I woke up stupidly early this morning with a deep urge to make crumpets from breakfast. I decided to use the crumpet recipe that was used in last weeks Something for the Weekend. It was really interesting seeing the dough develop and it was a really springy dough texture. They tasted delicious (far far better than shop brought variety), but the texture wasn't quite right. I think I may have over beaten it when I added the milk. We started out makin
g the crumpets with a metal pastry ring, but also tried pouring the batter straight into the pan and they turned out more like pikelets. I did take pictures, but they just look awful!
Not to be undeterred I decided to make cinder toffee this afternoon. I've always been a bit scared of boiling sugar, worried about burning myself. I had heard from some people that the Nigella recipe for cinder toffee doesn't always work so I found an alternative recipe in a back copy of GFM. If only I knew cinder toffee was so easy, I would have made it ages ago. It was amazing to watch the reaction between the sugar and bicarb. My sister is coming to stay tomorrow, but I can't guarantee there will be any cinder toffee left by then. The pieces just keep on falling into my mouth!
Cinder toffee (Honeycomb)
5 tbsp granulated sugar
2 tbsp golden syrup
1 tsp bicarbonate of soda
1) Heat the sugar and syrup gently in a saucepan until sugar has melted, begins to boil and turns a golden yellow colour.
2) Whisk in bicarb with a hand whisk then pour quickly onto baking parchment. Allow to set.
tip: to clean toffee encrusted pan, pour boiling inside pan and the toffee will melt away.
Sunday, October 21, 2007
Crumpets & Cinder Toffee
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19 comments:
Yum - did it taste as good as it looks? I fancied Crumptes for tea today - it must be a winter thing - but sadly didn't think of making them
The cinder toffee was delicous. I can't stop eating it!
looks like one to add to my list then!
BTW I have just set up a foodie forum that maybe of interest - the details are on my blog. It is very new, you are welcome to pop the details of your blog on there.
That's a brilliant photo Jules!
How does cinder toffee taste? It looks a lot like honeycomb.
It tastes like a very yummy crunchie bar, but minus the chocolate. Honeycomb is more or less the same as cinder toffee. Some recipes for cinder toffee also contain butter & vinegar, but I prefer this recipe.
So easy! I've made two batches for a girly night. I think one batch is more successful than the other, but it'll be yummy, chewy or not.
Any hints for making it crunchy? tip out as soon as bicarb is whisked in?
Sara - I read somewhere that to make it really crunchy, put the toffee into the fridge as soon as you've poured it.
Once it had set and I had broken it up I stored my toffee in an airtight container. It did begin to go a bit chewy after about 3 days, but still tasted delicious!
I have been looking for good recipe for this candy, but what is golden syrup? Is that Karo's corn syrup?
Alexis - Golden syrup is a invert sugar syrup that is popular in the UK. (there is more info here http://en.wikipedia.org/wiki/Golden_syrup )
I've had a quick look on the internet and the closest US alternative is corn syrup, but not golden corn syrup.
Ooh I have to make some tonight! We called it sponge candy when I was a kid.
Is it wrong that I want to dip them in chocolate and THEN eat them???
Vicki - It's been interesting to hear what people call it. I never realised there was so many names for what I call cinder toffee!
purple goddess - ah there is nothing wrong with wanting to dip them in chocolate!
Here in OZ, honeycomb dipped in chocolate is called a Violet Crumble.
Food of the gods (or in this case, goddesses) I tells ya!!!
Help - I just can't make this work. It sets into a thin solid lump. I whisked it up with one of those whisks where you wind the handles - should I be using a hand whisk (the ones just made from wires)?
I tried sealing the last lot in an airtight container whilst it set, but it still went flat.
Help!
Andy
Andy - sorry to hear you've had problems with it. It could be the type of whisk you are using that is causing the problems. Use a basic wire whisk and only lightly (but swiftly) whisk until the bicab is combined. If you have a very warm kitchen this can also make a difference. As soon as you have poured out the mix onto the baking sheet, don't try and spread it out, then put it straight into the fridge.
If the mixture is over whisked or/and too warm the bubbles collapse and it will go sticky.
Hope this helps
Jules
Hi Jules! It was actually completely my fault - I neglected the sugar and corn syrup while it was heating and it burned! tsk tsk - but the second batch turned out perfectly. Thanks for stopping by and for the recipe too!
Mmmm. Just made some of this and its divine.
Think it may have gone a bit wonky as its all sat in the bottom of the tin - followed Nigella, should have stuck with the baking tray method!
Still, tastes great, the children aren't complaining and I'm about to make a 'real' hot chocolate drink to dip it into!
peep - glad to hear the second batch worked.
Lulu - now cinder toffee and hot chocolate sounds like a great combination!
Oooh am definitely going to make this tonight! I lvoe the way you don't have to use much ingredients as the bicarbonate of soda just makes it all expand!
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