off
heat
scrape
into
tray
leave
to
cool
Sometimes
you
just
won’t
catch
the
right
caramel
point.
Too
dark
caramel
and
the
bicarb
will
escalate
the
heat,
meaning
the
honeycomb
will
be
bitterly
burnt
before
you
get
it
in
the
tray – you
will
smell
the
darkness.
Start
over.
Too
pale
caramel
and
the
honeycomb
will
be
less
lofty
and
more
chewy
(hi
dentist,
take
my
money).
Still
good
for
chopping
up
and
using
for
cake
add-ins.
Okay,
let’s
’comb!
Place
the
saucepan
over
a
high
heat
and
stir
with
a
stiff
plastic
spatula
slowly
until
it
boils.
It
will
be
tough
and
sticky
then
yield
to
liquid.
Once
it’s
liquid,
remove
your
spatula
and
boil
on
high
until
the
colour
turns
from
its
original
honey
hue
to
a
few
shades
darker – like
amber.
Do
not
stir
(see
Caramel
control,
page 268).
Swirl
the
saucepan
to
circulate
a
uniform
colour,
as
it
can
cook
unevenly.
Reduce
heat
to
medium
and
cook
until
the
caramel
is
almost
dark
amber
and
the
smell
of
toasted
honey
wafts
up
(around
170°C/340°F).
The
moment
before
it
hits
the
target
colour/temperature
and
you
add
the
bicarb,
turn
the
heat
back
up
full
high
for
5–10
seconds
to
re-invigorate the caramel heat. Then remove from the heat, quickly
tip
the
bicarb
in
and
slowly
and
thoroughly
(and
VERY
VERY
carefully)
mix
with
your
spatula
for
around
1–3
seconds.
The
mix
will
puff
up
like
a
rising
cloud
as
you
stir.
Don’t
stir
this
too
fast
or
the
precious
airiness
will
be
knocked
out.
Don’t
stir
out
any
stray
bits
of
bicarb
and
risk
loss
of
loft.
Carefully
scrape
the
mix
out
onto
the
prepared
tray.
Do
not
be
tempted
to
touch
it
until
it
has
cooled.*
Allow
to
cool
at
room
temperature
for
at
least
30
minutes
before
cutting.
Break
into
pieces
and
store
in
an
airtight
container
in
the
freezer
if
not
using
straight
away.
Adaptrix
Honey-nutcomb
Add
100
g
(3½
oz)
of
toasted
nuts,
crushed
to
a
gravelly
crumb,
with
the
bicarbonate
of
soda.
This
honeycomb
will
have
a
little
less
rise
than
regular
’comb.
Great
with
peanuts!
Hokey
pokey
Not
really
an
Adaptrix,
more
a
Just
Do-trix.
Soften
a
tub
of
good
vanilla
bean
ice-cream
and
massage
chopped
honeycomb
into
it.
Return
to
the
freezer
to
firm
a
little.
Chocolate
dip
Six-year-old
me
is
beside
herself
that
she
gets
to
make
her
own
choc-dipped
honeycomb!
Carefully
saw
the
honeycomb
into
chunks
with
a
serrated
knife
(cutting
with
a
non-serrated
knife
will
create
more
shards
than
dippable
pieces)
and
freeze.
Melt
200
g
(7
o
z)
good
milk
chocolate
with
200
g
(7
o
z)
bittersweet
(50–60%,
or
higher
if
you’re
feeling
dark)
chocolate
and
20
g
(¾
oz)
neutral
coconut
oil
in
a
small
deep
bowl
over
a
double
boiler.
Cool
to
25°C
(75°F)
so
it
coats
thickly
and
dip
the
honeycomb
pieces
in
à
la
the
Mocha
glim
glams
dipping
directions
(page 43).
Chill
to
set
and
store.
*
If
you
fear
the
honeycomb
may
be
a
bit
dark
when
scraping
it
into
the
tray,
tear
the
top
skin
open
with
the
spatula
to
cool
faster.
You’ll
lose
air,
but
hopefully
avoid
unusably
burnt
honeycomb.
stir
until
sugar
melts
boil
hard
until
light
tan
(do
not
stir)
just
before
bicarb,
increase
to
high
heat
170°C
lower
heat
+
cook
to
dark
tan
bicarb