Recipe of the week
Honeycomb Toffee
Make a start on your Christmas gift list with these easy and clever homemade ideas that send love from your kitchen.
This is a version of the oldfashioned sweet many of us know as hokey-pokey.
The fun part is adding the baking soda to make the mixture bubble and foam. You may like to go the extra mile and drizzle your pieces of toffee with melted chocolate before packaging them up as presents.
❚ 130g caster sugar
❚ 4 tablespoons golden syrup
❚ 1 teaspoon white vinegar
❚ 2 teaspoons baking soda
❚ Melted dark chocolate (optional)
Grease and line an oven tray with baking paper.
Place caster sugar, golden syrup and vinegar in a medium pot and cook over a low heat, gently stirring, until the sugar has completely dissolved.
Bring to the boil and cook until a rich, dark, golden colour – about 2-3 minutes. Do not stir during this time; instead, swirl the pot occasionally so the mixture colours evenly.
Take off heat and quickly stir in the baking soda. Immediately pour into the prepared baking tray (don’t be tempted to try spreading it). Set aside to cool completely.
When completely cold, break honeycomb into pieces. Drizzle with melted chocolate if desired and allow to set.
Honeycomb will keep in a sealed container between layers of baking paper for 2-3 weeks. It is also wonderful eaten in golden shards or crumbled over the top of vanilla ice cream.
Makes about 8 servings