Hi everyone 🙂 I know this entry is a little soon after my last one, but I’m graduating from uni this Thursday (exciting!!!) so I thought I would write up my next post now, before I get too distracted and emotional with going back to Lancaster for the last time!
One of my all time favourite chocolate bars is the Cadbury Crunchie bar (perfect crumbled over a bowl of vanilla ice cream) and, after having a Raspberry and Rhubarb Arctic Roll with some delicious honeycomb on the side (at The Wollaton Pub in Nottingham –gorgeous food!) a few weeks ago, I thought it was finally about time for me to try it out at home myself.
Okay so I’m not going to lie, I was pretty scared at the prospect of making it for the first time, I don’t know if any of you watch Masterchef here in England, but in the series just gone, the eventual winner Natalie made some and the cameramen managed to capture it in its lava stage, when it was continuously bubbling over the dish it was supposed to set in, and I had visions in my head of having to deal with a non-stop foaming hot sugar mix in my kitchen. Fortunately, this wasn’t the case and my reading up of several honeycomb recipes ensured my first attempt went quite well!
I learnt that I just need to stir in the bicarbonate of soda a little more next time I make a batch, and that in this crazy-hot weather, honeycomb does NOT last very long before melting into a big mass. Definitely make this the day you want to use it, and store any left overs in an airtight container for up to 2 days (otherwise it becomes very sticky and hard to store/serve/eat).
Ingredients (Makes a small batch, fills 12cm square/6cm deep tin)
100g Caster Sugar
4 Tbsp Golden Syrup
1 ½ Tsp Bicarbonate of Soda
Add the caster sugar and golden syrup to a heavy-bottomed sauce pan and stir together until the sugar is evenly mixed into the syrup (get all your stirring done now – once the mixture goes on the heat it has to be left untouched until the bicarb is added).
Then place the pan onto a low heat and DO NOT STIR, just watch the sugar melt into the syrup and take in the gorgeous sugary scents. When the mixture turns a dark golden brown and starts to bubble (this should take about 5 minutes), take the mixture off the heat and immediately whisk the bicarbonate of soda into the mix.
Work as quickly as you can, and as soon as the bicarbonate of soda is fully incorporated into the sugary mixture (it will start to foam up and expand but don’t be alarmed), pour it into your pre-prepared dish.
Put the dish in to the fridge and leave it until is has set (it is best to wait for 2-3 hours until it is completely set). After this time, remove your honeycomb from the fridge and bash it until it breaks into little chunks of gorgeousness, ready to be used as cake decorations, cheesecake fillers, chocolate fondue dippers or just to be enjoyed on their own!