Filter
Reset
Sort ByRelevance
SHODGIN
Brittle caramel
Brittle caramel, also called honeycomb
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Line a baking sheet with baking paper.
-
Put the sugar and syrup in a large saucepan with a thick bottom and let it caramelise on a low heat.
-
Turn off the heat when the caramel has become deep golden brown.
-
Put on a kitchen glove or wrap a dry tea towel around your hand and grab the handle of the saucepan with that hand.
-
Add the baking soda to the caramel and stir well with the spatula or wooden spoon through the caramel. The mixture will immediately bubble up and increase in volume.
-
Spoon the mixture onto the baking sheet covered with parchment paper. And let it cool down and harden in 30 minutes.
-
Break or chop the brittle caramel into pieces and store in a closed drum. Nice over ice or as a topping for example on a cupcake.
-
110 minPastriesself-raising flour, dark brown sugar, biscuit and speculaas spices, ice cold butter, milk,thick cream butter speculaas step-by-step -
270 minPastriesbutter, country cookies chocolate, salted pecans, freshly sweet apple, dark brown sugar, ground cinnamon, fine cristalsugar, fresh cream cheese, rinse apple syrup,monochrome cake with apple and cinnamon -
400 minPastrieswheat flour, baking powder, five spice powder, salt, unsalted butter, fine cristalsugar, medium sized egg, vanilla aroma, Raspberry Jam, powdered sugar,sandwich cakes with jam -
140 minPastriesunroasted hazelnuts, medium oranges, ground cinnamon, sunflower oil, light brown caster sugar, medium sized egg, wheat flour, baking powder, winter carrot, powdered sugar, cream cheese natural,Carrot Cake
Nutrition
145Calories
Sodium17% DV405mg
Fat0% DV0g
Protein0% DV0g
Carbs12% DV36g
Fiber0% DV0g
Loved it