It's approaching that time of year when your thoughts turn to making confections - be it for Halloween or Christmas or just to satisfy those sweet cravings.
One of the simplest yet most fascinating is Honeycomb.
It's highly aerated appearance is courtesy of the rather explosive reaction of bi-carb as it hits the molten sugars. The first time you make honeycomb it comes as quite a surprise - not in the reaction but in how great the reaction. The recipes will always warn you of the rise they just don't emphasise how much.
So I'm making sure from the start that you all realise that this stuff will bulk up - that the tray in which you set it needs to be high sided and large enough to ensure that it doesn't go bubbling out over the edges.
(from Australian Womens Weekly)
1½ cups caster sugar
1/3 cup liquid glucose
2 tablespoons honey
¼ cup water
2 teaspoons bicarbonate of soda, sifted
In a high-sided large saucepan add the sugar, glucose, honey and water and stir over a gently heat until sugar has dissolved.
Continue to cook until the mixture turns a golden brown colour - this should take about 15 minutes.
While the sugars are cooking prepare your tray.
I line my tray (20x30cm or 8x12 inch and a good 2-3 inches in depth) with double thickness aluminium foil and extend it generously over the tray edges. Put this tray on a larger cookie sheet as a protection measure to catch any over-runs should the tray not be high enough.
Make sure the bi-carb is well sifted and when the sugar is ready, place this into the saucepan. Stir quickly to combine, you'll immediately notice the mixture become a lot lightly in colour and start to rise - it's texture will change to something resembling spun sugar. Keep stirring and when the mixture is approaching the top of the saucepan begin pouring it out onto the tray - the reaction will continue in the tray where it will keep rising. There's no need to smooth the mix out - it's best that you just leave it.
Let it set in the pan for about an hour - it will drop down somewhat as it cools.
Once cooled you can cut it into rough shapes and eat as it is.
Or if you like you can dunk the pieces into chocolate - a bit reminiscent of a crunchie or violet crumble bar.
Tagged with Sweet Food