Sunday, December 27, 2009

Honeycomb Toffee Recipe Can Anyone Give Me The Recipe For Honeycomb Toffee?

Can anyone give me the recipe for honeycomb toffee? - honeycomb toffee recipe

I mean, how Crunchy Bar, Violet Crumble, etc.

Posted by Christin Overby at 6:54 AM

4 comments:

sadie said...

Title: Honeycomb Toffee
Categories: Candy
Yield: 1 serving

1 C sugar
4 T Golden Syrup
3 tonnes of Soda Bicarb

Mix sugar and golden syrup to simmer in a large pot over low heat
for 7 minutes.
Remove from heat and quickly add and stir in soda This foam
up.
Quickly spoon pan greased 8 "square.
Let harden.
Golden syrup is much tastier than glucose and that gives
Golden color

December 27, 2009 at 5:49 PM
tn_count... said...

Honeycomb Toffee
1 C sugar
3 TS Bicarb Soda
4 c. Golden Syrup

Insructions the honeycomb toffee
Mix sugar and golden syrup to simmer in a large saucepan over low heat for 7 minutes. Remove from heat and quickly add soda and stir to this foam. Quickly spoon greased 8 "square pan. Let solidify.

December 27, 2009 at 7:47 PM
Presto's Girl said...

Honeycomb is not outside for some time left and draw moisture from the air and sticky, muddy mess. To avoid this, it must be stored in sealed containers in bags. Immersion helps candy chocolate and candy coated chocolate will last for several days, but it is better to eat, shortly after it is made.

You can use the strength of the radiation in the selection of a control pot size according to your wishes. If you use a 11x17 pan, the honeycombs are about ¼ "thick, while the income 13x9 ½ cup" 8x8 sweet bread produces a honeycomb, a bit thicker.

INGREDIENTS:
Honey 1 / 4 cup
Syrup 1 / 2 cup light corn
2 cups granulated sugar
1 teaspoon baking powder generous
Water 1 / 4 cup
12 oz dark chocolate
2 tablespoons butter
PREPARATION:
1. Prepare a baking sheet with aluminum foil and spray a sheet of Teflon-coated cooking spray.

2. Mix sugar, syrup, honey and ¼ cup water in a large pot

To usea pot large enough to allow the mixture triples in and is safely contained. Mix the ingredients until the sugar is completely moistened. With a wet brush, clean the walls of the pan to remove any stray sugar crystals.

3. Insert a candy thermometer and cook the mixture over medium heat, without stirring, until the temperature reaches 300 degrees.

4. Once the caramel is the right temperature, remove from heat and add baking powder together. Beat the candy immediately take baking soda, and take care of moss is a super offer!

5. Once it is made with baking soda pour, remove the caramel on the blade carefully prepared.

6. Allow to cool and harden completely, then break into small pieces. Honeycomb can be eaten as is or dipped in chocolate,

7. Combine chocolate and butter in the microwave and heat a bowl, melt chocolate, stirring every minute. Note that can vary the amount of chocolate requiredNg thick honeycomb and the number of pieces, which he did.

8. With two forks, dip individual pieces of chocolate covered in its entirety, and replace them into the baking dish. Repeat with the remaining honeycomb and store in refrigerator until chocolate is set. The best way to enjoy 24 hours.

December 27, 2009 at 9:47 PM
Presto's Girl said...

Honeycomb is not outside for some time left and draw moisture from the air and sticky, muddy mess. To avoid this, it must be stored in sealed containers in bags. Immersion helps candy chocolate and candy coated chocolate will last for several days, but it is better to eat, shortly after it is made.

You can use the strength of the radiation in the selection of a control pot size according to your wishes. If you use a 11x17 pan, the honeycombs are about ¼ "thick, while the income 13x9 ½ cup" 8x8 sweet bread produces a honeycomb, a bit thicker.

INGREDIENTS:
Honey 1 / 4 cup
Syrup 1 / 2 cup light corn
2 cups granulated sugar
1 teaspoon baking powder generous
Water 1 / 4 cup
12 oz dark chocolate
2 tablespoons butter
PREPARATION:
1. Prepare a baking sheet with aluminum foil and spray a sheet of Teflon-coated cooking spray.

2. Mix sugar, syrup, honey and ¼ cup water in a large pot

To usea pot large enough to allow the mixture triples in and is safely contained. Mix the ingredients until the sugar is completely moistened. With a wet brush, clean the walls of the pan to remove any stray sugar crystals.

3. Insert a candy thermometer and cook the mixture over medium heat, without stirring, until the temperature reaches 300 degrees.

4. Once the caramel is the right temperature, remove from heat and add baking powder together. Beat the candy immediately take baking soda, and take care of moss is a super offer!

5. Once it is made with baking soda pour, remove the caramel on the blade carefully prepared.

6. Allow to cool and harden completely, then break into small pieces. Honeycomb can be eaten as is or dipped in chocolate,

7. Combine chocolate and butter in the microwave and heat a bowl, melt chocolate, stirring every minute. Note that can vary the amount of chocolate requiredNg thick honeycomb and the number of pieces, which he did.

8. With two forks, dip individual pieces of chocolate covered in its entirety, and replace them into the baking dish. Repeat with the remaining honeycomb and store in refrigerator until chocolate is set. The best way to enjoy 24 hours.

December 27, 2009 at 9:47 PM

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