Honeycomb 焦糖蜂巢脆餅
Who love these honeycomb?? or the Crunchie snack? The golden honeycomb candy coated with chocolate or sprinkle on top of ice-cream…. super crunchy and sweet, oh this is little bit of heaven! It is always a favourite snack, the texture and taste is a bit weired…and you just can’t stop eating it!
So this is all about science, and I don’t know about it yet is fascinating me when happen in food. What you need is only three ingredients, and the most important thing is baking soda, you can’t substitute it, is just not right. So, baking soda!
It is very easy to make, pay attention when you cook the sugar, don’t burn it and make the caramel the colour you like. I love a little bit darker, a little bit bitter. Be careful to handle the syrup as it is super hot. Everything happen so quick here, so you need to be FAST! So now you know all the trick and we get start it!
這是材料及做法都非常簡單的焦糖蜂巢脆餅Honeycomb。金黃色像蜂巢般，有香濃的焦糖味，超酥脆，令人停不了口。可作小食，沾上巧克力，弄碎後佐冰淇淋享用，或作蛋糕甜品的裝飾，食法多多。
主要材料只有三種，因有化學作用的原理，必定要用蘇打粉baking soda，沒有其他材料可以代替的。要小心煮糖漿，不要煮焦，會有苦味的。所有工序都要非常快速進行，否則蜂巢不用成形的！
In a small saucepan, mix the sugar and syrup together, cook on medium heat until the sugar dissolved. Then turn to low heat and cook the syrup into caramel color. It takes about 3 to 5 minutes.
在煲內，將糖及糖漿拌勻，用中火煮至糖溶化。然後轉小火煮糖至焦糖咖啡色，需約3至5分鐘。
Once you see the color you like, add the baking soda and keep stirring. There are many bubble, stir until you can’t see any baking soda, remove from heat. Do not overmix, or the honeycomb can’t form properly.
當煮至焦糖色後，下蘇打粉快速拌勻，會有氣泡出現，拌至看不見蘇打粉粒即可。不要攪拌太多，否則不會成蜂巢的。
Transfer it into lined baking tray, let it cool at room temperature for about an hour. The honeycomb will become dry and hard. Just smash it into small pieces. You can also coat in melted chocolate and let it set. Enjoy!
立刻將糖漿倒入鋪有烘焙紙的烤盤內，靜置在室溫一小時。餅乾會變硬，然後隨意弄碎餅乾即可，也可沾上溶化巧克力享用！
- 100 gram sugar
- 4 tablespoons golden syrup
- 1 1/4 teaspoon baking soda
- 材料：
- 糖 -100克
- 糖漿 -4湯匙
- 梳打粉 -1+1/4茶匙
- In a small saucepan, mix the sugar and syrup together, cook on medium heat until the sugar dissolved.
- Then turn to low heat and cook the syrup into caramel color. It takes about 3 to 5 minutes.
- Add the baking soda and keep stirring. There are many bubble, stir until you can't see any baking soda, remove from heat.
- Transfer it into lined baking tray, let it cool at room temperature for about an hour.
- The honeycomb will become dry and hard. Just smash it into small pieces.
- You can also coat in melted chocolate and let it set.
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