00:06well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:12all again and i hope that i find you very well indeed and thanks for coming over just to see
00:17what i'm making this week and i've got puff candy for you today this is you know as traditional
00:23and old as it gets and i'm going to cover this puff candy with chocolate which is completely
00:29optional but it does give it a lovely flavor so you're going to need a nice big tin preferably
00:35with high sides all of my tins are quite shallow so i've over lined this one with foil because this
00:42stuff has a tendency to puff up it's got a mind of its own and it can grow out of
00:47control so just make
00:49sure you've got a big tin this was me about a year ago making this and you'll see just how
00:55mental
00:55this stuff can be so just make sure your tin is going to be big enough as you can see
01:01this one
01:02was not big enough so i've learned my lesson since then and i use a much bigger tin so go
01:08over to your
01:08cooker you want a nice large pan i am going to use my candy thermometer just because i've got one
01:14but
01:14you don't need one of these and i will show you what to do if you don't have one of
01:19these but you
01:19want to heat this to 290 which is the hard crack stage and then into your pan you want to
01:25put your
01:25sugar followed by your golden syrup and honey if you don't have golden syrup you can use corn syrup
01:31instead so either or so get those into your pan we're going to add some bicarbonate of soda later on
01:38and this is what's going to give you that puff and explosion so you want to get your sugar and
01:43your
01:43corn syrup and honey into the pan you want this on a medium to high heat and the aim here
01:50is just to
01:50make sure everything is well combined and you want to heat this as quickly as you can to get up
01:56to
01:56temperature as quickly as you can so this isn't cooking for longer than it needs to or you might
02:02burn your sugar and it's just not going to taste very nice so get this up to 290 as quickly
02:08as you can
02:09if you don't have a candy thermometer just eyeball this and once it's a nice dark amber colour you're
02:15good to go throw in your bicarbonate of soda turn your heat off and quickly get this into your pan
02:22and like i said this will grow significantly and puff up so just make sure your tin is going to
02:29be
02:30big enough or do what i'm doing and just over line it with foil so that when you know when
02:35it puffs up
02:35it's not going to come over the top and spill everywhere and i was a wee bit worried with this
02:40because it was growing so rapidly i've actually had to hold the corner there as you can see just
02:46to make sure it didn't spill through but it sets quite quickly so i didn't have to stand there all
02:52day
02:52holding the corner and as you can see it will puff and build up and you know it will look
02:57a bit like
02:58a volcano for about 10 minutes but just be patient with it and let it sort of calm down a
03:04wee bit and then
03:04you can leave it alone and you want to let this set completely and depending on the size of your
03:10dish and obviously how much you've got there it could take you an hour to two hours but you know
03:15do make sure it's set completely before you break it up and this was me about two hours later and
03:22i was
03:23really happy with this it's full of big air bubbles and it's going to give you that lovely texture so
03:28just get your foil off or your greaseproof paper whatever you've used and it should come off really
03:33easily just remember to oil your paper or your foil before you put you know your hot liquid into
03:40your pan and it should slip off really easily just like this and doesn't it look wonderful but it's
03:46massive so we're going to need to break this up into small pieces i'm not going to do the whole
03:51thing
03:51i'm going to put the rest of this into a ziplock bag but i'm going to take some of these
03:55pieces pop
03:56them onto a wire rack with some paper underneath and i've melted some chocolate in the microwave which i'm
04:03just going to spoon over the top of these wee pieces just to give you a nice sweetness along
04:08with that crunchy honeycomb on the bottom and i'm going to let this set for about an hour and then
04:14devour once this is fully set you can keep this in an airtight container for a good few days but
04:21in my
04:21experience this doesn't hang around very long so do give this one a go i know that it's known by
04:28different names in different countries i think it's also known as hokey pokey or cinder toffee
04:34chocolate honeycomb but in this country we just call this puff candy traditionally there wouldn't
04:40be any chocolate on it you know it'd just be the puff candy but nowadays with crunchy bars and
04:45that kind of thing it's more commonly found with chocolate which does give a really nice contrast
04:52so thank you so much for watching and a huge thank you as usual to the supporters of the channel
04:58over on my patreon page and to the channel members here on youtube for you all for watching leave in
05:04your lovely comments those that thumbs the videos up or even bought me a coffee using the buy me a
05:10coffee
05:10link to anyone who has left me a super thanks donation on the channel as well it's all very much
05:17appreciated and i will catch up with you during the week back here on what's for tea so until i
05:22see you
05:23again take care and bye for now bye now
Comments