There was I on Saturday morning considering making honeycomb crunch. Now this is reasonably unlikely behaviour for me, to be honest.
I love to cook but I’m far more likely to be considering making a bacon and avocado wrap or wondering what else will benefit from the addition of melted cheese.
But two things have happened lately to change this. Firstly, Boy One has become fixated on baking. He’s the only child I know who only wanted a trip to Lakeland’s flagship shop in Windermere for his 13th birthday. This means I’ve got to watch him having fun with food – and seeing the alchemy. And, perhaps more importantly, we’ve got all the stuff in. Proper ingredients, in date.
They sent us some recipes to make. And while I was looking at them to make a shopping list for the supermarket delivery I had a mini lightbulb moment.
We had all the ingredients for honeycomb crunch and I had the ten minutes the recipe said it would take.
Ten minutes later – ta-da. Honeycomb crunch. Sugar alchemy.
200g Whitworths fine caster sugar
4 tblsp golden syrup
1 tsp white wine vinegar
1 tsp vanilla extract
2 tsp bicarbonate of soda
Oil a baking tray (supposed to be 30 by 10 but I guessed with a square one).
Gently heat sugar, syrup, vinegar and vanilla in pan, stirring to combine.
Allow to dissolve completely and simmer until it’s the colour of maple syrup. If you try to take a picture of this lovely stuff your lens will steam up.
Add bicarb and whisk until combined.
Pour in to the tin and leave to set.