JD
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« on: October 23, 2008, 05:09:44 PM » |
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Honeycomb
Ingedients:
6 tbs white sugar
2 tbs golden syrup
2 tsp water
1 tsp bicarbonate of soda
1.) Put 2 tbs of golden syrup, 6 tbs of white sugar and 2 tsp of water in a in a saucepan and stir over a gentle heat until the sugar is totally dissolved.
2.) Bring to the boil and boil for sevral minutes.
3.) Remove Pan from heat and quickly add the 1 tsp bicarbonate of soda. (At this point the mixture will froth) Stir quickly and pour into a pre greased lamington tin (will fill about a 30cm X 20cm container).
4.) As the mixture starts to cool, mark into pieces. When cold, break into pieces and Enjoy. Make sure you store in an air tight jar.
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JJ Fureez
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« Reply #1 on: October 24, 2008, 09:07:04 PM » |
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 I love honeycomb JD so thanx for this recipe  AND for the chocoholics, you can get some milk or dark chocolate, melt it and pour it over the honeycomb to make your own version of Violet Crumble. Am going to do that for my kids, is cheaper than buying the real thing and you get more but pay less 
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Lilly
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« Reply #2 on: October 26, 2008, 03:40:46 PM » |
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I Used to make this as a kid!!! I had lost the recipe though. Just remember to be careful not to add too much bicarb soda... I did and i was cleaning the stove top for hours!! |
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JD
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« Reply #3 on: October 27, 2008, 05:05:36 PM » |
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Posted by: JJ Fureez
I love honeycomb JD so thanx for this recipe
AND for the chocoholics, you can get some milk or dark chocolate, melt it and pour it over the honeycomb to make your own version of Violet Crumble. Am going to do that for my kids, is cheaper than buying the real thing and you get more but pay less Your Welcome JJ, when I first found the recipe I was Shocked to find how easy it was to make, I even reckon it tastes better than most honey combs to. Also if you muck around with food colouring, you can make Blue, Red, Green or whatever coloured honeycomb you can think of, even coloured swirls through the honeycomb. but heres a tip Don't add food dye until just before your going to add the bicarb. |
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xena
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« Reply #4 on: July 03, 2009, 05:41:09 PM » |
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Thanks so much JD for the recipe. With the kids on holidays they are eating me out of house and home so i seen your honeycomb recipe today and made it, but i melted some cooking chocolate and spread over it and called it a honeycomb slice the kids thought it was a real winner and they are teenagers so it must be good if they say so. Once again thanks heaps its a real winner in this house.
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JD
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« Reply #5 on: July 06, 2009, 10:13:38 PM » |
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your welcome xena  Glad its so Poplular,  "I was sworn to Secrecy by the powers that Be, Now Cadbury & Nestle are coming for Me." |
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Lilly
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« Reply #6 on: July 06, 2009, 10:25:50 PM » |
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You have all got to try this crushed over ice cream... Delicious andd tastes just like hokey pokey ice crem.. Heavenly..   |
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JD
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« Reply #7 on: August 28, 2009, 04:24:09 PM » |
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Honeycomb
Ingedients:
6 tbs white sugar
2 tbs golden syrup
2 tsp water
1 tsp bicarbonate of soda
1.) Put 2 tbs of golden syrup, 6 tbs of white sugar and 2 tsp of water in a in a saucepan and stir over a gentle heat until the sugar is totally dissolved.
2.) Bring to the boil and boil for sevral minutes.
3.) Remove Pan from heat and quickly add the 1 tsp bicarbonate of soda. (At this point the mixture will froth) Stir quickly and pour into a pre greased lamington tin (will fill about a 30cm X 20cm container).
4.) As the mixture starts to cool, mark into pieces. When cold, break into pieces and Enjoy. Make sure you store in an air tight jar.
+ 2 drops of Green Food Dye = Shrek Honey Comb
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JD
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« Reply #8 on: August 28, 2009, 04:27:16 PM » |
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Idea !!!!! I will call it AeroBlock. 1. create square block of green home made honeycomb. 2. Melt melting chocolate, pour over top of already set honeycomb. 3. Let Set??  |
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Sunbrarian1
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« Reply #9 on: September 07, 2009, 02:52:05 PM » |
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haha. I like that. Now thats creative |
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Belken man
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« Reply #10 on: January 27, 2010, 08:47:23 AM » |
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I don't mean to spoil everyones sweet tooth fun and I love this too like nothing other but this stuff can be dangerous too. Guys that use this recipe make sure you don't touch the honeycomb while it's cooking and not until at least 10 minutes after it's done. It's very dangerous and it will reach temperatures up to 500oC
and it will melt to your skin.
Just thaught I'd let everyone know.
Have fun everyone and keep it safe.
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Belken man
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« Reply #11 on: January 27, 2010, 09:04:29 AM » |
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Now to add to your sweet tooth. Like you have all said you can melted chocolate to it to make violet crumble you can add any chocolate you want to it.
Here is a list:
• Dark chocolate
• Milk chocolate
• White chocolate
• Strawberry chocolate
Something that may not sound to great to some but heaven to others is:
• Neapolitan chocolate AKA rainbow ice cream. (Strawberry, Brown, Vanila)
it's relay nice
If you don't have any chocolate just eat it as it is.
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Belken man
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« Reply #12 on: January 27, 2010, 09:18:45 AM » |
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You can also make the honeycomb chewy instead of crunchy by adding 1 tbs of Olive oil white it's on the boil.
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JD
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« Reply #13 on: January 29, 2010, 04:04:27 PM » |
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jds43202
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« Reply #14 on: February 08, 2010, 11:46:44 PM » |
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I had a very important question for you about this recipe. We have tried to make it (and various versions of it) and it doesn't turn out right. I am a pretty knowledgeable cook so this frustrates me beyond belief. We make it according to the directions and it doesn't "set up" properly. It is tacky and still somewhat soft. We even saw Gordon Ramsay make it on his show (which is why we got interested). He put it in the fridge to cool and so we tried that. Same result...tacky and a mess. Is it the cooking time? Are we not cooking it long enough on the medium heat? We have tried it 3 times and I will do it until it's right. Everyone who has commented on this recipe says how great it is. That upsets me as I feel like a do-do. Any input would be wonderful.
Jason
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Lilly
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« Reply #15 on: February 10, 2010, 05:10:36 PM » |
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Hi Jason,
You may not be heating it for long enough, OR combining the bi carb soda right.. Not sure from it just being tacky.. that could be a few things.
First make sure that after the 'several minutes' in the recipe, your sugar mix has turned a dark brown.. almost like making toffees? you will burn it if you take it past this point, so as soon as it turns darkish golden brown like golden syrup, take it off the heat straight away & put in the bi-carb.
Another thing you might try is adding a tiny bit more bi carb than what you are, or a bit more evenly, or both. If you are an 'approximate' cook like myself, then you will probably need to add a little more bi carb & It should do the trick. If that still doesn't work, you may be clumping it too much, so try sprinkling it through a sieve or something instead. that will stop it lumping to the spoon... Good luck!!
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velyste
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« Reply #16 on: May 13, 2010, 03:26:43 PM » |
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i made this recipe today, using honey in place of the golden syrup. worked a treat.
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Lilly
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« Reply #17 on: May 15, 2010, 01:04:56 PM » |
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Ahhh.. i made a lovely mistake today - The pot that i cooked it in was shall we say.. Not quite the right size. I am still trying to get it off the stove  |
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