Honeycomb

Discussion in 'Professional Chefs' started by chrisbristol, Feb 16, 2015.

  1. chrisbristol

    chrisbristol

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    I made some honeycomb for the first time yesterday at work. I put sugar and golden syrup in pan heated that up then added some bi carb to it.

    It was OK but you couldn't really bite on it you can to wait for it to melt in your mouth. It wasn't  hard just that it stuck to my mouth a lot. How can I make it better?
     
  2. laurenlulu

    laurenlulu

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    Stuck to your mouth as in sticky? Humidity could be a factor if you're sure that it was cooked to the proper temp
     
  3. chrisbristol

    chrisbristol

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    Well the water and sugar mix was suppose to boil then you were suppose to add the bi carb. Perhaps I could try putting it in the cellar next time to call?
     
  4. braising cows

    braising cows

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    Possible you didn't hit the right temp on the sugar (soft ball, hard crack etc) did you temp it with a sugar thermometer as you were doing it? Should be around 300 degrees for a hard crack and then it wouldn't be gummy.
     
  5. chefedb

    chefedb

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    Cook it to the hard crack stage on candy thermometer.