At the end of last week's blog I was undecided as to whether this weeks blog would have an autumnal theme or a festive theme. Then I ran a festive workshop on Tuesday and that sealed the deal - I am feeling fully festive now, plus it is the 1st of December so it is time to get this edible gift plan started.
Each week up until 22nd December, I will share an edible gift idea - that gives us four to play with. Then you can make all manner or pretty packages and hamper bundles up to give to your loved ones. I did this last year as well, so if you search the tags on the blog page you will find even more ideas!
We are kicking things of with Honeycomb, also known as cinder toffee or hockey pockey. It is that ‘melt-in-the-mouth’ golden bubbly heaven. I have left mine plain, but if you were feeling decadent then you could easily dip it in some melted chocolate and leave to set before packaging up.
200g caster sugar
2 tsp bicarbonate fo soda
5 tbsp golden syrup
Lightly grease a 20cm square baking tray with butter and leave to one side.
In a medium sized heavy based saucepan, melt the caster sugar and golden syrup together until the grains of sugar dissolve and your caramel mixture bubbles and turns a golden amber colour.
Take off the heat and very carefully stir in the bicarbonate of soda, the mixture will foam up so take care not to burn yourself. Whilst it is a fluffed up pillow of foam, pour it into the prepared baking tray and leave for 2 hours to set.
Tip the baking tray upside down onto a sheet of baking paper and tap the base so that the honeycomb releases itself and falls onto the paper. Don’t worry if it doesn't come out in one square as you will break it up into bite sized pieces anyway!
Divide the honeycomb between cello bags and tie with ribbon, all ready to give away.
I hope you enjoy giving this one a go, remember to take care with the hot sugar - I myself was not so careful and am typing this with one burnt finger!