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Ingredients - makes 2 ltrs
- groundnut or sunflower oil for the tin
- caster sugar 200g
- maple syrup 6 tbsp
- bicarbonate of soda 2 tsp
- sweetened condensed milk 300ml
- double cream 2 x 600ml pots
- vanilla extract 2 tsp
- Step 1
Lightly oil a non-stick baking sheet. Put the sugar and 4 tbsp of the syrup in a frying pan with 3 tbsp water.
- Step 2
Heat gently until the sugar dissolves, swirling the pan to help it along.
- Step 3
Boil the mixture until it turns a deep, golden caramel colour.
- Step 4
Add the bicarbonate of soda.
- Step 5
Stir it in with a whisk ? this will make it foam up.
- Step 6
Quickly pour it onto the oiled baking sheet and leave to cool completely. ( Note: Use lightly oiled greaseproof paper to line the dish, easier to get honeycombe out )
- Step 7
Break into bite-sized pieces.
- Step 8
Put the condensed milk, cream, the rest of the maple syrup and vanilla into a large bowl. Beat with an electric whisk until softly whipped and just holding a thick ribbon.
- Step 9
Gently fold in most of the of honeycomb then tip into a freezer container. Finish with the rest of the honeycomb, and freeze until needed.
It's absolutely delicious