Toffeecomb

What's on earth's that, you say?

Well let me explain....





I wanted to make some honeycomb that didn't actually contain honey. You see I've got a vegan dinner coming up and want something sweet to have with coffee at the end. I decided to use an old favourite instead, Golden Syrup. The flavour is slightly different than one made using honey, more 'Crunchie' than 'Violet Crumble' (Australian chocolate bars), but still yummy and exactly what I want. So to be true to my ingredients and for clarity, I've decided to name my confectionary Toffeecomb instead. You still get the general idea, and if not you can always ask :)

We grew up with golden syrup- my Dad always calls it Cockies Joy, thick spread on bread with butter, dripping down pancakes, and especially wonderful made into Golden Syrup Dumplings.... post coming soon!

Golden syrup is just water and sugar. No allergy issues or animal products here,thanks. I won't enter into the whole refined sugar debate etc,etc. Foods like this are 'sometimes' foods anyway and great for a bit of fun in the kitchen. It's great to make with the kiddies, as it has a cool science experiment vibe going once the bicarb is added and watching it foam up is really exciting!

1 cup Sugar
1/3 cup Golden Syrup
1 tablespoon water
1 tablespoon vinegar
2 teaspoons bicarb soda


First prepare a tray for your toffeecomb. Line a tray or pan with some baking paper and place it right next to the stove. Don't forget this step and remember just as you're ready to pour it into the dish or it will be messy and discouraging as all the fluffiness will be lost and you'll have to start again.

Place sugar, syrup, water and vinegar in a large saucepan.

Stir gently until combined and sugar has started to dissolve a little. Be careful not to splash any on the sides of the pan or it might crystallise later and ruin the effect. If needed run a wet cloth/finger/pastry brush around the edges to wash any sugar crystals down.

Put on a medium heat and boil gently for about 8 mins or until it reaches hard crack stage.

Quickly whisk the bicarb soda evenly through the mix, it will immediately foam up dramatically, and pour it straight into the pan .
Don't keep stirring or bumping the mix or all the lovely little gas bubbles will collapse. If any kiddies or curious husbands are helping, they need to be very careful as this is just frothy toffee, and will give very nasty burns if it gets on you.

As a chef, I have recieved burns of various natures and degrees, including steam burns, oil burns, water scalds, open flame burns, contact burns from hot surfaces, reflected burns from cooking on the chargrill for 6 hrs at a time leaving sunburn type burns, and sugar burns. The sugar burn was by far the worst burn of all as it just keep burning through the layers and when I stupidly I mean instinctively tried to brush it off with the other hand, it just stuck onto and burnt into that one as well! So, please take care my dearest Readers, I would hate to have any injuries to you on my conscience.

Leave it to cool down in the pan, then break it up and enjoy!

If you like you can smear one side of it with chocolate, or to keep it vegan, use Sweet William Chocolate that's gluten, lactose, nut and vegan friendly. I must admit that I was so excited with my pan of toffeecomb goodness that I started smashing away as soon as it was cool and set. It's much more sensible to apply the chocolate BEFORE you do this. Trust me on this.

Serve this with coffee as an sfter dinner treat, or just as a treat in general! Yummm....

So Dear Readers,









do you have a favourtie sweet spread from your childhood, and have you ever had any nasty kitchen burns?