HONEYCOMB CARAMEL RECIPEYesterday I was watching Masterchef Australia and one of the finalists, for a particular recipe with ice cream, fresh fruit, and something else I can’t remember, prepared a specialty I didn’t know!
It honeycomb caramel is a particular treat (although calling it a treat seems exaggerated to me) that is crumbled over creams and ice creams to give the famous crunchy note that balances the dish or is dipped in dark chocolate and eaten as a sweet treat. After cooling the honeycomb caramel, it is broken into pieces with the hands and stored in a tin box in a cool environment to keep it crunchy for about ten days.
There are several recipes for making honeycomb caramel on the blog; I took it from this blog and you will get a block of about 4 x 6 inches, approximately 0.8 inches high, to crumble over ice cream or even on the cream filling of your favorite tart!!
Ah, I forgot you need a simple and inexpensive thermometer to measure the caramel before adding the baking soda, and the temperature must reach a maximum of 298°F.
P.S. Probably this little recipe will not be much used by all of us, but curiosity is a trigger that teases me and almost ‘forces’ me to learn, try, experiment ^_^!!!
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I opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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HONEYCOMB CARAMEL
The Kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Economical
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients HONEYCOMB CARAMEL RECIPE
- 3.5 oz Sugar
- 0.6 oz Honey
- 0.7 oz Water
- 0.1 oz Baking Soda
Tools HONEYCOMB CARAMEL RECIPE
#ADV
- Pans
- Thermometers
Preparation HONEYCOMB CARAMEL RECIPE
First, take a sheet of parchment paper and grease it well with vegetable oil (I used corn oil) and place it in a not-too-large Cuki container. In a saucepan, put the sugar, water, and honey.
Melt everything over moderate heat and wait for the color to turn amber. When the thermometer reads 298°F, remove the pan from the heat and add the baking soda, stirring well with a hand whisk.
Then pour the liquid into the Cuki container lined with oiled parchment paper. Pour it without leveling or anything else: just let it drip over the paper as it comes and let everything cool completely.
Once the honeycomb caramel is cold, break it into pieces with your fingers and keep it stored in a tin box in a cool place.
Enjoy the honeycomb caramel treat!
Annalisa
Notes
Speaking of caramel, I leave you the recipe for caramel sauce, something amazing and delicious….
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