Honeycomb
This crunchy, sugary snack is a versatile accompaniment to a variety of desserts (or just devour whole slabs of the stuff!). Requiring only 4 ingredients, a couple of utensils and minimal skill, it's perfect to try at home.
It's also vegetarian and vegan friendly (if you don't use honey).
Ingredients:
- 165g caster sugar
- 25g honey
- 60g liquid glucose
- 30g water
- 7g bicarbonate of soda
Method:
- Mix the water, sugar and glucose together until disolved.
- Add the honey and bring to the boil.
- Once the sugar mixture is a light golden colour, take off the hob and whisk in the bicarbonate of soda.
- Tip out onto greaseproof paper and allow to cool.
Be careful when first handling the honeycomb as the sugar will be extremely hot!
Break off pieces as you need it and store in a air tight container until you want more.
Be warned, it's moorish.
Chefs tip: Dip in melted chocolate for a home-made crunchie.
Honeycomb by any other name...
Honeycomb, as we british traditionally call it, is sometimes also called 'cinder toffee' in the UK and it's known as 'sponge toffee' in Canada or even as 'hokey pokey' by some.
The most famous example of honeycomb we're familiar with is the Crunchie, created by Cadbury in 1929, but chefs worldwide use honeycomb in their recipes too.
From the sweet crunch of a honeycomb crumb added to a sundae or tart, to a heavenly slab of honeycomb coated in chocolate.
Gert's graceful creations can be found on many of our unique restaurant menus. Visit a restaurant close to you today.
