MONIN Premium Honeycomb Syrup 1L for Cocktails and Mocktails. Vegetarian, Allergen-Free, 100% Natural Flavours and Colourings

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Add bicarbonate of soda and stir rapidly for a few sec, which will make mixture instantly froth up. Golden syrup– Golden syrup adds authentic flavor to crunchie bars or hokey pokey. But you can also use honey or corn syrup. I prefer to coat my honeycomb with dark chocolate. Anything between 60 – 70% cocoa content is my favorite option to balance the sweetness of the toffee. But you can choose any chocolate you prefer.

Since honeycomb is so sensitive to moisture it’s hard to buy it ‘naked’ in most stores. Specialty candy stores might sell freshly made honeycomb since they will have sold it before it has time to get soggy. However, supermarkets and other larger outlets typically don’t sell it, it simply isn’t stable for long enough. Pure sugar syrup made with no artificial additives and natural flavourings. Alcohol-free, suitable for vegan and vegetarian diets. 1 litre PET bottle. Sugar will caramelize when it’s heated to high enough temperatures. During this process, the sugar turns brown and a lot of caramely flavors get formed. When cooking your syrup you might see the sugar solution starting to turn a light brown, however, it will tend to stay quite pale in color. This is ok. More color will be formed in the next step. My honeycomb doesn’t contain butter, which doesn’t mean you can’t add any, but that’s probably the one most likely to split from the rest. Your bottom half does sounds like it’s more of a brittle than a honeycomb, which could be due to too much fat, even though you’re using very little. Did you fully melt the butter and stir it in before adding the baking soda? Hope that gives you some ideas for how to improve your recipe! Let me know if you need more help :-).Save the honeycomb pieces that get crushed as you break up the candy or are too small. I like saving them to sprinkle on top of ice cream, milkshakes, coffee, hot chocolate, and more! You can also sprinkle them over the frosting on cakes or cupcakes. Make sure you have everything ready to go, especially the baking soda. Once the mixture hits 305°F, you need to move fast and add the baking soda, or your honeycomb mixture will burn as the temperature increases. Turn up heat and boil rapidly, without stirring. Keep boiling until mixture turns a dark golden colour, this will take about 5min.

Only during cooling will you be able to see if you prepared the sugar syrup properly. Does the honeycomb not turn solid but remain soft? Chances are you’ve not cooked it for long enough or used the wrong type of sugars (more on that later). Mould to pour it intoTip honeycomb into a deep-sided, oiled 20.5cm (8in) square cake tin. Gently tip tin to help honeycomb fill sides and leave until cooled and set. This honeycomb toffee is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’d be surprised at how much of it you could easily put away! Honeycomb makes a fabulous garnish for cakes, cupcakes and pies. Break the candy into large pieces for a more dramatic presentation. However, you can’t make honeycomb with just sucrose (as we tried below)! Sucrose is very prone to crystallization when you’ve concentrated it as much as you do for making honeycomb. As such, you need to add something to prevent the sugar from crystallizing. If you don’t, the sucrose will simply start to crystallize once you start stirring in the baking soda. It won’t be able to hold onto the air and become a crumbly white mess. Notice the white flat sample on the bottom left? That’s been made with just sucrose. It started to crystallize as soon as we mixed in the baking soda, and barely held on to any air. It was the most flat of all honeycombs for sure.

Honeycomb toffee can be made without a sugar thermometer, but it won’t be foolproof - simply cook the mixture until you can see it turning a deep golden colour - this should ensure it’s been cooked sufficiently. Honeycomb toffee can be made using clear honey instead of golden syrup - it gives it a slightly more complex flavour. The temperature of the sugar solution and the concentration of sugar in that solution are very closely correlated. As such, once a sugar solution has reached a certain temperature, you will know it will have achieved a set concentration (it’s why you need a thermometer). Just how high the concentration of sugar is in your sugar solution will impact how that sugar behaves once it’s cooled down again! We discuss this in far greater detail in a post focused on those ‘ sugar cooking stages‘. Aiming for a glassy structureThis recipe is a miracle of science: Add a little baking soda to a dark, maple caramel and soon you have this impossibly crunchy, airy candy. I sprinkle the candy with sea salt to cut the sweetness. — Merrill Stubbs Test Kitchen Notes Once the candy reaches 300 degrees F and is a deep golden caramel color remove from the heat. Immediately and carefully stir in the baking soda.

Keeping honeycomb crunchy requires very much the same science as cooking the sugar syrup does: keep out the moisture. Additional moisture is detrimental. As such, you should always store honeycomb in an air tight container to protect it from humidity in the air. Humid climates Making honeycomb requires only three ingredients: sugar, sugar syrup (e.g. corn syrup) and baking soda (more on those later). You bring the sugars to the boil and once you reach the desired temperature (which is well above the boiling point of water!) you add baking soda. This baking soda fizzes and expands the sugary liquid into an airy mass. Simply leave it to cool and it will set into a hard, crunchy but light texture. Similar to the “boiling-point elevation” adding sugar to water can also decrease the freezing point, this is called “ freezing point depression” and is used to make smooth and soft ice cream! If you’ve thought about making homemade candy but were afraid the recipe might be too complicated, or hard to get just right, start with this honeycomb brittle by Martha Stewart.To help prevent the sucrose from crystallizing, you can add a sugar syrup. That sugar syrup will contain other sugars aside from sucrose which help to prevent it from crystallizing. There are a lot of options here that can work, each will make a honeycomb with a slightly different flavor profile. Glucose syrup / Corn syrup Once the sugar has dissolved completely, turn the heat up and don’t stir the mixture. This will prevent it from crystallizing too. If any parts of the mixture are browning unevenly, you can swirl the pan to gently mix them in. Chewy honeycomb happens when the mixture hasn’t been cooked for long enough. This is most common when you don’t use a sugar thermometer. If you don’t heat the mixture to 149°C the sugar won’t achieve the brittleness required for that crumbly, crunchy texture.