This is the final recipe in my DIY Christmas gift guide mini series. Catch the first five recipes from the series here - fancy festive chocolate buttons, quince fruit pastilles, peppermint creams, caramelised white chocolate fudge and clementine & orange blossom marshmallows.
As this really is the end of my festive recipe series, I wanted to take this opportunity to wish you all a very merry, happy and joyful Christmas. It's been a year of mega highs and also some awful, awful lows. If I've learnt anything in 2018, it's that health and happiness are more important than anything else. So that's what I wish for each and every one of you who are still reading my ramblings and recipes. It's been a crazy ride. I'll be back before the new year to share my annual year in reflection post - until then, Happy Christmas to all, and to all a good night!
THE INGREDIENTS
200g caster sugar
100g golden syrup
2 tsp bicarbonate of soda
1 tsp flaky sea salt
THE RECIPE
Line a 20cm square deep rimmed baking tray with grease proof baking parchment. Grease the paper generously with oil.
Place the caster sugar and golden syrup in a deep saucepan. Place over a gentle heat, and stir until the sugar has melted. Once melted, turn up the heat and simmer until the mixture has turned a deep caramel colour.
While the sugar is cooking, measure the bicarbonate of soda into a small bowl, and have a whisk ready. Once the caramel is ready, quickly turn the heat off, tip the bicarbonate into the pan and beat with a whisk until the mixture is pale and foaming. Immediately pour the honeycomb into the prepared tin. Scrape out the sides as quickly as you can.
Top the honeycomb with a generous sprinkling of flakey sea salt. Leave for around an hour to cool completely. It will be hard, so use a hammer or rolling pin to break into chunks.
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