There are a lot of chocolate bars (or candy bars as an American would call them) that exist in Australia and nowhere else. Well, possibly in New Zealand too, but as I've been in the UK for the last ____ years then here is where I need them. Some of these bars are, in no particular order, Violet Crumble, Chokito, Polly Waffle, White Knight, Peppermint Crisp oh my gosh, I've just read that Polly Waffles were discontinued in 2009 due to poor sales after 62 years! Darn it, if only I'd liked them more ;)
Anyway, I digress. I love all of these chocolate bars and have told the girls about them too - in preparation for our upcoming trip to Melbourne later this year. It's Mr Becca's and my first trip back in over a decade, and the girls have never been, so to say we're excited might be understating it just a little. Me, I'm excited about all the chocolate bars and sweets (lollies in Aussie vernacular) I'll get to eat. After all, diets don't exist in other countries, do they??
Hmmm, digressing again.
So anyway, I made some honeycomb for the first time ever. And parts of it tasted just like I remember Violet Crumbles used to taste. Result!!
I had a chance to use the sugar thermometer I had bought not so long ago, which was fun in and of itself. It's surprising how long a watched pot actually does take to boil to 150c. And then it all happened so suddenly that it wasn't so funny any more.
The recipe said to do everything quickly once it reached the right temperature, so I did. But for next time I shall mix the bicarbonate of soda more thoroughly, and hope that the golden syrup doesn't sink so much to the bottom of the heavily oiled, foil-lined pan when poured out.
Apart from that though, it was delicious.
As mentioned, in parts it was a bit chewy so I thought it'd taste better chocolate coated. The next day I melted a mix of milk and dark chocolate and got to work.