Chocolate fountains make for a simple, impressive dessert at the end of a dinner party, or can just be a great way to entertain the kids if they have friends around. If you haven’t got one already check out our smart Stainless Steel Chocolate Fountain here. You can try all sorts of goodies to soak in chocolate, including all kinds of fruits, nuts and sweets. So alongside those chunks of juicy pineapple and crunchy macadamia nuts why not have a go at making your own sweet treat that’s ideal for your chocolate fountain.
Honeycomb toffee, also known by a variety of different names including sponge toffee, cinder toffee or ‘hokey pokey’ is a traditional and yet ever popular delicious toffee that is in fact very easy to make.
You only really need three basic ingredients:
200g of caster sugar
5 tablespoons of golden syrup
2 teaspoons of bicarbonate of soda
Plus a little butter just for greasing your tray.
5 tablespoons of golden syrup
2 teaspoons of bicarbonate of soda
Plus a little butter just for greasing your tray.
So how to do it:
1) Firstly lightly grease a medium size square tin so that it’s ready for the mixture.
2) Mix the sugar and the syrup in a pan and then heat gently until all the sugar grains have gone.
3) Next turn up the heat and let it bubble until the mixture has turned an amber color, which shouldn’t take very long at all.
4) Then turn off the heat and mix in the bicarbonate of soda until it’s all disappeared, by this stage the mixture will be foaming from the bicarb.
2) Mix the sugar and the syrup in a pan and then heat gently until all the sugar grains have gone.
3) Next turn up the heat and let it bubble until the mixture has turned an amber color, which shouldn’t take very long at all.
4) Then turn off the heat and mix in the bicarbonate of soda until it’s all disappeared, by this stage the mixture will be foaming from the bicarb.
Now scrape the mixture into your greased tin, (carefully though as melted sugar gets super hot) and leave it for at least an hour or so until its ready to break up and be smothered in chocolate.
Just a couple of top tips…
-Use an oiled spoon to measure out the syrup it will make things a lot easier.
-Once the mixture has darkened, be quick to turn of the heat and mix in the bicarb – before it gets too dark and burns.
-Use non-stick equipment if you have it and even pour the mixture out on to grease proof paper to stop all the pans getting into a big mess. You might do well not to leave the washing up until later too, as the sugar will get stuck on otherwise.
-Use an oiled spoon to measure out the syrup it will make things a lot easier.
-Once the mixture has darkened, be quick to turn of the heat and mix in the bicarb – before it gets too dark and burns.
-Use non-stick equipment if you have it and even pour the mixture out on to grease proof paper to stop all the pans getting into a big mess. You might do well not to leave the washing up until later too, as the sugar will get stuck on otherwise.
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