Honeycomb recipe - I have a few questions

Discussion in 'Pastries & Baking' started by edibledee, May 4, 2013.

  1. edibledee

    edibledee

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    Can't boil water
    First a quick background
    I am using

    100g caster sugar
    3 large tbspn golden syrup
    1 teaspoon bicarbonate of soda

    Boil sugar and syrup to 150c then quickly stir in the bicarbonate and pour.

    Q1. I always end up with little white lumps of bicarbonate even though I do pre- sieve it. May be I am scared of losing all the frothing action and abandoning
    the stirring too quickly. Do I have a bit more time to do this - currently I am probably trying to do it in about 2 to 3 seconds
    Q2 I poured it into a lined loaf tin and got an amazing high volume initially, but after a few minutes it went down and down so eventually it became a honeycomb receptacle with sloping inwards sides. Is this expected or is it suppose to hold its structure a bit more.
    Q3 . It's also very dark inside and lighter on the outside is that normal
    Q4. How do they make it like in cadburys crunchie bars with a much smoother texture and smaller bubbles - I suspect for one thing they cook it lower than 150 because its lighter in colour than mine
     
  2. rdm magic

    rdm magic

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    1) Stir it more, maybe use a whisk with more wires so you get a more complete whisk faster.

    2) I believe that the falling is due to the loss of air volume when cooled. It always happens to mine aswell. I'm not too sure on this.

    3) The darkness inside is due to the volume, cooking inside still while the outside is cooler. If it bothers you, try adding less bicarb so it doesn't raise so much. This might also help with 4, as it won't inflate as much, in theory making the bubbles smaller.
     
  3. edibledee

    edibledee

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    Can't boil water
    thanks for the reply RDM Magic.

    I'll try your suggestions
     
  4. rosieworton

    rosieworton

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    The recipe I use is:

    8oz golden syrup

    12oz sugar

    2oz butter

    1tbsp water

    1tsp white wine vinegar

    2tsp bi carb

    Melt syrup, butter, water, sugar and vinegar in a pan and caramelise until a drop of the mixture hardens in a glass of cold water. Then take off the heat and quickly whisk in the bi carb whilst pouring into tin. Then leave for a couple of hours to set.