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    Entries in "maple syrup" (2)


    Golden and Maple Syrup Honeycomb

                                            chocolate dipped golden and maple syrup "honeycomb"

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    Confectionery: lollies, candies and sweets

    Now we're talking! I've been trying off and on, to get homemade honeycomb to taste like a Crunchie bar. Cadburys Crunchie is a milk chocolate coated honeycomb bar and is lighter in texture and tastier than the shattering type alternatives. 

    cadburys crunchie bar

    I got pretty close last week with this version; adapted from Australian Chef Luke Mangan's salted chocolate honey comb, I've omitted the honey, instead using a golden syrup/maple syrup combo for a vegan version and bumped up the bi carbonate of soda (baking soda), I did try the salt sprinkle but with the upped bi carb it's better without it.

    This is a lolly, candy, confectionery so obviously not for the 'I quit sugar' crowd, but for those who like partaking in a sugary treat it's a fabulous one to pull out of the freezer when needed for quick entertaining. 


    125 grams Glucose Syrup

    350 grams Caster Sugar

    2 tbsp Golden Syrup

    1 tbsp Maple Syrup

    3 tsps of Bicarbonate of Soda (Baking Soda)

    75 mls water


    200 grams of dark chocolate (animal product free if you want vegan "honeycomb")

    choice of granola, freeze dried berries, coconut, crushed pretzels, nuts, cocoa nibs etc.  

    make sure you sift your bicarbonate of soda, otherwise you risk those lumps in your finished candy. 

    You'll need either to line a heat proof bowl with non stick baking paper or lightly oil a silicone cake pan and place it on top of baking sheet. 

    I used a silly shaped silicone cake pan just to show a friend "it always pops out", a round or square silicone cake pan would be easier. 

    Now you just place your sugar and all the syrups into a medium saucepan, the mixture will rise quite a lot once the bicarbonate of soda is added so make sure the sides of the saucepan are high enough, no one wants boiled over sugar on their stove top.  

    Add the water to the saucepan too and stir the lot over medium heat just until the caster sugar is dissolved. Bring the mixture to the boil and boil until the mixture is *dark golden. It takes a few minutes, just err on the less side, the mixture can burn quite easily.

    Quickly, Quickly. 

    Turn off heat, quickly and lightly whisk in your bicarb ... it's a barely a mix through, this is to make sure it doesn't deflate.

    Quickly pour into prepared mould (careful it's HOT), leave the mould in place until cool. 

    Once cool it's pops straight out of the silicone mould, if you used the baking paper in a bowl un-mould and peel away paper.

    Tap or cut with large knife into *pieces. 

    Gently melt your chocolate in a bowl over hot water. Start dipping your pieces into chocolate and then into toppings of choice such as freeze dried strawberry pieces.  Place on rack to set.

    At this stage serve, I served mine in a "grab piece pile" with espresso for a late night pick me up. Or freeze the pieces in a single layer in a freezer container or freezer bag until needed. Keep some unchocolate dipped for those who like it plain, use leftover crushed honeycomb in coconut yoghurt, mixed in with granola, for hokey pokey ice cream, cookies, slices, cakes and plated desserts. 

    This is a freshly made piece, the top photo shows the slight darkening on freezing and defrosting... both lots tasted the same. My step son didn't mind the salt sprinkle, but his girlfriend Emer and I thought it was too salty with the increased bicarbonate.  


    *I can't stress enough the mixture is hot, remove pets and small children from the work area whilst making. 

    *Troubleshoot, don't over whisk once bicarbonate is added for a light honeycomb. Don't cook to long to prevent burning. 

    *Pieces... the small shattered pieces can be mixed into tempered chocolate and moulded into love hearts, skulls, frogs or whatever you like for honeycomb crunch chocolates.

    *there is no candy thermometer used in this recipe, the sugar mixture is brownish due to the syrups your aiming for "browner" without burning. 

    Happy baking  and confectionery making :) 

    You might be interested in an also vegan 2010 version of honeycomb with less bicaronate that results in a lighter colour and harder finish. 


    Liquid Sweeteners & Syrups

                                                              Golden Syrup

    Liquid sweeteners and syrups are often used in your baking and candy making, today a quick look at the most popular.

                                 a selection of liquid sweeteners


    Treacle is a twice boiled syrup made from a by-product produced in the process of refining sugar cane.

    Treacle is called Molasses in the US. However, black strap molasses (the same syrup boiled a third time during processing) is called Black Strap Molasses in the US, UK & Oz. 

    If you love Harry Potter, you will know 'Treacle Tart' is his favourite dessert, but treacle tart is not made from treacle... it's made from Golden Syrup (see below).

    Availability in Australia: Common, most supermarkets carry treacle. Black Strap Molasses is available in health food stores. 

                                 Golden Syrup

    Golden syrup is the syrup produced in the process of refining sugar cane. The first boiling in production produces the light coloured syrup, which is a variety of treacle.

    The essential ingredient for Treacle Tart in the UK and in Australia for our national biscuit (cookie) the ANZAC.

    Golden Syrup can be replaced by honey in recipes, though this will alter the flavour. Golden Syrup has a distinct "lightly burnt sugar" taste. 

    Availability in Australia: Common, all supermarkets carry Golden Syrup

                                    Glucose Syrup

    Glucose Syrup is a clear thick sugar syrup and a purer form of corn syrup (see below). Glucose syrup is derived from honey, fruits (usually grapes) and some vegetables.

    Used in your confectionary work to help prevent crystallisation of sugar.

    In most cases you can substitute light corn syrup. 

    Availability in Australia: Common, most supermarkets carry glucose syrup.

                                Corn Syrup

    Corn syrup is a glucose syrup derived from corn with some additives. Karo Light Corn Syrup is the most popular brand and has according to the manufacturer 'is a mixture of corn syrup and high-fructose corn syrup , flavored with salt and vanilla'. Also available as Dark Syrup. 

    There has been some bad press coming out of the US about corn syrup, it seems to be focused around obesity and the use of corn syrup in processed food. Any of liquid sweeteners mentioned today will cause obesity if over consumed. For anyone following a healthy diet & limiting processed foods the occasional consumption of corn syrup isn't a problem. 

    Corn syrup is used to help prevent the crystallisation of sugar in candy/sugar work, in frostings & some desserts.

    Availability in Australia: Difficult, some supermarkets do carry it, otherwise you will have to hunt it out at delicatessens & speciality grocers. Consider substituting for glucose syrup if unobtainable.


    Honey a sweet syrup food produced most commonly by Honey Bees. Most honey in Australia is mixed honey, however do try single varieties of honey in your baking for a flavour treat. Clover leaf honey is the best mild tasting honey for baking.

    With the same relative sweetness as sugar, honey adds a distinct flavour to your baking. Cakes containing honey brown more quickly.

    Availability in Australia: Common for mixed honey, single variety honeys are available in some supermarkets, speciality food stores & farmers markets will often have varieties such as lavender honey.

                               Maple Syrup

    Maple Syrup is a thin sweetener syrup made from the sap of maple trees. Most commonly used on pancakes, waffles & in desserts.

    Availability in Australia: Limited to good, pure maple syrup is in some supermarkets... it's usually always CAMP brand. Avoid the less expensive artificial syrups, the flavour is not comparable.