Toffee Honeycomb Recipe by Tjaart Walraven 400g caster sugar 100ml runny honey 100ml water 1 ½ tsp bicarbonate of soda 2 Tbs liquid glucose 1Tbs oil 200g 70% dark chocolate (optional) Place the sugar, honey and glucose in a saucepan with the water on a medium to high heat Using a sugar thermometer, bring to a boil of 160°C – or to a light caramel visually Grease a large baking tray with the oil, while the sugar is boiling Once at a light caramel, remove off the heat, quickly add the bicarb and whisk in vigorously – The quicker the better the end result Pour the mixture onto the baking tray and leave to cool Once cold, break up and use in your choice of dessert Dunk pieces of honeycomb into melted chocolate and leave to set
Posted on: Wed, 21 Aug 2013 09:39:25 +0000
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