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Honeycomb

post #1 of 5
Thread Starter 

I made some honeycomb for the first time yesterday at work. I put sugar and golden syrup in pan heated that up then added some bi carb to it.

It was OK but you couldn't really bite on it you can to wait for it to melt in your mouth. It wasn't  hard just that it stuck to my mouth a lot. How can I make it better?

post #2 of 5
Stuck to your mouth as in sticky? Humidity could be a factor if you're sure that it was cooked to the proper temp
post #3 of 5
Thread Starter 

Well the water and sugar mix was suppose to boil then you were suppose to add the bi carb. Perhaps I could try putting it in the cellar next time to call?

post #4 of 5
Possible you didn't hit the right temp on the sugar (soft ball, hard crack etc) did you temp it with a sugar thermometer as you were doing it? Should be around 300 degrees for a hard crack and then it wouldn't be gummy.
post #5 of 5

Cook it to the hard crack stage on candy thermometer.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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