Sea salt and honey hokey pokey
Sweet sauces
I have waxed lyrical before on the joy of a homemade edible gift. While some such gifts take considerable advance planning and preparation, my go-to for a last minute present is this. It comes together in under 30 minutes and, best of all, you probably have everything in your cupboards already. <br /> <br />I’ve also waxed lyrical before on the joy of caramel. Well here the two come together with glorious effect. Some call it cinder toffee, some call it honeycomb, I call it hokey pokey. Whatever name you want to give it, it’s all about the sugar, it’s all about the caramel. <br /> <br />I’ll take a moment to recap the golden rules of caramel now. Whatever you do, do not stir. You may have a little patch of unmelted sugar in the middle of the pan. If so, gently swirl the pan to mix. Stirring will result in crystallisation and your efforts will be wasted. The second most important thing: have patience. You need to watch your caramel constantly; it changes quickly and can go from golden to burnt quicker than you might imagine. That said, don’t be afraid of a dark, rusty penny colour. That’s where the good flavour comes in. <br /> <br />Feel free to skip the salt here. You can leave it plain or drizzle some dark chocolate over the top. For me the salt cuts through the intense sweetness of the sugar, and it really is intense. <br /> <br />
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