- Prep:
- 15 min
- Cook:
- 20 min
- Serves:
- 8
Ingredients
-
Butter, for greasing
-
2/3 cup (160ml/220g)) Queen Pure Maple Syrup
-
2 tbsp (40ml) water
-
2 cups (440g) caster sugar
-
1 tbsp bicarbonate of soda
Method
-
Step 1
Grease a jelly roll pan or 1 inch deep cookie sheet well with butter and set aside.
-
Step 2
Mix the maple syrup, water and sugar in a large heavy based saucepan and place over medium high heat. Bring to a boil, then lower the heat and simmer until the mixture has reached 150°C (this is the hard crack stage).
-
Step 3
Immediately remove the pot from the heat, add the bicarbonate of soda and whisk quickly for 5 second, the mixture will bubble up rapidly. Working quickly, pour the mixture as evenly into the jelly roll pan/cookie sheet. Do not stir the mixture as it will lose air.
-
Step 4
Leave the maplecomb to cool completely then break it up into edible pieces.
This lovely recipe and images are by Chew Town. See the original here.
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