To make a delicious fluffy caramel recipe, it is essential to prepare in advance so that you have all the necessary ingredients and utensils at hand. Start by lining a small baking tray (20 x 20 cm) with parchment paper, ensuring it is well secured. Choose a taller stainless steel pot, as the caramel will swell considerably and may tend to overflow. You will also need a wooden spoon or a wooden spatula, as well as a pear-shaped whisk.
In the stainless steel pot, mix the sugar with the honey using the wooden spatula. It is very important to homogenize the mixture well, as during the caramelization process you are not allowed to stir the caramel, but only to shake or rotate the pot. Place the pot over medium to low heat and wait for it to start bubbling. Once this happens, reduce the heat and let the sugar melt evenly, caramelizing until it reaches an amber hue, which should take between 3 and 5 minutes. At this stage, do not stir the ingredients in the pot, just shake or rotate the pot to avoid burning the caramel, which will taste bitter if left on the heat too long.
Once the caramel reaches the desired color, remove it from the heat and quickly add the baking soda, stirring vigorously with the whisk. Make sure to mix only until it starts to foam and the baking soda is fully incorporated. Then, pour the caramel foam onto the prepared tray in one spot, being careful to work quickly. It is essential not to try to spread or level the caramel in the tray, as this will ruin the final honeycomb appearance.
To add a delicious topping, immediately sprinkle with almond flakes, coarsely crushed nuts, or coconut, depending on your preferences. Let the caramel cool for 15-20 minutes at room temperature, during which time it will harden. Once cooled, break the caramel into small bite-sized pieces, or use a hammer to break it.
This caramel can be enjoyed plain, but there are also more elaborate options. You can dip the pieces of caramel in melted chocolate and let them cool, then allow them to dry on a rack. Another idea is to pour chocolate over the honeycomb and then break it into pieces. If you want to add a decorative touch, stick wooden sticks around the outer side of the honeycomb immediately after pouring the mixture into the tray. Once cooled, cut the honeycomb into 10-12 pieces using a knife or break it by hand.
The caramel can be colored with a few drops of food coloring before adding the baking soda, giving it a cheerful hue. Also, coarsely crushed, it can be used as a topping on cakes or ice cream, adding a crunchy element. Finely crushed and mixed with butter, it becomes a delicious spread that can be spread on warm bread slices or pancakes. This caramel can be stored for up to two weeks in an airtight tin box, kept in a dry and cool place. If the pieces are covered with chocolate, they can last up to a month, providing a perfect treat for indulgent moments.
In the stainless steel pot, mix the sugar with the honey using the wooden spatula. It is very important to homogenize the mixture well, as during the caramelization process you are not allowed to stir the caramel, but only to shake or rotate the pot. Place the pot over medium to low heat and wait for it to start bubbling. Once this happens, reduce the heat and let the sugar melt evenly, caramelizing until it reaches an amber hue, which should take between 3 and 5 minutes. At this stage, do not stir the ingredients in the pot, just shake or rotate the pot to avoid burning the caramel, which will taste bitter if left on the heat too long.
Once the caramel reaches the desired color, remove it from the heat and quickly add the baking soda, stirring vigorously with the whisk. Make sure to mix only until it starts to foam and the baking soda is fully incorporated. Then, pour the caramel foam onto the prepared tray in one spot, being careful to work quickly. It is essential not to try to spread or level the caramel in the tray, as this will ruin the final honeycomb appearance.
To add a delicious topping, immediately sprinkle with almond flakes, coarsely crushed nuts, or coconut, depending on your preferences. Let the caramel cool for 15-20 minutes at room temperature, during which time it will harden. Once cooled, break the caramel into small bite-sized pieces, or use a hammer to break it.
This caramel can be enjoyed plain, but there are also more elaborate options. You can dip the pieces of caramel in melted chocolate and let them cool, then allow them to dry on a rack. Another idea is to pour chocolate over the honeycomb and then break it into pieces. If you want to add a decorative touch, stick wooden sticks around the outer side of the honeycomb immediately after pouring the mixture into the tray. Once cooled, cut the honeycomb into 10-12 pieces using a knife or break it by hand.
The caramel can be colored with a few drops of food coloring before adding the baking soda, giving it a cheerful hue. Also, coarsely crushed, it can be used as a topping on cakes or ice cream, adding a crunchy element. Finely crushed and mixed with butter, it becomes a delicious spread that can be spread on warm bread slices or pancakes. This caramel can be stored for up to two weeks in an airtight tin box, kept in a dry and cool place. If the pieces are covered with chocolate, they can last up to a month, providing a perfect treat for indulgent moments.
Ingredients
-100 g granulated sugar (for a deeper flavor, use Demerara or Muscovado sugar) -4 tablespoons natural honey -1 ½ teaspoons baking soda, sifted (mandatory!) Topping: almond flakes / coarsely crushed nuts / coconut / chocolate, etc., to taste (optional)