When bub­bling hot sugar comes in con­tact with bi­carb, a won­der­ful, mes­meris­ing re­ac­tion oc­curs. The re­sult is truly de­li­cious.

Better Homes and Gardens (Australia) - - Dessert Delights -

Luxe lay­ers of golden crunch. You know you want me!

Prepa­ra­tion time 10 mins Cook­ing time 15 mins Serves 10-12

1 cup caster sugar

2 Tbsp honey

2 Tbsp golden syrup 2 Tbsp wa­ter

2 tsp bi­car­bon­ate of soda

STEP 1 Line a large oven tray with bak­ing pa­per.

STEP 2 Com­bine sugar, honey, golden syrup and wa­ter in a medium saucepan over medium heat. Cook, stir­ring, for 5 min­utes or un­til sugar dis­solves, oc­ca­sion­ally brush­ing down side of pan with a pas­try brush dipped in wa­ter to re­move any sugar crys­tals. In­crease heat to high and bring to the boil. Cook, with­out stir­ring, for 5-7 min­utes or un­til the syrup reaches crack stage (154°C) on a sugar ther­mome­ter. Re­move pan from heat and set aside for bub­bles to sub­side. STEP 3 Add bi­carb to syrup, then quickly and vig­or­ously stir with a wooden spoon un­til com­bined. The mix­ture will bub­ble and foam, and dra­mat­i­cally in­crease in vol­ume. Im­me­di­ately pour onto pre­pared tray, top with a sec­ond sheet of bak­ing pa­per, a sec­ond oven tray and a tea towel, then slowly push tray down to form a 1cm-thick piece of hon­ey­comb. Set aside to cool com­pletely. Break hon­ey­comb into large pieces. Serve.

NOTE Hon­ey­comb can be stored in an air­tight con­tainer for up to 5 days.


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