Christmas is around the corner and homemade Christmas gifts are a great cost-saving and a way to show you care. Here’s a recipe for Honeycomb made in the Thermomix and the cost saving you can have compared to buying it.
Whether you call it honeycomb, hokey pokey or cinder toffee, this Thermomix recipe is amazing.
- 1 tbsp bicarbonate of soda, sifted
- 300 g white sugar
- 1080 g water
- 20 g honey or golden syrup
- 50 g vinegar
- To guarantee the success of recipes using Sugar Stages, please follow the exact quantity and description for all ingredients. The recipe should also be cooked immediately after placing the sugar with the other ingredients in the mixing bowl.
- Line a square cake tin (18 x 18 cm) with baking paper (paper should be approx. 5 cm higher than the tin – see Tips) and place on a heat-resistant surface.
- Sift bicarbonate of soda and set aside. Place sugar, 80 g water and honey into mixing bowl and start Sugar Stages without measuring cup.
- Immediately add reserved bicarbonate of soda around the blades and quickly stir with spatula until mixture foams up, taking care not to over mix. Transfer immediately into prepared cake tin. Using spatula, remove any mixture from the mixing bowl rim to be able to close the lid correctly for pre-cleaning.
- Place 1000 g water and vinegar into mixing bowl and start Pre-clean.
- Allow to cool completely to room temperature and break into pieces. Store in a sealable container at room temperature (see Tip). Use as required.
Hints & Tips
- This lovely treat looks similar to real honeycomb. Bicarbonate of soda is the secret to achieving an airy texture. Stirring it in at the last minute is the reason for its namesake appearance. Honey is used to flavour the caramel. Honeycomb is great to decorate with and it is also good added to other desserts. Break the honeycomb into pieces or crush it and sprinkle over ice cream, for example.
- Honeycomb cannot be left out in the open for an extended length of time, as it will draw moisture from the air and become sticky. Store in snap lock bags or wrap in plastic wrap and place into a sealable container for up to a week. However it is best eaten soon after it is made. Dipping honeycomb pieces into melted chocolate helps extend shelf-life by a few days.
- Extending the baking paper up the sides of the cake tin encourages the honeycomb to rise.
Nutrition per 1 portion
- Calories 445.3 kJ / 106.3 kcal
- Protein 0 g
- Carbohydrates2 6.2 g
- Fat 0 g
- Saturated Fat 0 g
- Fibre 0 g
- Sodium 830.4 mg
Get this recipe on Cookidoo https://cookidoo.co.uk/recipes/recipe/en-GB/r437218