Honey

Chocolate Covered Honeycomb Toffee

Crunchie_bar

Crunchie Chocolate Bar – Picture from Wikipedia

The Crunchie chocolate bar from Cadbury has been a favourite of mine ever since I was a child. I used to also buy big bags of just the honeycomb toffee which I called tire éponge which is just French for sponge toffee, honeycomb toffee or cinder toffee. I always thought it was complicated and messy to make but this past week I was a pleasantly surprised to find out that it wasn’t complicated after all.

DO YOU SEE THE FACE?

DO YOU SEE THE FACE?

I was browsing Youtube and ended up finding Gemma Stafford’s channel: Gemma’s Bigger Bolder Baking and let me tell you that I have a new favourite YouTube channel! Gemma is a professionally trained chef from Ireland so she knows her stuff. Go check her out, she’s absolutely fantastic and her recipes are so tasty and delightful. I have already tried a few after binge watching her videos – is it okay to admit that?! Her recipes are easy, packed with yumminess and she is so entertaining to watch. I recommend!

Liquid honey and honeycomb toffee

Liquid honey and honeycomb toffee

Close up honeycomb toffee

Close up honeycomb toffee

With that being said, I chose to make my honeycomb with raw honey as opposed to golden syrup like Gemma used. I haven’t made any with golden syrup therefore I am not in a position to tell you which one is better… I welcome you to try both and see which one you prefer!

Since Gemma went through the efforts of writing all the ingredients and instructions and I followed exactly what she said to do, I’m gonna save myself some typing and quote her. The pictures are from my own adventure but the instructions are all from Gemma’s video description.

Honeycomb toffee

Broken Honeycomb toffee

 

Chocolate Covered Honeycomb Toffee

Dark Chocolate Covered Honeycomb Toffee

FULL RECIPE BELOW
Homemade Honeycomb & Crunchie Bars
(Adapted from Nigella Lawson)

INGREDIENTS
½ cup (100g) sugar
4 tablespoons golden syrup or honey
1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER
(crush any lumps in the bicarb with a spoon)

METHOD
1. First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)

2. READ FULLY THESE INSTRUCTIONS BEFORE COOKING YOUR CARAMEL:
Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! take care not to over cook.

3. Turn Off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda , fast and stand back and watch the syrup turn into a whooshing cloud of aerated pale gold. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment or greased surface or a silpat .

4. Leave until set cold and then bash at it, so that it splinters into many glinting pieces. To wash your pot fill it with hot water and let it sit and it will melt away.

5. To make a crunchie bar: Melt good qualitybchocolate (i used 72% but you can go lower). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire wrack to set.

TIP: IF YOU LIVE IN A HUMID CLIMATE THE HONEYCOMB MIGHT GET STICKY AND MELT SLIGHT. IT LIKES DRY AIR. IF THIS HAPPENS, STORE THEM IN THE FREEZER AND THEY WILL BE PERFECT. 🙂

 

Chocolate Covered Honeycomb Toffee

Chocolate Covered Honeycomb Toffee

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Categories: Baking, Chocolate, Food, Granulated Sugar, Honey, My Photography, Recipes | 4 Comments

Mango Tangerine Sorbet

Tango Tangerine Sorbet

Tango Tangerine Sorbet on Snow

Sorbet, pronounced sor-bai is an easy dessert to make. It’s is a frozen dessert made with sweetened water and flavouring most commonly with fruit juices and purées but also with wine and liqueurs. It’s French but derives from Old Italian sorbetto and from Turkish şerbet. It’s quite tasty and if you enjoy ice cream and frozen yogurts but are lactose intolerant, sorbets can be a very tasty alternative for a frozen dessert. It’s also another way to enjoy fresh fruits without having to constantly run to the market for them.

I always thought that Sorbet and Sherbert were the same product, just said/spelled differently, but they are not. Sherbet is American and contains a small amount of milkfat which makes it creamier and not a good option for lactose intolerant people and also not very healthy since there’s added fat but still delicious it its own right.

I found an awesome YouTube video for the Sorbet recipe that did not require an ice cream machine but changed the granulated sugar for natural honey to make a honey simple syrup. I always mention how I dislike to use granulated sugar but I do use it sometimes. Sorbet is usually made with simple syrup which is equal parts water and granulated sugar boiled to a clear liquid. It can be infused with all kinds of flavours. I prefer using honey when cooking because it is a natural sweetener and slightly better for you.

Honey Simple Syrup

Honey Simple Syrup and raw honey

Simple Syrup Ingredients (equal parts water and sugar):

  • 1/2 cup of water
  • 1/2 cup of natural honey or granulated sugar
  1. In a saucepan, bring your water and honey to a simmer – If using granulated sugar, the liquid will be clear. If using honey, the liquid will be golden in colour
  2. Let your simple syrup cool down

Sorbet Ingredients:

  • 2 large mangoes
  • 2 tangerine – For a mild tangerine taste
  • 1 tsp of lemon juice – Fresh or store-bought juice
  • 1/4 cup of simple syrup – You may need more depending on the consistency of your sorbet
  • 1 fresh, clean egg – You will need this as tool to determine the right consistency of your sorbet

    Tango Tangerine Sorbet

    Tango Tangerine Sorbet

  1. Prepare your mangoes in cubes and separate your tangerines
  2. In a food processor (you can use a blender) put your cubes, tangerines, lemon juice and simple syrup
  3. Blend into a purée and run your purée through a fine mesh strainer to prevent the seeds from fruits like strawberries from going into your sorbet as well as fibrous fruits such as mangoes
  4. Once you have strained your purée, put the egg in the mixture. You should only see a quarter of the egg for the perfect consistency. If the egg sinks, add more simple syrup. If the egg floats, add more water. (I had to add more water to mine for example)
  5. Pour the sorbet mix into a metal bowl previously chilled for 24 hours or as the YouTube video suggested, spread the mix onto a baking sheet. You don’t have to pre-chill the baking sheet and I had great results with this method
  6. Pop in your freezer for 3 hours
  7. After 3 hours, scrape the mix into your food processor/blender and blend into a purée once more
  8. Put the frozen purée back onto the baking sheet and into the freezer for another 4 hours
  9. After 4 hours, blend that bad boy again
  10. You can eat it now or later! If you choose to eat it later, put it back in the freezer in an air-tight container. Let thaw a few minutes at room temperature before eating.

Enjoy your sorbet with homemade cookies or on its own!

Tango Tangerine Sorbet

Tango Tangerine Sorbet

 

Categories: Food, Fruit, Honey, Mango, My Photography, Raw, Recipes | Leave a comment

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