Culinary seasonal delights for you to replicate at home from our executive chef, Matt Crow. All recipes serve six adults. Check out Matt’s expert tips with each recipe.
Homemade honeycomb provides extra pzazz to a range of puddings. Try it lightly crushed over local traditionally made ice cream.
Matt’s tip – making your own caramel requires care! Keep watching while cooking to prevent burning – it needs to stay light and caramel coloured. The resulting golden sweet crunch is worth it.
1 tablespoon of glucose syrup
1 teaspoon of bicarbonate of soda
Before starting make sure you have the bicarbonate of soda ready, along with a whisk and a baking tray lined with parchment paper.
To begin, place the sugar and glucose syrup into a wide based saucepan. Pour over the water making sure that the sugar is not touching the sides.
It’s important not to stir the mixture throughout the cooking process as it may crystallise the sugar.
Place the saucepan on a medium heat and reduce the syrup until you see a caramel colour appear around the edges.
Once the colour is consistent around the outside of the syrup, gently rotate the pan so the caramel swirls into the middle. The whole mixture should now be a light caramel colour.
You are now ready to add the bicarbonate of soda.
Remove the saucepan from the heat. Pour the bicarbonate of soda into the caramel, whisk quickly and consistently through the caramel. Quickly pour the ballooned caramel onto the parchment paper and leave to set and cool.
Once cooled, break up the honeycomb, Store in an airtight container. Enjoy whenever you need a sweet treat!
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Homemade honeycomb provides extra pzazz to a range of puddings. Try it lightly crushed over local traditionally made ice cream. Matt’s tip – making your own caramel requires care! Keep watching while cooking to prevent burning – it needs to […]
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