Ok this is going to be a lot of pictures, and a lot of sugar. You ready?
So I went back home for 4 days, those 4 pictures are from my old garden and the surrounding area. The bus took 8 hours which nearly sent me insane.
We took the boat out on the lake which was pretty cool (apart from when the wind picks up and boat starts swaying, not my fave).
Oh yeah, and how could I forget these little guys? Probably the cutest in the entire world.
Yeah whatever Naomi, Wales blahblah, where's the honeycomb recipe? Oh sorry, did you want to know how to make THIS?
Well why didn't you just SAY. It's so easy! To make a huge amount of just normal chunks of sweet and crunchy honeycomb you'll need:
1 cup sugar
1/4 cup and 2 tbsp of glucose syrup (you can find it in the baking aisle of most supermarkets)
2 1/2 tsp of bicarbonate of soda
If you had a candy thermometer it'd be handy but I didn't use one and mine turned out ok.
Put the sugar and the glucose syrup into a biggish saucepan and bring to the boil. Try and resist the urge to keep stirring it, it makes it go a bit weird. If you have to, just use a wooden spoon to kind of poke it all together. Once it's boiling, leave it to bubble away until it goes a darkish golden colour underneath all the bubbles (if you've got a thermometer, this is when it's 300F).
While it's bubbling away you need to get everything ready. Measure out your bicarb of soda into a little pot ready to tip in, grab a whisk and decide where you're going to leave the honeycomb to cool. I used a big silicone cake pan, silicone is excellent for this, doesn't stick at all. So when you're ready and it's all golden and bubbling, turn off the heat, pour in the bicarb and start whisking. It'll swell up to the very top of the pan, SO COOL. Within about 5 seconds it'll be triple it's original size, at this point tip it into whatever you've prepared for it.
It doesn't even take that long to cool, about 30 minutes. So you can eat it in big chunks like this:
Or you can cover it in melted chocolate, refrigerate it, and make your own mini vegan Crunchie bars?
Or, you could grab a pack of vegan cream cheeze (around 8oz/200g), 2 x 200g bars of dark chocolate and 1 3/4 cups of icing/confectioners sugar and make some chocolate honeycomb truffles?
Beat the cream cheeze in a bowl until smooth, and tip in the icing sugar, a bit at a time until it's all combined. Melt 1 bar of chocolate, and add to the mixture.
Put some of the broken honeycomb into a bag and smash it up with a rolling pin (not too fine or it'll just dissolve into the chocolate).
Stir the broken honeycomb into the chocolate mix and refrigerate for about 30 minutes.
Once it's set take a teaspoon and scoop out a gobstopper sized piece, then quickly roll it firmly between your palms. Once it's round, put it onto a board and do the next one until you've done the whole bowl. Then melt the remaining chocolate and scoop up one of the balls, roll it around in the chocolate, then put onto some greaseproof paper, or a silicon tray to set.
Put them into the fridge and once they're set, wrap in some foil and twist the ends. If you didn't want to coat them in chocolate you could just roll them in some cocoa powder to stop them sticking together. Store them in the fridge for maximum tastiness.
There's a party in my tummy, so yummy, so yummy!
Oh, did you want to see more of my friends?
If you're going to be taking any trips soon, I've uploaded my travelling playlist for you to download it here, you know, if you want it (it's made for wistful window gazing).