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By *aris23 OP Woman
over a year ago
France |
You know the stuff - it's the middle of a Crunchie. I've tried to make it today - burnt the first one batch and had to chisel it off the pan, the second tasted too much of bicarb and has gone in the bin!
Anyone of you cooks had success with this and willing to share their recipe? I don't disappoint my little lad again!!?
Thank you kindly x |
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By *aris23 OP Woman
over a year ago
France |
"I usually buy blocks of them in sweets shop and bash them up into piece at home.  "
Good idea and thank you - but I wanted to make it at home with little one. Ah well, we'll do peppermint creams instead...nothing to go wrong there. |
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By (user no longer on site)
over a year ago
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Make sure you add some liquid glucose in recipe mix, key is when honeycomb in pan visibly bursts on expansion to immediately and quickly pour into prepared baking tray. |
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Lorraine Pascal recipe:
Gently melt 80g of butter in a pan
Add 100g caster sugar and 80g golden syrup.
When sugar has all dissolved turn up the heat and boil rapidly for five mins till you get golden brown colour.
Add 2 teaspoons of bicarb.
Pour onto oiled surface/tin/marble slab. |
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