HOMEMADE HONEYCOMB RECIPE BY TASTY
Here's what you need: caster sugar, corn syrup, honey, baking soda, chocolate
Provided by Ellie Holland
Categories Desserts
Yield 15 chunks
Number Of Ingredients 5
Steps:
- Cover a baking tray with greaseproof paper. Set aside.
- Mix the sugar, syrup, and honey together in a saucepan.
- Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling.
- Take the thermometer out and quickly whisk in the bicarbonate of soda.
- Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
- Once set, smash up the honeycomb into bite-size pieces.
- Dip into the melted chocolate and chill.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 18 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 17 grams
HONEYCOMB WITH GOLDEN SYRUP
I've been on a bit of a lolly run lately and found this one from way back. Your own version of Crunchie™ - just without the chocolate. This is easy to make and fun when you add the baking soda!
Provided by Nicola
Categories Desserts Candy Recipes Brittle
Time 35m
Yield 10
Number Of Ingredients 3
Steps:
- Grease an 8-inch square cake pan. Fill a bowl with cold water.
- Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
- Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 26.3 g, Sodium 357.5 mg, Sugar 22.2 g
HONEYCOMB
Making your own caramel requires care and attention, but the resulting bubbly, crunchy cinder toffee is worth it.
Provided by Sarah Cook
Categories Snack, Treat
Time 20m
Yield Makes a 20cm square chunk
Number Of Ingredients 4
Steps:
- Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan 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), 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. Scrape into the tin immediately - be careful, the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
Nutrition Facts : Calories 94 calories, Fat 0.3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Sodium 0.5 milligram of sodium
HONEYCOMB TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
HONEYCOMB TOFFEE RECIPE BY TASTY
Here's what you need: sugar, light corn syrup, water, baking soda, dark chocolate, sea salt
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
- Set aside a metal whisk and one Tablespoon of baking soda.
- In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
- Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
- Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
- Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
- Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
- Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 49 grams
SIMPLE HONEYCOMB
Make and share this Simple Honeycomb recipe from Food.com.
Provided by Nuttie Moo
Categories Candy
Time 25m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 3
Steps:
- Boil sugar and golden syrup for 10 minutes and then add well sifted baking soda and mix.
- Turn mixture into a greased tin and chill.
- Cut when cold.
Nutrition Facts : Calories 16, Sodium 64.3, Carbohydrate 4.2, Sugar 3.1
HONEYCOMB CANDY
Steps:
- In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.
EASY HONEYCOMB STICKY BUNS
Love cinnamon and honey with a touch of nuts and graham crackers? These whip together quickly and melt in your mouth almost as fast.
Provided by DuChick
Categories Breads
Time 33m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Grease a round cake pan.
- In a small bowl, combine brown sugar, cinnamon and nutmeg.
- In second small bowl, combine margarine and lemon juice.
- Separate dough into 10 biscuits; cut each into 4 pieces.
- Place biscuit pieces and graham cracker crumbs in bag; shake to coat.
- Arrange coated biscuit pieces evenly in prepared pan. With small wooden spoon handle, poke a deep hole in each biscuit piece.
- Sprinkle brown sugar mixture over biscuits; drizzle with margarine mixture.
- Sprinkle with nuts.
- Bake at 400* for 12-18 minutes or until golden brown.
- Turn onto wire rack; invert onto serving plate.
- Fill holes with honey.
Nutrition Facts : Calories 179.7, Fat 8.1, SaturatedFat 1.5, Sodium 282.6, Carbohydrate 25.2, Fiber 0.5, Sugar 9.6, Protein 2.6
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