A couple of weeks ago we drove up to York to see some friends. With a long drive I do quite like something sweet to nibble on.
That is so long as you have a thermometer. Too cool and it doesn't set, Too hot and it burns and tastes horrible.
200g caster sugar,
5 tablespoons of golden syrup
2 tsp of bicarb
Heat the sugar and golden syrup together, swirl the pan rather than stir otherwise it may crystalise.
Get it to 147 degrees C, Take off the heat, add the bicarb and mix round.
Pour into a high baking pan, that's already lined with greaseproof paper. This is molten sugar so do be careful. It will puff up as the bicarb does it's job, so make sure the pan is big enough.
Wait until it's completely cooled to smash it into chunks.
Store it in jars and it'll keep for weeks and weeks.
So what do you call it? Cinder Toffee? Honeycomb? Something else?
It is called hokey pokey in New Zealand.
ReplyDeleteWe also ate black peas, treacle toffee and Parkin cake at this time of year in the Northwest.
ReplyDeleteNever seen such a thing nor have I heard of those ingredients either. I'm guessing it is white sugar, some sort of syrup like corn or maple, and baking soda.
ReplyDeleteSponge toffee in Canada. Yum.
ReplyDelete