![]() This can be difficult (But possible) to eye, so a sugar thermometer is a very useful piece of equipment for making our honeycomb. Reaching the cracking temperature of our mixture is important. Without it, we just have brittle, or a flat piece or caramel. You can't make it without the bicarbonate of soda.īicarb is what will trap the carbon dioxide in our mixture, creating that airy sponge like look to our honeycomb. Although you can make honeycomb without the honey, or without the liquid glucose. Bicarbonate of sodaīicarbonate of soda is one of the must have ingredients for any honeycomb. We however, will be using honey in our recipe. A Lot of recipes may call for golden syrup or just sugar. It doesn’t necessarily have to have honey in it. It can be confusing with honeycomb because although it's called honeycomb. Honey is going to add some flavour and texture to our honeycomb. ![]() Liquid Glucose or (Glucose Syrup) is a thick, clear syrup that controls the formation of sugar crystals, which is particularly important when making frozen desserts and confectionery. But normal chocolate could push it into a sickly sweet. There's a lot of sugar going into this, we want sweet. However, keep in mind that once you mix that with honeycomb, your chocolate dipped honeycomb will be very sweet! Yes, it will be sweet regardless. With the honeycomb already high in sugar, that low sugar chocolate will mix perfectly. Cooking chocolate has less sugar than regular eating chocolate. Dark chocolate.ĭark chocolate is going to go with your honeycomb perfectly. The granules are small enough to mix with ease. However, caster is always going to be your best bet for making toffee. If you don't have caster sugar, you can use granulated sugar. What you’ll need for your chocolate dipped honeycomb Caster sugar.Ĭaster sugar is important for this recipe. Once it cools, it’ll cool hard and there you have your light and airy honeycomb. With nowhere to escape it will puff up the mixture creating that spongey honeycomb looking texture. The carbon dioxide will be trapped in the thick mixture. Adding bicarbonate of soda to that viscous mixture will form carbon dioxide. Once you’ve heated sugar up to a certain temperature it begins to caramelise and will become hard once cooled. The only two ingredients that seem to stay the same throughout is sugar and bicarbonate of soda. Light and fluffy looking, to crisp and smoky tasting, and everything in between. There's hundreds of recipes for honeycomb. Honeycomb toffee, also known as sponge toffee, cinder toffee or ‘hokey pokey’ depending on which part of the world you’re from, is a light sugary toffee with a sponge like appearance.
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