Sugar Special! Want to learn the basics of making caramel and honeycomb to brighten up your bakes? Then this is the series for you!
This week we will be working on honeycomb. Growing up, Crunchie chocolate bars were my absolute favourite. The crunchy but oh-so-sweet mix of honeycomb and chocolate was perfect. I never knew how to make it though, it was always a bubbly sugary mystery to me. Until a few weeks ago, that is, and now I’m going to share my new-found wisdom with you too! Turns out honeycomb is so easy to make, you can have it in minutes. Just think how it could transform your brownies or cupcakes. Keep reading to learn how to make honeycomb AND see a gorgeous recipe suggestion from Kate Doran at The Little Loaf in hew new cookbook Homemade Memories.For the basic honeycomb shown below, I used this recipe.
First, combine golden syrup and caster sugar in a saucepan and cook on a low heat until all the sugar has melted.
Once the sugar is completely dissolved and a good golden colour, add your bicarbonate of soda. This will react and create lots of air bubbles in your mixture, creating the gorgeous texture that gave Crunchie it’s name.
Give it a mix so it’s nice and bubbly and then poor into a greased tin to cool and set. Once cooled, break up and add to any bakes or drizzle in chocolate and enjoy! Remember: it might not look it, but melted sugar is burning hot and still will be even after it’s been taken off the heat, so keep the cooling tin well out of the way and take care when cooking and when pouring from saucepan to tin.
Kate Doran at The Little Loaf has a fabulous recipe in her new book, Homemade Memories, for a honeycomb and chocolate bourbon biscuit cake. Doesn’t it look amazing and so delicious? It’s the perfect recipe to help you add honeycomb to your baking.
That’s all from me until Tuesday when it’s my 21st birthday!! Which means a very special cake is coming your way…
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