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  • Writer's pictureargyleaustraliansaffron

Saffron Honeycomb

Ingredients


  • 100mg ground saffron (approx 10 strands)

  • 150 g caster sugar

  • 2 tbs honey

  • 60 g golden syrup

  • 2 tsp bicarbonate of soda



Method

  • Add your ground saffron to the honey and stir through to combine> if you only have whole saffron stigmas, simply grind up approximately 10 strands in a mortar and pestle

  • Line a deep tray (at least 5cm) with baking paper and set aside.

  • In a large, heavy bottomed saucepan (bid enough to hold the mixture once it expands and bubbles up), combine the caster sugar, saffron honey and golden syrup.

  • Put the pan over a low heat and, then stir with a wooden spoon until all the sugar has dissolved.

  • Add a thermometer to the pan and allow the mixture to slowly rise to 150°C.

  • Take off the heat, and sprinkle in the bicarbonate of soda. Quickly, stir the mix well.

  • Quickly transfer the honeycomb mix into the prepared tin.

  • Allow to cool completely, then remove from the tin, and break into large chunks.

  • Store in an airtight container.


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