Honeycomb and nougat recipes (Confectionery)

Member Name: clairestevens

Product:	Confectionery
Date:	23/01/08 (219 review reads)
Rating:

Advantages: So yummy

Disadvantages: Not very healthy

These recipes for sweets are really easy but never fail to impress....

Honecomb (Cinder Toffee)
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Preparation Time: 20 minutes, plus setting
Cooking Time: 25 minutes

Ingredients
200g caster sugar
100g golden syrup
40g butter
2 tbsp water
half a tsp vinegar
1 tsp Bicarbonate of soda

1. Line a 15cm square tin with baking paper.

2. Put the syrup, sugar, butter and water into a large pan over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.

3. Cook, without stirring (very important) until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.

4. Add the vinegar and bicarbonate of soda to the pan - take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.

5. After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp knife. Break along the lines when it has completely set. The toffee will keep in an airtight tin for up to two weeks.

Nougat
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680g caster sugar
340-450g almonds
340ml golden syrup
235ml water
60ml clear Honey
2 egg whites
1 tsp vanilla extract

1 Put the sugar, syrup, honey and water into a saucepan and cook until a temperature of 127°C (260°F) is reached or a brittle ball will form in water.

2 Beat the egg whites stiffly and pour the mixture slowly into them, beating constantly until the mixture grows stiff and waxy.
Then add the vanilla and nuts.

3 Mix well and pour into a small box or pan lined with baking paper.

4 When it has cooled sufficiently, cut in squares or slices.

Summary: Quite impressive if you're not watching your waistline