Honeycomb

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I made this beauty of a cake for Thanksgiving. I’ve been branching out of my comfort zone lately too, making things I’ve never made before. I made toffee for the first time EVER a month ago. I am hooked, it is delicious and easy to make. I have been using it for all kinds of things. Firstly, with some truffles (also a first for me). Secondly, with some cookies. And on the naked banana cake I posted yesterday. I’ve also been branching into truffles (as mentioned above and I’ll have an easy recipe to post on Thursday). And I have been really, really working on my macaron abilities (they are so tricky, there are so many areas where you can over/under mix).

I will note that I have no reference of honeycomb to compare this too. But I have been watching a bit (lot) of the British Baking Show and they use honeycomb often. So I have been a little bit eager to try and make some. What is this honeycomb they talk about?

I also have to tell on myself about something else. I do not have a candy thermometer. And I can be a terrible about measuring. I do a lot of baking (and pretty much all cooking) by feeling- which makes posting hard sometimes because I don’t know exactly how much I put in something. I also don’t have an timers. Sorry, it makes it kind of hard to post, but I like it old school. So I can tell you what temperature it’s supposed to go to (because I read it), but I personally just kind of felt my way through this and looked at the color.

I found a traditional honeycomb recipe and tweaked the sugars. And to me it looked like honeycomb and my husband liked it.

Stepping out of my comfort zone never tasted so good!

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Honeycomb

  • 3/4 cup coconut sugar
  • 1/4 cup honey
  • 1 tsp baking soda
  • 1/2 cup Enjoy Life Chocolate Chips

Let’s Make it Happen: 

Put the coconut sugar and honey in a pot on low heat. Allow the sugar to dissolve. Once melted, turn the heat up and simmer until it is golden in color (it says not to stir, but I confess I totally whisked it in between) or 150 Celsius.

Remove from the heat. Add the baking soda. Whisk gently, but don’t over-do it. Pour as close to the pan as possible, onto a parchment-lined baking sheet.

Melt chocolate and smooth on top of the honey comb. I stuck mine in the freezer for a bit and then broke it up into chunks. Some big and some almost into dust for the decorating of the cake.

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