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Welcome to how to cook that I am Ann Reardon and today we are going to make
chocolate dipped honeycomb. For this recipe I like to use a
wide based saucepan because it works best in that.
Add your sugar, glucose syrup and your water into the pan. For all the recipe quantities
you can go to the website howtocookthat.net Now before you heat that up
you need to make sure that you have everything else ready to go. You need to
have a heatproof bowl and line that with non-stick baking paper, you also need a
pastry brush in a cup of water, a whisk, an oven mit to help you hold the
pan when you need to tip it out. And
one teaspoon of bicarb soda and half a teaspoon a baking powder and sieve
them into a bowl.
Now you are ready to make you honeycomb
put your pan over a high heat and stir it until the sugar is dissolved.
You can lift up a spoonful of it and look at it and see if there are still grains there or
not
Once it's completely dissolved then take your pastry brush and wash down the
sides of the pan. You need to do that so that any sugar granules on the side don't
cause the honeycomb to crystallize and also so that they don't burn on the
edges.
Once you have done that you just need to wait.
Just leave it and watch it, it will start to bubble and it will start to thicken a
little and [bubbling sound] the bubbles will get louder. At that point it is nearly ready to go. And you'll
just see one part of it start to go golden. At that point immediately get your
whisk give it a few stirs to evenly distribute the heat, sprinkle over your
bicarb of soda and your baking powder
three stirs with your whisk, you don't want to over mix it because you don't want to flatten
all those bubbles and straight away pour it into your
heat proof bowl
and then comes the hard part you have to leave it about three hours to cool. Don't touch it as it is extremely hot and you will burn your fingers.
To wash you saucepan just fill it up with water and leave it for about half an hour all the
honeycomb will have dissolved off the bottom of the pan.
once your honeycomb cools it will sink down in the middle, that's fine
peel off
any banking paper off the outside turn it upside down a place it on a tray
and then just smash it into chunks about the size that you want them to be.
Take each chunk
dip it in some tempered chocolate
and then place it on a tray to set.
once the chocolate has dried
then you can put it into an airtight container to store.
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