Honeycomb

*** Very easy honeycomb ***
Free from all the top allergens

Ingredients

100g caster sugar

40ml golden syrup

1 tsp bicarbonate soda

Half tsp apple cider vinegar

Spray of oil

Method
– Line baking tray with parchment paper and spray with oil to prevent sticking.
– Mix sugar and golden syrup and melt over low heat. When sugar is fully melted, turn up heat to allow mixture to turn a carmel colour (this will happen quite quickly). Be careful not to burn it.
– Turn off heat and add bicarbonate soda and apple cider vinegar and quickly mix well together. Make sure bicarbonate soda is fully absorbed.
– Mixture should be bubbling. Transfer immediately to baking tray.
– It should expand in size on baking tray, leave 60/90 minutes to harden.

Golden syrup

A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.

A common brand used is Lyle Golden Syrup.

Caramel filled chocolates

Caramel filled chocolates

These are so good.

They are vegan, gluten free and nut free.

Some cheap to make once you have moulds.

Ingredients

100g chocolate- I used cheap lidl dark chocolate that’s dairy and soya free. Any chocolate will work so whatis your safe chocolate.
1 tablespoon of coconut oil – this makes it easier to spread in the mould.
You might need more/less chocolate depending on size of your moulds.
Use a brush and do a thin layer in mould.
When it sets, brush on another layer. Keep doing this until you are happy mould is fully covered. Hold up to the light to make sure there’s no missed bits.

Caramel
The cream from half a can of tinned coconut, this doesn’t need to be accurately measured.
100g brown sugar – white will also work but will slightly change the flavour
2 tablespoon of water
1 teaspoon vanilla essence
1 tbsp maple syrup/golden syrup
100g dairy free butter
Put all ingredients in to saucepan. Simmer on medium heat for 20/30 minutes until golden brown. Stir regularly. Leave to cool fully.
Once chocolate is set, fill with cold caramel.
Cover with more chocolate. Once fully set remove from moulds

Eat. 😋😋

Vegan vanilla fudge

A can of vegan condensed milk (320g can) or Homemade Condensed coconut milk

75g/⅓ cup dairy free butter

75g/less than ½ cup caster sugar

1 tbsp golden syrup (maple syrup or corn syrup can alternatively be used but these will alter the flavour)

2 tsp vanilla essence

*** Method ***

Put the condensed milk, caster sugar, syrup and butter into a saucepan.
Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 10/15 minutes.
The mixture will thicken as the sugar and syrup melts.
Continue stirring over medium heat until colour changes to a ‘caramel’. This will not take very long so watch carefully as it can easily burn.
Put in moulds to set or spread on line tray to set. Leave overnight before removing from moulds or cutting.
The fudge will keep for up to a week in a air tight container.

*** Alternatives ***

Add chopped nuts once you get the caramel colour.
Line moulds in chocolate prior to adding fudge
Role fudge into balls and cover in either icing sugar or cocoa powder