Tuesday, 2 April 2013

Tuesdays Kitchen - Honeycomb Crunchies

With too many Easter Eggs about the house I always end up making goodies with them just to use them up - there really is only so many eggs you can actually eat and it's a pity to let them go to waste!

This recipe is taken from The Great British Bake Off Learn to Bake Book. 
My husband bought it for me and I'm making my way through the recipes which are all fabulous and you don't have to be an expert to get through them!

It was very exciting to try something new here, making honeycomb which is pretty amazing partly because I didn't think it would work and partly because it tasted so good!

For this recipe I've substituted the chocolate with two medium sized Easter Eggs.

For the Honeycomb

1 teaspoon bicarbonate of soda
75g caster sugar
2 tablespoons golden syrup

To Assemble

250g dark/milk/mixture chocolate
100g unsalted butter
2 tablespoons golden syrup
150g digestive biscuits


1. Make the honeycomb first.
 Before you start make sure you have an oiled baking tray and bicarbonate of soda ready. 
Put the sugar and golden syrup into a heavy saucepan and warm gently for 10 minutes on a low heat, stirring occasionally.

2. When the sugar is completely melted, turn the heat to medium and once it starts to boil, leave it to bubble until it turns golden brown - do not stir at this point.

3. Turn the heat off and making sure you cover your hand with a cloth, take hold of the pan handle.
Add the bicarbonate of soda quickly whisk for a couple of seconds. 
The mixture will froth quickly
and you need to be very careful here.

4. Pour this mixture into the oiled baking tray and leave it to cool and harden for about 20/30 minutes.

5. Put the chocolate, butter and golden syrup into a heatproof bowl. 
Melt gently and remove from heat when the mixture is smooth, set to one side.

6. Break up the biscuits in a plastic bag using a rolling pin, and then break up the honeycomb in the same way. 
Add both to the chocolate and mix well.

7. Spread the whole of this mixture evenly into a lined square tin, cover with clingfilm and chill for about 2 hours.

This should cut into 16 squares and stored in the fridge will keep for 2 days.

No comments:

Post a Comment