Maplecomb Recipe

Method

1. 1

   Grease a jelly roll pan or 1 inch deep cookie sheet well with butter and set aside.

2. 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).

3. 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.

4. 4

   Leave the maplecomb to cool completely then break it up into edible pieces.