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Honeycomb Help

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By *aris23 OP   Woman
over a year ago

France, Dept 16

You know the stuff - it's the middle of a Crunchie. I've tried to make it today - burnt the first one batch and had to chisel it off the pan, the second tasted too much of bicarb and has gone in the bin!

Anyone of you cooks had success with this and willing to share their recipe? I don't disappoint my little lad again!!?

Thank you kindly x

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By (user no longer on site)
over a year ago

Yes made some today lol what a coincidence. I will ask OH which recipe he used.

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By (user no longer on site)
over a year ago

[Removed by poster at 16/12/12 16:16:52]

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By (user no longer on site)
over a year ago

I usually buy blocks of them in sweets shop and bash them up into piece at home.

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By *icketysplitsWoman
over a year ago

Way over Yonder, that's where I'm bound

I have given up - I always found I had to make three or four batches to get one that worked. Perhaps try making smaller amounts and watch it like a hawk?

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By *ngel n tedCouple
over a year ago

maidstone

Its all about air, the more you can get in the better

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By *aris23 OP   Woman
over a year ago

France, Dept 16


"I usually buy blocks of them in sweets shop and bash them up into piece at home. "

Good idea and thank you - but I wanted to make it at home with little one. Ah well, we'll do peppermint creams instead...nothing to go wrong there.

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By *atureFem4FunWoman
over a year ago

Las Palmas GC

The secret is.....a very heavy copper bottomed pan, the mix needs to boil at a very high temperature

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By (user no longer on site)
over a year ago

Not sure if this is correct but, I think I read somewhere that you're not supposed to use a non stick pan.

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By (user no longer on site)
over a year ago

Make sure you add some liquid glucose in recipe mix, key is when honeycomb in pan visibly bursts on expansion to immediately and quickly pour into prepared baking tray.

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By *aris23 OP   Woman
over a year ago

France, Dept 16

There are so many recipes on the internet, all with different ingredients and differing quantities of bacarb. I think I give up - thanks for all your advice though x

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By *empting Devil.Woman
over a year ago

Sheffield

Lorraine Pascal recipe:

Gently melt 80g of butter in a pan

Add 100g caster sugar and 80g golden syrup.

When sugar has all dissolved turn up the heat and boil rapidly for five mins till you get golden brown colour.

Add 2 teaspoons of bicarb.

Pour onto oiled surface/tin/marble slab.

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By (user no longer on site)
over a year ago

I believe I should stay away from sugar work.

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