How to make Honeycomb - with ChefGary
ChefGary keeps things simple with just three ingredients
Honeycomb, also known as cinder toffee is a tasty little treat, though unfortunately not calorie free…. As the centre of cruchie bars it is obviously delicious with chocolate and can also make a great topping sprinkled on to your ice cream. We love to use it a top our creme brulee as it provides great texture, caramel flavour, fabulous crunch and eats really well. There are many recipes out there so we have provided a simple version with just three ingredients so we’d love for you to try and re create at home. The brittleness will vary depending on the temperature that you take the sugar to though 150 degrees C is a good temp to take to if you have a suitable thermometer to test. I tend to wing it a little bit but have plenty of experience behind me so usually get it right just from timing and guaging the colour of the sugar. Just be carefull not to take the sugar too far as it will go black and taste too bitter. Equally, if taking off too early you will leave sugar crystals in which won’t give you the best results.
Be really carefull not to get the honeycomb on your hands as it will burn!!
- 300 Grams Caster sugar - 50 grams honey - 1 teaspoon bicarbonate soda -
Method:
Melt the sugar & honey together
Stir gently as necessary though not too often to create an even distribution of heat
When browned throughout & no sugar crystals are left, take off the heat
Add the bi carb & stir in vigorously - the mixture will start to bubble
Pour out onto baking parchment to cool
Place in a zip lock bag & break up - store in the freezer
In our video we have used a simple recipe though if you fancy combining a few more ingredients please do try ChefMike’s great recipe which uses vinegar and golden syrup.
300 gram caster sugar - 200 gram golden syrup
2 tblspn white wine vinegar - 150ml water - 2tspn bicarbonate of soda
Method:
Bring ingredinets up to 150 degrees C - take off the heat
Add 2 teaspn bicarb - stir in vigorously
Pour onto baking parchment to cool
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