Day 68: Honeycomb

Day Sixty-Eight (27.07.2012)
Processing: N/A

Yield: 1 batch makes 1 small tray - about 8 inches (20cm) x 12 inches (30cm)

Recipe Source: Sun Hats & Wellie Boots
After baking a batch of chocolate cupcake mix in a jar (recipe HERE), covered them with marshmallow frosting (recipe HERE), I wondered what to decorate them with. So I thought I would use some of the butterscotch sauce I canned (recipe HERE) and add some pieces of homemade honeycomb (hokey pokey). I tried several recipes (several disasters) before finding this recipe online. Sometimes the most simple recipes are the best - I've made several batches since of this honeycomb and every time it turns out yummy. Do leave it to cool completely before storing though, otherwise it will get sticky!
5 tablespoons castor (superfine) sugar

2 tablespoons golden syrup (available from Amazon)
1 teaspoon bicarbonate of soda
Prepare tray first
Line a square baking tray (or whatever dish you wish to use) with baking paper/greaseproof paper to stop the honeycomb sticking to the dish.
Make Honeycomb
Measure castor sugar and golden syrup into a medium saucepan, bring to a boil, stirring over medium heat while it heats up. Then turn the heat to a simmer and simmer for about 3 minutes until the mixture changes colour from a yellow to a golden brown. When this happens, remove the pan from the heat, stir in the bicarb with a wooden spoon. The mixture will quickly froth up, so quickly (and carefully as it's hot) pour into your prepared tray. Cool before removing from the tray and breaking into pieces. Store in an airtight container or wrap in cellophane bags for gifts :(^_^):
Variations: dip pieces of honeycomb into melted chocolate for homemade violet crumble.
Or add tiny pieces to ice cream or cheesecake perhaps?
chocolate cupcakes with marshmallow frosting,
honeycomb and butterscotch sauce

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