Honeycomb tips #cupcakehour

20170130_143136

use a thermometer and take it to 160C

coat  in chocolate, tastes like home made crunchy!

1 hr- 1 hr 30mins the honeycomb will be hard and ready to crumble or snap into chunks.

Store in an air-tight container

Scrape into the tin immediately but be careful as the mixture will be very hot

tip in the bicarbonate and beat in with a wooden spoon

Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel

Try not to let the mixture bubble until the sugar grains have disappeared

Mix the caster sugar and syrup in a deep saucepan

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s