Hey, any excuse for a new Bundt pan! (Come back on 4 October when the cake will be unveiled!) Win-win, right? And to celebrate my personal triumph of ideas, I headed over to Tavola and bought myself a new Bundt pan. And suddenly, the solution came to me! I could combine these two challenges by making crunchy honeycomb candy and then using it in a honey Bundt cake. There are a couple of exceptions to this rule and they include all things caramel, especially if there is salt involved. If you’ve been reading along for a while, or if you know me personally, you know that I don’t have much of a sweet tooth.
I was browsing the candy aisle of one of my local grocery store chains, the British import, Waitrose and nothing jumped out at me. Note: You can dip the candy pieces in melted semisweet chocolate and let them cool again for an even richer treat.When the theme for this week’s Sunday Supper was announced as Crunchy Goodness, I was in the midst of trying to decide on a flavor for my upcoming BundtaMonth cake where the theme is candy. When it's hard, break it apart into uneven chunks with your fingers. Set the baking sheet in a cool, dry place and let the candy cool. Quickly sprinkle the surface of the candy with the salt.It will be tempting, but do not smooth the mixture-you'll get rid of all those air bubbles! Immediately pour the mixture onto the prepared sheet, using a heatproof spatula to scrape it from the pot. Working quickly, remove the pot from the heat and thoroughly whisk in the baking soda just to combine.Let the mixture come to a boil and cook until a candy or instant-read thermometer registers nearly 300☏ and is a dark amber color (this should take 5 to 7 minutes). After this point, do not stir-you can swirl the pot occasionally if you'd like. Heat over medium-high heat, stirring, just until the sugar dissolves. In a medium, heavy saucepan, combine the sugar, maple syrup, and 1/4 cup cold water.Line a rimmed baking sheet with a Silpat mat or greased parchment.Divide the chunks among some pretty jars, tie them up with a bow, and your holiday/hostess/teacher/whatever gift is ready to go. Once you break apart the chunks, you'll see what we mean! Again, watch the video to see what it should look like, and keep the spatula way.
That's the key to get that really light, airy texture. Keep in mind however that a candy thermometer or instant-read thermometer will be very beneficial here, to get the temperature of the sugar just right, but if you don't have one, you can watch the video below for the visual cue.Īs it says in the recipe, you must try your hardest not to smooth out the blob after it comes out of the pan, even though you'll desperately want to do so. It'll become your go-to whenever you need a quick homemade gift or sweet treat for the kids. But that's another wonderful part of this recipe: All you need is four ingredients (sugar, maple syrup, previously mentioned baking soda, and sea salt, most of which you probably already have), and it'll take just 15 minutes of cook time the rest is letting the candy harden in a cool, dry place. You'll also enjoy the chemical reactions and color transformations that take place right in your own kitchen, thanks to the magic of baking soda, the secret ingredient. This candy recipe is the perfect combination of sweet and salty, and you're going to love giving it out as gifts to all of your family and friends. I sprinkle the candy with sea salt to cut the sweetness. This recipe is a miracle of science: Add a little baking soda to a dark, maple caramel and soon you have this impossibly crunchy, airy candy.
0 kommentar(er)
