HOW TO MAKE HONEYCOMB

Ingredients:

• 150 grams caster sugar
• 2 tbsp honey
• 60 grams maple syrup
• 2 tsp bi-carb soda

Method:

Start with sugar in a pot on a low to medium heat. Add the Sugar. Add the Maple Syrup and mix through to dissolve.

Slowly heat the mixture to 140 degrees (you can check this by using a Sugar or Cooking Thermometer) then once at temperature quickly add the Bi-Carb Soda. Whisk up very quickly then pour into a large bowl (must be a bowl not a tray as this will help it rise) lined with baking paper.

Watch your honeycomb mature then let rest until hard. You need to let it rest for 25-30 minutes before breaking into pieces.

TIP – Don’t make this on a humid day as it will stay very sticky.

HOW TO MAKE A SALTED BUTTERSCOTCH SAUCE

Ingredients:

• 500 grams caster sugar
• 400 grams cream
• 150 grams butter
• Pinch of salt (to taste) 

Method:

Start with sugar in a saucepan on medium heat. Add a tablespoon or two of water to the centre to help the process and avoid crystallisation. Continuously stir the sugar as it cooks down.

Once the mixture is browned (almost burnt) and the sugar is dissolved, add cream. It will cease but just mix through until blended. You may need to remove from heat as it can rapidly bubble up.

Once cooked through, turn off  the heat and add the salt and butter. Stir until smooth and glossy.  Let cool then it is ready to serve.

ENJOY!!

Special thanks to Ungermann’s Ice Cream for sharing their secret recipes with us. You can try their delicious creations for yourself at 88 Limestone Street Ipswich.