Fooding around with Jenny Morris: Sweet love

Fooding around with Jenny Morris: Sweet love
Jenny Morris

Fooding Around with Jenny Morris

I have an English friend that calls honeycomb “hokey pokey”. Apparently it is a recognised Cornish term for honeycomb. Whatever you want to call it, I love it and make it often – maybe too often!
One of my favourite chocolate coated sweets growing up used to be a Crunchie, which is delicious airy honeycomb covered with thick milk chocolate. There was a special way to eat them: first you would nibble off all the chocolate covering, then you would bite off chunks of the honeycomb and let it melt in your mouth and then wash the whole lot down with an ice cold glass of milk. I have never been happy with the Crunchies you get these days, with hard centres and not enough chocolate coating – I just can’t be bothered with them.

Now, I have always believed that the best way to say “I love you” is to make the effort and make something homemade for those special people in your life, and nothing quite brings as much delight than a batch of homemade sweets that you made with love. I wish I had known how to make this growing up. On second thought, maybe not – it’s just too addictive. If you are making this at home be very careful as the sugar gets really hot and can give you a nasty burn.
The other sweet treat I like to take along to a family gathering is a tray of homemade Petit Fours. They look difficult to make, but are as easy as pie to put together and you will be the talk of the town.

Let’s cook!

Chocolate Honeycomb
Makes 24

Ingredients:

  • 60 ml (1/4 C) honey
  • 125 ml (1/2 C) liquid glucose
  • 480 g (21/4 C) Huletts castor sugar
  • 60 ml (1/4 C) water
  • 15 ml (1 T) bicarbonate of soda (rounded)
  • 150 g dark chocolate, melted
  • 15 ml (1T) oil

Method:
Line a 3 cm deep baking tin with baking paper.
Combine the honey, glucose, Huletts castor sugar and water in a large pot, which needs to be big enough for the mixture to triple in size.
Stir the ingredients until the sugar starts to melt.
Cook the mixture over a low heat until it just starts to caramelize. Keep a close eye on it.
Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
Remove the heat and add the bicarbonate of soda and whisk briskly. (It will foam up to triple its size.)
Pour the honeycomb into the baking tray and allow it to cool until hard. Break into pieces.
Add the oil to the melted chocolate and mix well. Dip the pieces of honeycomb into the chocolate and allow to harden on a baking sheet lined with baking paper.

White Chocolate Petit Fours
Makes 25

Ingredients:

  • 250g butter
  • 150g white chocolate
  • 500ml (2 C) Huletts Castor Sugar
  • 250ml (1 C) milk
  • 375ml (11/2 C) cake flour
  • 125ml (1/2 C) self-raising flour
  • 5ml (1 t) vanilla essence
  • 2 extra-large eggs, lightly beaten
  • 15ml (2 T) apricot jam
  • 100g sugar paste icing
  • Huletts Icing Sugar for dusting
  • Fondant Icing
  • 6 extra large egg whites
  • 1625ml (61/2 C) Huletts Icing Sugar
  • 25 fondant daisies

Method:
Preheat oven to 180 ˚C.
Line a 22 cm square cake tin with baking paper, wrap the outside of the tin in foil allowing cake to cook more evenly.
Melt the butter, chocolate, Huletts Castor Sugar and milk together, mix until smooth. Do not allow to boil.
Place the mixture in a large bowl and leave to cool for 15 minutes.
Sift the cake and self-raising flour together, add to chocolate mixture with the vanilla essence and eggs.
Pour the mixture into the lined baking tin.
Bake for about 45 – 50 minutes or until a skewer comes out clean.
Allow the cake to cool completely before removing from tin.
Trim the top of the cake if necessary for an even surface.
Turn it over so the bottom of the cake is facing up and spread a thin layer of apricot jam over the top of the cake.
Dust surface with Huletts Icing Sugar and roll out the sugar paste to about 12 mm thick. Lift it carefully and place over the jam.
Trim the edges and cut the cake into 4 x 4 cm squares.
Place squares on a lined baking sheet and freeze. This helps to avoid crumbs when dipping into the icing.

Fondant Icing
Place 3 egg whites in a bowl and slowly add 685 ml (23/4 C) of Huletts Icing Sugar until you have a thickish but still runny consistency.
Take the petit fours out of the freezer a few at a time and dip into the icing making sure that they are completely covered.
Place them on a rack to dry.
Do a second dipping with a thicker fondant icing by mixing the remaining 3 egg whites and 940ml (33/4 C) of Huletts Icing Sugar.
Dip the petit fours into the icing and allow to dry on rack.
Place petit fours in mini cupcake holders and decorate with tiny fondant flowers.