![]() ![]() In the next coming weeks I’ll begin menu testing with all the different dessert ideas I’ve got (which is my FAVORITE THING EVER) and I’ll keep you all posted with the news! Not a bad way to kick off the year, huh? In other news, the restaurant group I work for is planning to open up a new restaurant in the next few months! Yes, again! This one will be in Downtown Denver, with a Mediterranean inspired menu. But then I woke up this morning and there’s a thin layer of ice on every surface outside (insert rolling eyes emoji right here). Don’t get me wrong, I’m still much more of a summer girl- but it’s been sunny and in the 50’s for the last few week and I’d much rather have that then freezing temps (sorry snow lovers!). Once you’ve perfected your delicious honeycomb, try transforming it into these dishes:Ĭan’t get enough of the sweet flavour of honeycomb? Well, don’t miss out on trying these wonderful recipes as well.I was thinking just yesterday that this mid January Denver weather could not be better. Dip the chunks of cooled honeycomb into the melted chocolate, then allow them to set on baking paper lined trays. ![]() Once almost completely melted, remove the bowl from the heat and stir to completely melt. If you’d like to make the chocolate dipped honeycomb from your childhood, try melting 100 g of your choice of chocolate in a heat-proof bowl set over a pan of simmer water (ensuring the base of the bowl doesn’t come in contact with the water). Simple replace the honey with extra golden syrup. Can I make it without honey?īelieve it or not, you can easily make honeycomb without honey. If giving it as a gift, try storing it in an airtight jar. It’s absolutely vital that you store your honeycomb in an airtight container, otherwise it will turn soft and sticky. Very cheap to buy, this nifty device is a great addition to any kitchen. While it’s possible to guess the right stage to take the sugar off the heat, a sugar thermometer will make the job so much easier. To make perfect honeycomb without any guesswork, try using a sugar thermometer. To avoid this we recommend always using a sugar thermometer and make sure you get it to 150☌ before removing it from the heat. The most common mistake that leads to chewy honeycomb is taking the syrup off the heat too soon in fear of burning it. Allow the honeycomb to cool completely in the tin, then break it into large chunks and store in an airtight container.Quickly transfer the honeycomb mix into the prepared tin. ![]() Stir the mix well, taking care not to burn yourself as it puffs up. Take the pan off the heat, and sprinkle over the bicarbonate of soda.Don’t be tempted to quickly increase the temperature, as you risk burning the mix. Add your sugar thermometer to the pan and allow the temperature to slowly rise to 150☌. Put the pan over a low heat and, using a wooden spoon, stir until all the sugar has dissolved.Mix the caster sugar, honey and golden syrup together in a heavy bottomed pan large enough to accommodate the mix when it starts to bubble and rise up. Line a 4 cm deep lamington tray with baking paper and set aside.Also called cinder toffee or sponge toffee, this is one of the easiest confectionaries you can make in your kitchen. This light-as-air confectionary is made by cooking honey, sugar and golden syrup until it reaches the ‘crack’ stage, then adding enough bicarbonate of soda to ensure it puffs up perfectly. ![]()
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