These few days between Christmas and the New Year are, for some people, the chance to have a few days off work and do the sort of things they don’t usually have time for. One of the fun things I have always wanted to do, is to make fantastic crunchy, sweet Honeycomb, better known as Cinder Toffee. Guess what, I managed to find a Honeycomb Recipe recently from BBC Good Food. Somehow, in my mind, I had always believed that to make this golden, sugary concoction would be very difficult. But believe me, it was so easy – only 3 ingredients. It can be broken up into tiny pieces, and scattered though home-made Ice Cream or Cream, sprinkled liberally to give a sweet, crunchy topping to desserts to take them to the next level, or just eaten in chunks when no-one is looking.
- Butter, for greasing (or non stick baking paper)
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
- Grease a 20cm square tin with the butter (or, as I did, put a double sheet of non-stick baking paper on an oven tray).
- Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long - don't take your eyes off it.
- Then, as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Be very careful it doesn't spit out and burn you.
- Scrape into the tin (or onto the baking paper in oven tray) immediately but be careful with the very hot mixture.
- The mixture will continue bubbling - simply leave it and in about 1 hour - 1 hour 30 mins the honeycomb will be hard and ready to crumble into little crumbs or to snap into chunks. I used a wooden rolling pin to smash it up - be careful, it jumps everywhere.
- You can keep the Honeycomb for a few days in an air-tight jar or tub.
So this Honeycomb Recipe is quite easy to make, providing you be careful it doesn’t spit hot bubbles onto you! But it is a fun dish to cook with sensible children, and you can unleash your creative spirit to liven up even the most ordinary dessert to new levels of crunchy delight. And, if you’re like me, and you save some in a jar or tub, every so often you can take a pinch and have a secret nibble, when no-one is looking. Aah, the joys of being a chef!