Milkbar Memories by Jane Lawson

Author:Jane Lawson
Language: eng
Format: epub
Tags: The cookbook of your childhood dreams... musk sticks, sundaes, sausage rolls and other fun food favourites
Publisher: Allen & Unwin
Published: 2016-02-20T08:20:22+00:00

Honeycomb

A good honeycomb should shatter easily, and not be too sticky or cloying. Humidity can play havoc with honeycomb, so don’t be surprised if the end result varies depending on when and where you make it. Sticking to cooler days with less moisture in the air will yield a better result. But who am I kidding — honeycomb is pretty damn good at any time. Especially when covered in chocolate.

Makes about 40 pieces

300 g (10½ oz/11/3 cups) caster (superfine) sugar

3 tablespoons honey, or use half honey and half golden syrup or maple syrup

125 ml (4 fl oz/½ cup) liquid glucose

a pinch of sea salt

3 teaspoons bicarbonate of soda (baking soda)

Grease a 20 x 30 cm (8 x 12 inch) slab tin and line it with a long strip of baking paper, letting it overhang two sides, to make it easier to lift the honeycomb out of the tin once it has set.

Dig out a large deep saucepan; when making honeycomb, a pan with deep sides is safer than using a wide, shallow one. Add the sugar, honey, glucose, salt and 2½ tablespoons water. Stir over medium–high heat until the sugar has completely dissolved. If there are any sugar crystals on the side of your pan, just run a wet pastry brush around the pan to dissolve them.

Now bring to the boil over high heat and cook, without stirring, until the mixture reaches about 150ºC (302ºF) on a sugar thermometer, swirling the pan occasionally to ensure even caramelisation. The mixture should be an even amber colour. Be careful not to take it too far at this point, or your honeycomb will taste burnt — although a little hint of ‘burnt toffee’ flavour is okay, as you also don’t want it to taste too sweet.

Immediately remove from the heat. Using a long-handled whisk — and taking care as the mixture will rapidly expand and foam — add the bicarbonate of soda, whisking well.

Pour into the slab tin and tilt the tin around so the honeycomb covers the base as evenly as possible — don’t try to smooth it over with a spoon, or you’ll flatten the honeycomb; it will naturally flatten a little anyway. Allow to cool completely at room temperature.

Remove from the tin, using the baking paper handles to help you, then cut or break into pieces.

Store in an airtight container in a cool dark place or in the fridge; the honeycomb will keep for several weeks.

top of the pops Cover the honeycomb with 350 g (12 oz) melted chocolate of your choice; once the chocolate has set, store the honeycomb in the fridge. While the chocolate is still wet, you could even sprinkle some garnishes over, such as edible lavender, finely ground coffee, chopped toasted nuts, dried citrus peel or chopped Crystallised ginger.

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