![]() Everything must be ready before you even start with this recipe. Have your candy thermometer ready to go, as well as a side plate to put the candy thermometer onto when you remove it from the saucepan. Have a parchment lined baking sheet ready to go. And then….when you add the baking soda which is the magic ingredient that turns this melted sugar into honeycomb, the whole mix foams up and triples in size. ![]() If the pot is too big then it may also burn before it reaches the correct temp. If it’s not heavy bottomed then it may burn before the sugar mix reaches the correct temp. Make it in a heavy bottomed, medium sized saucepan that is quite deep. A candy thermometer is essential for making this recipe, as you need to gauge the exact moment when it reaches 300☏ (149☌) and you can remove the pot from the stove and whisk in the baking soda. Place the tray into the fridge for the chocolate to set and then your vegan honeycomb is ready to serve!Ĭandy thermometer.Roll the honeycomb pieces in the melted chocolate and then place them back onto the parchment lined baking sheet.Add vegan chocolate and coconut oil to a microwave safe bowl and melt it by microwaving it in 30-second intervals in the microwave, bringing it out to stir every 30-seconds until melted.When it’s completely set, break it into pieces.Don’t try to smooth it out, once it’s poured just leave it to take the shape it wants to take. Pour the mix out onto the parchment lined baking sheet and leave it be.Stir it in completely but don’t overmix or your mixture will start to deflate. ![]() Be wary as the mix will double or triple in size, so make sure to stir it in with a long handled spoon.
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