Hi there, I know this is the pastry section, but as I'm talking about desserts, I was hoping that I've posted it correctly.
I've just started a new job, and some of my mise is to make butterscotch, honeycomb and peanut brittle. As you'll probably know, this is all sugar, which I'm not really experienced in, and I'm having a few problems.
Firstly we should talk about the butterscotch.
The recipe I've been given is 800g caster sugar, 1l water, 200ml double cream and 200g of butter. Boil the sugar and water to a light caramel, whisk in the cream, whisk in the butter.
The problem comes in getting a consistent consistency to the butterscotch; sometimes it comes out very thick, almost unusable, and sometimes it comes out like water. Any ideas why, when I'm using the same recipe? Also, how should I be storing this? Fridge or not?
Honeycomb recipe is again 800g caster sugar, 1l water, 80g honey and 1tbsp bicarb. Take to caramel stage, add bicarb, whisk and place in a gastro with greaseproof in.
The honeycomb is a similar issue, sometimes when I make it its fantastic, but sometimes its a total disaster. Today when I made it, although it has a good crunch to it, it is too 'sticky' when you eat it, not melting at all but getting in your teeth and not being very pleasant at all. Why is it?
Is anyone able to offer some advice? The real problem I'm facing is consistency; sometimes the product is fantastic, sometimes its mediocre and sometimes its unusable. Can anyone suggest a better recipe for either, or a suggestion as to why the problems happen?