Quickly pour the mixture into a tin lined with greaseproof paper. So if you want to try this method, you have to be speedy! I personally didn’t use this method because doing this requires some time and in that short window, your sugar syrup might have become burnt.
#Honeycomb ice cream crack
Don’t let it turn dark brown because it is going to taste really bitter!ī) Drop a small spoonful of sugar syrup into a glass of iced water and check if it forms hard, brittle threads that crack easily upon moulding. If you don’t have a candy thermometer, you can also:Ī) Use the colour of the sugar as a rough guide: The sugar should be a caramel colour when you add the baking soda. I tried using my meat thermometer since I didn’t have a candy thermometer, but it was not accurate at all. If you have a candy thermometer for measuring, that’s the most ideal. You need to add the baking soda when the sugar is at the hard crack stage, which is around 150☌. If the sugar is “overcooked”, it will taste slightly burnt and bitter. If the sugar is “undercooked”, you will get a soft and sticky honeycomb. You have to add the baking soda at the correct stage to get crunchy and brittle honeycomb. IMPORTANT: This is the most crucial step to getting a great honeycomb. It will foam up and double in size, so do use a big pot! Once the sugar syrup has turned a deep amber hue, turn off the fire and add baking soda and stir the mixture until even. Do stir the sugar syrup constantly using a wooden or silicone spatula. You can also use corn syrup as a substitute if you don’t have golden syrup or honey. The honeycomb I made using honey did taste great as well, but you could still taste the hint of honey in it. But I believe golden syrup may be the best choice if you want your honeycomb to taste exactly like the original. Note: Traditionally honeycomb is made using golden syrup instead of honey, but I didnt have golden syrup at home and wasn’t going to buy a big bottle just to use 2 tablespoons of it. After procuring the honeycomb, it dawned upon me that the honeycomb in the ice cream was actually the lovely, crunchy honeycomb you eat in the chocolate bar Crunchie! Seriously, how silly can I be? When I was young, Crunchie was my absolute favourite chocolate and I had always wondered how they made that amazing thing inside! So anyway, I tried making my first ever honeycomb and first ever ice cream, and the results were better than I expected! You will need an ice cream machine though, for better results.įor the honeycomb (makes about 100g of honeycomb):įirst, melt sugar and honey in a saucepot, preferrably a light-coloured pot so you can monitor the caramelization process. And (please do not laugh at me haha) silly me actually thought that the ice cream incorporated real honeycomb, so I went to buy the actual honeycomb. It was one of the best ice cream I had in my life!! I told myself I need to try and make this honeycomb vanilla ice cream so that I can indulge in some whenever I wanted.
The other day I had some honeycomb vanilla ice cream at Fat Cow (Japanese restaurant) and I was blown away.
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