Tuesday, 25 October 2016

Nut-Safe Chocolate Covered Cinder Toffee / Hokey Pokey / Honeycomb - Allergy Friendly Halloween Treats/Candy

Good evening my super Smashing Pumpkins,

It's getting to that time of the year when most kids (big and small) will be getting all dressed up to go trick or treating.  This year my kids are going as a robot and a unicorn (although they both asked to go as Storm Troopers but we can't always get what we want can we?)

As I watched them trip over each other as they tried on their respective outfits my head started to wander to thinking about what the weather would be like when we go out for the ubiquitous annual leisurely stroll chapping on people's doors begging for sweets, treats and candy assortments.  My head then wandered into allergy-safe treats territory.

What do kids with allergies get to eat at Halloween?  What about chocolate, fudge, tablet?  All those good sweet things that everyone should be able to tuck into after a long cold trawl of the streets.

There is one sweet thing that just screams Halloween.  I don't know if it's the colour (which reminds me of burning fire) or the American name, Cinder toffee, that too reminds of burning leaves on cold autumnal nights, but honey comb or hokey-pokey (as it is also called) is a Halloween treat that everyone deserves to eat.

I've adapted this recipe so that it is both vegan and allergy safe.  I want everyone to be able to merrily munch into great big chunks of this and feel instantly warm and fuzzy inside.

So here it is;


The Carefree Baker's Chocolate Covered Halloween Honeycomb

Ingredients:

200 grams caster sugar
5 tablespoons golden syrup
2 teaspoons bicarbonate of soda
150 grams of chocolate broken up into pieces (Plamil or Kinnerton Just Chocolate)
Dairy free spread (for greasing tin)


Method

Grease a 20 cm square tin with the dairy free spread.
Mix the caster sugar and the golden syrup in a deep saucepan (I find that if I use an oiled spoon to measure out the golden syrup the oil will stop the syrup from sticking to the spoon).
Stir the contents of the saucepan over a medium heat until the sugar has melted.  Try not to let the mixture bubble, you just want the sugar crystals to disappear.
Once completely melted, increase the heat a little and simmer the contents until you get a nice rich amber colour - this will not take long, so don't leave the pot!
As soon as the amber colour is achieved, quickly add in the bicarbonate of soda and remove from heat.  Beat in the bicarbonate with a wooden spoon until it has all disappeared and the mixture begins to foam like raging hot magma from a volcano.
Scrape the burning lava immediately into the tin (being very careful not to burn yourself!).
The mixture will continue to Hubble and Bubble in the tin.
Leave it alone to cool for a couple of hours until it is set hard and ready to break into chunks.

Clean the sauce pan right away - pour in boiling water to help dissolve the sugar which will make it easier to clean.


For the melted chocolate

Put the broken chunks of your favourite chocolate into a bowl over gently simmering water (do not let the bottom of the bowl touch the water).
Let the chocolate melt, don't over stir.

If you've not already done so, check that your honeycomb is cool and fully set.
Using the implement of your choosing (toffee hammer, rolling pin, back of a ladle), whack whack whack until you get the sized chunks you desire.

When the chocolate is melted, dip your honeycomb in the chocolate and put on a baking tray (lined with greaseproof paper) to set hard.

Chocolate covered honeycomb will keep for at least a month (but I bet it gets eaten well before then!).

If you are going to open your doors to trick or treaters this year, please please please think about those with allergies and intolerances.

If you are going to make some homemade sweet treats, why not my allergy friendly tablet a whirl along with this recipe?  You really can't go wrong!

Oh well, have a truly terrifying time my scary horror monkeys,

Until the next time, hugs,

Lxx
 

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