Professional Baker Teaches You How To Make HONEYCOMB!
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- Опубликовано: 2 окт 2024
- Learn how to make the easiest kind of toffee (also known as Honey Comb)!
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Ingredients
1 ½ (22 ml) Tbsp honey
5 tsp (25 g) baking soda
½ tsp (2 g) cream of tartar
1 cup (250 ml) water
3 ½ cups (700 g) granulated sugar
1 ½ cups (375 ml) golden corn syrup
Directions
1. Grease and line a 9-x-13-inch (23-x-33 cm) pan with parchment paper so that the paper comes up higher than the sides.
2. Have the honey measured in one dish and stir the baking soda and cream of tartar together in another dish. Have these on hand, along with a sieve, by the stove before you start cooking the sugar.
3. In a large* saucepan, place the water (water first allows the sugar to dissolve evenly), sugar and corn syrup and bring the mixture to a boil over high heat, stirring just once or twice to ensure everything is dissolving evenly. Continue boiling, without stirring, until the mixture reaches 284ºF (140ºC) on a candy thermometer. At this point, stir in the honey, and continue boiling until 300ºF (150ºC) is reached (the liquid will only be a pale amber colour, not caramelized fully). Remove the pot from the heat and using a wooden spoon quickly sift in the baking soda mixture, stirring quickly and vigorously to make sure it has been incorporated, but once the baking soda is no longer visible, stop stirring so as not to deflate the toffee. Quickly scrape the frothing mass (it will keep growing and growing!) into the prepared pan and let it set (do not spread it) until cool - this can take up to 2 hours, and it will continue to grow a little more before it sets.
4. Crack the toffee with a rolling pin to break into bite-sized pieces.
5. The toffee will keep up to 4 weeks in an airtight container.
6. *You need a large saucepan to factor in room for the sponge toffee to expand.
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Thank you for watching our latest video! Don't forget to check out the recipe in the description and let us know how your Sponge Toffee turned out!
Mary C .i agree
Oh Yum with Anna Olson can I use Citric Acid instead Cream of Tartare ??
Hi I don't know what went wrong but my honeycomb turned out gooey. My sugar thermometer didn't go up more than 116 Celsius for some reason and the sugar seemed to be dark. I used golden syrup. Is it the same as golden corn syrup?
thanks for that so far the best one i have seen yet and even in pro kitchens
Step 1: Contacting a chemical retailer to acquire cream of tartar being careful not to admit you are going to put it in food. Step 2: Ask them if they can order in corn syrup, once again being careful not to tell them you would ever serve it to humans. Then cook away!
my personal advice on honeycomb making: Do NOT lick the wooden spoon, it will only taste like pain.
Good advice!
Well, yes. You'll be lucky if you don't give yourself second degree burn.
OMg i am screaming
Will Bryan Why are you screaming? Was it the joke or the spoon?
@@fishcereal9940 screaming at the joke!
DOES THIS LADY HAVE A DRAWER OF SUGAR???
You better believe it!
Do you have a drawer of caps lock keys?
@@druidboy76 nah he has as drawer of all the other keys, all the caps lock keys are on his keyboard.
Lmao, why yes. Yes she does! Sugar superhero 😁
I was thinking the same thing. If it were my kitchen, it'd be labeled "diabetes" for comedic value.
In my country we add Insulin to this healthy treat.
pol
lol
😂😂😂
Phase Converter 135 amp 208 V why the hell would you add insulin??
@@GothicaBeauty u dont understand a joke...that's lot of sugar so she was being sarcastic
am I the only one who think it looks like osteoporosis bones?
탱이달 finna crumch dem bones
I thought they were bones.
Crunchy bones😍
Lol the spongy bone 😂
😂 Nope ur not alone. Nurse here.
"You wanna stop stirring after a point" WHAT POINT GURL WHAT POINT??
point of no return..
When it’s mixed
When youve mixed the soda and tartar evenly through
Yeah kinda stupid af to not even point the camera at it
If you've stopped stirring after your spoon gets stuck inside the toffee, and you can't get it back out, you've stirred too long. :)
She didnt scrape the pan. And now thats all I can think
Vanilla me toooo
Same here
That made me laugh
Maybe they just didn't show it
TL;DR: scraping the pan's sides increases the chance the recipe goes wrong.
Confectioner here.
-Sugar sets in different structures at different temperatures (low temperatures mean the sugar sets softer.)
-however, sugar wants to set as a crystal - and if there is a seed crystal, there is a chance it sets in a way you don't want, and you end with a bad texture/colour.
Now, the pan isn't a uniform heat. the bottom, which is direct contact to heat, is hotter than the sides which do not have direct contact to heat. There is also, mixed in with that, sugar that has spat up and crystallized on the side where there is less heat.
Once she's added the foaming agents, she can't see if there is any seed crystals that could ruin the batch so she doesn't scrape to lessen the risk.
Anna, thank you for including metric measurements in your recipes! I've learned over the years that baking by WEIGHT instead of volume give consistent results every time.
Video sponsored by the the International Dentists' Association
We would have to admit that if it were true! :)
I thought it was the international diabetic association.
who's here from squid game lol
meeee
@@cutiecrybabyy samee! have you tried making this yet? and if so has it worked for you?
Man I swear I got the same lid as the one from the honeycomb challenge gave it yo my little brother and he start running.
@@Raven_Debs24 lol
@@safi2176 this isn’t dalgona, do your research before you comment. Dalgona doesn’t have syrup in it. Just sugar and baking soda
Toffee sponge? You absolute psychopath!! WHAT KIND OF NAME FOR HONEYCOMB IS THAT
cinder toffee/honeycomb for me. i just started making this, when a recipe says 'DO NOT USE BAKING POWDER', it means it!
my 3rd attempt was perfection tho.
half dipped in chocolate for crunchies too.
It's different in every country, some may call Honeycomb,Cinder Toffee or Toffee Sponge.
In NZ we call it Hokey Pokey lol (edit spelling, autocorrect changed it to hockey)
Actually Anna was basically using baking powder.
Because baking powder is basically a mix of baking soda and acidic substance. The acidic substance here is, you guess it, that half teaspoon of cream of tartar 😂
My theory is the person up loading it hated the name toffee sponge as much as most people in the comments seem to so they changed it in a passive aggressive way to let her know the name ' toffee sponge' sucks.
"It takes a minimum 2 hours to cool..."
"And here it is"
How the hell she do that?
Magic, naturally ;)
Take another look when she sets it away. Notice anything besides it? Perhaps an earlier batch which was made to show right away what the result will be? :P
@@ribendende dude he's kidding
@@marioncontol3121 How would you know? Are you his crazy psycho girlfriend that stalks all his youtube comments to check if he is cheating on you, but when he isn't, you crazily defend his every silly mistake? :P
@@ribendende lol dude chill the fuck out. Just because you failed to notice his humor doesnt mean we're all laughing at you now 🙄
Dip it in milk chocolate and boom! You got yaself a crunchie.
Bingo!
Or dip it in Vanilla ice cream and you got Hokey pokey icecream
My dad bought this with dark chocolate on it when I was a child. It was soooo good.
aznlover9114 Crunchie is heaps different and better
The BIGGEST bar ever!
Squid game, I came here for squid game
Same
I only found out about this recipe 2 months ago 😭😭 I love how everyone is here for squid game
@@reedabrat1165 this isn’t dalgona, wrong recipe. You guys really need to do some research, this ain’t it
POV:YOU SEARCH THIS BECAUSE OF SQUIDGAME.
this isn’t dalgona, they added more baking soda than dalgona.
we use it in germany to insulate windows. we call it Bauschaum
Lol xD
Sadly, that's not the same thing LMAO
Gino Feretti I‘m from Austria - thought exactly the same! Just the look does not make me want to eat this.
I was so surprised when I found out about this kind of caramel. Funniest thing is, Its a pretty big thing almost everywhere but Germany
I grew up in America, my family used to own an Aviation Business. Our Hangar Doors were lined with the stuff for insulation and it's immediately what I thought of lol
In New Zealand we call this Hokey Pokey and it’s one of the recipes we learn as children when we start baking. We don’t use corn syrup in it though. It’s also something we put in ice cream, and it’s made into a chocolate coated bar as well which is called a Crunchie. Yum.
I'm from England and crunchie is one of my favourite chocolates 😭 its just so good
Yes, called Crunchie bar in UK as well - eating one now while watching this
Everyone loves it here in Australia too
@@brian2087-v1w Violet Crumbles are better :P
@@beaudeeley probably ive only had them a couple times
I love honeycomb. When I lived in upper California, I would take my son to Great America ( don’t know if it’s called something different now) in Santa Clara area. I’d get seasons passes for us so we went a lot. But one of our stops each time was an old fashioned candy store and honey comb was one of the things they offered and I would buy about once a month. I haven’t had real good honey comb since then but I’m going to try this. It will bring back memories. Now I just need to learn how to make the taffy I use to get at Santa Cruz. These were places of my childhood.
I have never heard it called Sponge Toffee before.
It’s a Canadian thing.
Yeah, I found it strange especially since the title says honeycomb. I’d never heard of sponge toffee either and just figured it was regional thing.
As little kids we made it every time mum went out.. as she left she gave us instructions NOT to to be making any lollies... we started before the car had left the street. Here we call this Hokey Pokey
It’s the same as a Cadbury Crunchie bar
In the UK it's called cinder toffee
isnt that just dalgona honeycomb with actual honey?
It kinda looks like cross-sections of bones. Really cool recipe.
I was thinking that too. Good for a Halloween party!
you gave a me a brilliant idea for this years upcoming Halloween
If your bones are like that, see doctor asap.
@@7531monkey someone doesnt know what bones look like....
@@EpicSongTime it's September! Are you still doing this recipe on Halloween?
in my country we call it honeycomb
Yeah Honeycomb or Cinder Toffee in the UK.
Puff Candy in Scotland
Yellow man where I'm from in N.I. UK.
I have heard it called hokey pokey!
Sea foam
Took me @1:25 to realise that it was Toffee and not Tofu she was making.. maby i should go to bed.
Such a mood
Whos here because of Squid game
Me but I've seen this recipe before that but I forgot if I out baking soda or powder
@@jiakk9198 same I found out about this recipe 2 months ago
@@reedabrat1165 this isn’t the right recipe, you don’t even know what’s dalgona even is when you came here. Dalgona doesn’t have syrup in it dude
@@BabyFungus u can make dalogna with this recipe i literally done it 2 days ago u can also make dalogna puffy like this without corn syrup u just add a lot of baking soda instead stop telling me what I know honeycomb and dalogna is the same thing. honeycomb just has more baking soda in it
@@reedabrat1165 no you can’t, Korean people don’t use syrup in theirs this isn’t dalgona. Respect people traditional snack you fool, this is UK honeycomb. Not Korean so stop saying this is dalgona, Korean people don’t use big pan to make dalgona
Somehow calling it sponge toffee just makes it sound SO unappetising. The power of a name and imagination lol
Sponge cake anyone? Or spongebob?
I think it may be called *sea foam* also.
The real name is cinder toffee
that is why this is called hokey pokey, it originates from New Zealand.
@@chrisharrison2900no, it originated in Buffalo, NY.
First time to know westerners also eat Dalgona candy 😅😅😅
After twenty six years, I have finally discovered what's inside a Crunchie bar.
A whole lot of Toothaches and air? Next go find out what's in a Aero bar. =)
Same!!!😂
Omg same
Here in New Zealand we call this Hokey Pokey. It’s quite hard to make and easy to burn and stick
I've used a method that I find a lot easier, safer, and can actually be done without a thermometer and efficient in large batches. Basically I just caramelize sugar first on its own to gold-amber (I prefer wet method just using some water and sugar since I find the dry method often harder not to leave burned bits stuck on the bottom of the pan), let it cool down and solidify. You can even store the caramelized sugar for long periods in hard-crack form for later use.
Then melt the hardened and cooled version slowly over low heat (the temperature will not be nearly as hot as 348+ degrees F). When it's all dissolved and liquidified, add in things thing like syrup/honey, then finally the baking soda and a dash of acid. When using this method, we just add a dash of these additional ingredients since we still want it to solidfy to hard crack, but I can actually taste the ingredients more for some reason in spite of using much less of them.
I've compared this way to the normal ways that cook all these ingredients together at once and the end result with my method actually tastes better to me (it is different but I like it better). I can more clearly taste the additional ingredients besides the caramelized sugar like whatever honey or syrup you use, and you don't have to deal with the potential danger of liquid so hot that it's like molten lava fizzing up when you add the baking soda.
Ok so the title says HONEY COMB but the lady keeps saying ToFfE sPoNgE 🤦🏾♀️🤦🏾♀️wtf.
Glen.On.Ice1267 0w0 😭
I got cancer because of this comment
Who cares?
@@tentifr wth
The last time I tried to make honeycomb I had a culinary disaster the size of a world apocalypse. When I am brave enough I will try this recipe. Thanks for posting.
We hope you try again soon Steven!
Squid Game 🤪
Yes
Wow I've just happened to find this and I've watched you for years on CBC. I have never seen this recipe anywhere. it is my favorite childhood treat from Halloween and to be able to make it now at 62 I'm absolutely delighted .Thank You so much. I've just subscribed to your Channel. 3cheers from Halifax
Thank you so much Patricia! So happy to have you as a subscriber!
Everytime she said the words "sponge toffee", I felt myself getting dumber.
I heard her say that and thought am I watching the video I just clicked on
"Sponge Toffee" is the Canadian term for it. When I was growing up, I most commonly saw it referred to as "Cinder Toffee".
"Honeycomb" is used more in China, South Africa, and parts of the United States and the United Kingdom.
Sometimes they refer to a very slightly different treat, like Korea's Dalgona which is used in Dalgona Coffee, or Cinder Toffee which both refers to this and a more treacle sweet.
@@UntrainableWizard I always heard it called “seafoam”
After loads of tries of getting this right, I have finally made it! For me, the secret is 4 tbsp syrup, 250 g of sugar and 1.2 tbsp bicarb - no water or baking powder. Put sugar in first, dead low and when melted add syrup - get the measurement right; too much syrup will kill it. Boil a little faster to 140 degrees C without stirring then add bicarb - whisk in and pour. Delish!
No 🙅cream of tartar?
Will Honey do instead of syrup?
Is it still foamy without baking soda or cream of tartar? I followed her recipe, and I found the baking soda taste is overwhelming.
@@HangNguyen-kj9lm bicarb is baking soda. Just a different word for it. Baking soda/bicarb is very different from baking powder, wich was also referenced and should not be used to make honeycomb
She called for baking soda! Not baking Powder!!!!
@@brendabrinkmanpasichnyk3500 We don't seem to have soda this side of the pond...
Lets be honest we all some how came here from Squid Game lol
nah I came to make edible honey
We call this hokey pokey where i come from 😁
NZ?
Thank god! Ive never ever heard it called sponge toffee. Lol. Wtf. Go kiwis!
Called "honey comb toffee" in England.. bit of useless information for you.
Amanda nope honey comb mate
Amanda Well in London it’s honey comb 🤷🏾♀️
cut it up into Brussels sprout size pieces and coat in a generous layer of dark or milk chocolate...I think they are amazing this way; kept in the freezer!
Amazing tip, thank your for sharing!
It's like home made maltesers ..Omg ,you are a genius :)
🏃♀️Person with trypophobia has left
Thank you the cream of tarter made all the difference
Looks like the inside of a Crunchie I love this so much
it is, just cover in chocolate and you got yourself a crunchie bar
Not at all line a Crunchie. This is more like a Violet Crumble
Lizzie H nope
@Lizzie H love that
Yea more like a Violet Crumble. Crunchies are softer and more brittle.
Oh hey! Any kiwis here see this as the inside of a crunchie bruv??
Hokey pokey!
And Aussies
And brits
It says on the the wrappers that it's a "sponge toffey" center. You didn't discover anything special.
Brits too
Just made a homemade crunchie using Cadbury chocolate and IT IS SO GOOD!! Tastes better than the real thing
Sold
We call it honeycomb in Australia, its delicious and you can coat it in chocolate yumm
🤤🤤🤤
Just made this on first try and strictly followed all instructions. It really was good. Thank you for sharing.
Top tip - Add your baking soda while on the stove with the heat off instead of off the stove top, you want a little bit of radiant heat. And as well, when putting it out into a tray if it's puffing up a lot use a bigger tray.
I didn’t know sponge toffee was a thing. Cool!
It's sooooo good. You can find it in specialty confectionary stores (usually). It's really yummy if you dip it in chocolate and eat it when it's cool or add nuts on it
In South Africa we call it Honeycomb
Its super yummy
Me: *Thinks of the Honey comb game*
First time... perfect results. I substituted maple for honey. It's a New England thing 😀
I just made this and as a Brit I will tell you this is reminiscent of Violet Crumble or Crunchie is you coat it in chocolate. And although she did omit vanilla I did add a splash along with the honey and it's absolutely divine.
0:59 I need that as my ringtone😂😂😂
People with tripophobia: 😳🤮😱
This comment is literally what I was looking for
Definitely 5tsp of baking soda does sound like a lot! This is similar to dalgona, a Korean snack that i eat when I was a child 😋 thanks for sharing 👍 Anna!
I just watched your video right after this one where you made toffee, and now I’m tempted to make sponge toffee with chocolate coating. A favourite of mine from my childhood; Crunchie bars.
Great explanation! We are shocked at how little honey actually goes in. Can we substitute the corn syrup with extra honey?
It’s very similar to a Korean candy called “Dalgona”,
We call it malaymemek in Malaysia
@@anggitaputri3123that is so wrong. disgusting!
I also thought it's similar to "karume-yaki" in Japanese.
@@anggitaputri3123 wtf no!!!
@@anggitaputri3123 I came looking for honeycomb and I found gold.
Hokey Pokey if you’re kiwi?
Honeycomb for any Aussies out there..
And err.. Sponge Toffee, wait what? lol
If you’re a Canuck.
As a Canadian I’ve never heard it called anything BUT Sponge Toffee
I just made this and as a Brit I will tell you this is reminiscent of Violet Crumble or Crunchie if you coat it in chocolate. And although she did omit vanilla I did add a splash along with the honey and it's absolutely divine.
Can you really notice the vanilla addition?
Just ate Violet Crumble and was looking for similar recipe. Good to know it tastes like it.
Did you add vanilla extract or paste and how much vanilla did you add to the ingredients given.
I’ve made honeycomb candy for years, never used vanilla. I like the flavor as is myself.
You can totally stir the fact that you have.Corn syrup in there will prevent crystallization
Love your Fiesta Ware on that top back shelf!!!!
Cinder toffee as we brits call it. If anyone here has been to Beamish then they KNOW about cinder toffee! They make it like the OLD days (Obviously, it's Beamish)
Made this for an exam but placed in in an ice cream it was delicious
Well done!
You know why you are here
in UK we call it honeycomb but also it's known as Hokey Pokey. very sweet, can't eat much of it.
Farewell sweet teeth you shall be missed
Did she just claim to have discovered baking powder? It's literally just baking soda and cream of tartar.
The acid-to-bicarbonate ratio in baking powder is 2-to-1 (200%). That's far too much acid for this recipe (unless you don't mind a much, much more sour taste). We just want the tiniest amount to enhance the reaction with the minimum impact on flavor. She's using a ratio of 1-to-10 (10%). Baking powder would end up using 20 times more acid and likely impart a much more discernable sour taste to the mix.
You can get a more pronounced centre rise by using a metal bowl. A round container avoids the level of collapse seen here.
Thanks for the info.
Thanks for sharing this, my mother used to make this with my sister and I when we were kids. Now living far away from them, and with her health rapidly declining, this takes me back to happier days.
I have just stumped across your channel of deliciousness and totally hit the subscribe button!!
How do the candy shops get theirs to be so bite size and pretty? I want to coat mine in chocolate. This looks awesome!
So nyc Anna . I really love ur recepies and talking style 😘😘
Thank you so much! Glad you enjoyed it!
Its the squad game challenge
YASSS I AGREEE SQUAD GAMEEEEEE
squid game lol
@@triclinium8508 this isn’t dalgona tho so
@@BabyFungus DADDY CHILL
@@triclinium8508 Who you calling daddy? I ain’t raising you
Im here after SQUID GAME😂
This isn’t dalgona dude
@@BabyFungus EXIT THE BUILDING KID✌🏽🏃🚪
@@demonteallen4904 no thanks, you can literally search it up if you want to. It’s not dalgona, this is uk honeycomb
I must say that the hardest part of this procedure is lining the pan with the parchment paper.
Other than that, very easy and very delicious.
Very cool. Going to check out the channel to see what other goodies may be lurking about.
EDIT: Ok, the fact that so many of the videos oddly start with her name is balanced out with the fact that she has "Described" videos which, I imagine, are actually supposed to be for the visually impaired but list as: "This video is presented in described video for the hearing impaired."
The effort is absolutely noted & appreciated.
Basically a massive crunchy without the chocolate!
I’ve never heard Honey omb called sponge toffee before! But nothing names are apt 🥰 I just LOVE it 👏👏
To everyone in the comment section who's mad about the fact that she called them sponge toffee: It's an alternative name for honeycomb toffee. Different cultures have different ways of calling foods, and there's no need to stress about such little things. Stop being childish and don't hate her for this, it's really not her fault.
Permafrost then she should specify no ?!
@@k8lynmae there's no need for a specification. She says honeycomb in the title, but sponge in the video. You should know what type of candy it is since it's such an unique sweet. One would be helpful, but everyone will end up knowing what it is that she made.
Honeycomb and Dalogona are similar but very different food as you can see
I'm making this right now 🤞🏻 it comes out well
Ingredients : a little water, some baking soda, cream of tartar and about a metric tonne of processed sugar.
God I want to eat them.
Now I know how they make honey comb centre of chocolate
Ok so pretty much just sugar? This is an american thing most likely so what else should i expect
tastes just like my grandmother's.😊
Tip: you can spread it out but if it gets hard place in an oven at 350 F so it becomes pliable to spread.
Every other video i viewed from this lady gets me everytime she opens up her sugar designated drawer! How is it Protected from ants!
What is the difference between sponge toffee and honeycomb?
Same thing different country. In the UK rather than the honey and corn syrup mix they will usually use golden syrup which is sometimes hard to get.
@@frapo81 It is also known as cinder toffee in the British Isles, it's the same toffee that Cadbury's wrapped in chocolate and called Crunchie. British Isles like you say use Golden Syrup instead of Corn Syrup as we can't get corn syrup 😉
Spelling and pronunciation.
Smart people call it honeycomb.
Stupid people don't understand what honey comb is, they need a description of it.
Like pavement and side walk. They don't know what to do with a 'pavement' but side walk is nice and easy
@@antontalbot9148 honeycomb is the name of two different things though, maybe some people call the confectionery "sponge toffee" or "cinder toffee" to distinguish it from the honeycomb bees make...
You need to know it not called sponge toffee....its honeycomb...why do americans keep making things up?
Taylor Westbury I’m American, I surf the internet way too much, and I’ve never heard sponge toffee in my life until now
Because they probably don’t want people to get confused with honey comb made by bees in a hive. And there are plenty of foods that have different names in other countries anyway it’s normal lol
@@SuperNinjaAlchemist Yeah, I don't know why people are hating Americans, and specifically Americans for this. It's normal to have different names for things in other cultures. Canadians also call them sponge toffees. It's not "making things up". Do your research before mindlessly making such a hate and controversial comment.
Never heard it called sponge toffee but I love that name
*OsTeOpOroSis*
Woah!!!!!she has a drawer full of sugar!!!!!
Love your cooking shows! In SoCalifornia I watched you everyday and when I moved to Arizona I couldn't get the channel. I'm so happy to have found you on RUclips!
So happy you found us, and welcome back to the family!
Don't try this at home I I burnt my finger 😞😞
Lol my brother burnt his finger today because he tried making honeycomb
Quick tip: learn so to cook first it’s common sense not to attempt something that requires such a high temperature without skill
With that much sugar & corn syrup, is the Honry just for taste? Or does it influence the formation?
The honey isn't necessary and neither is the water and cream of tartar. I make it with sugar, golden syrup and bicarb. The most important part is to use a candy thermometer. If you don't let it get hot enough it stays soft
This is one of the things I make at Christmas and give to people as an edible gift. 🎄🎅🤶🎄
I thought a honey comb was something bee's used to style their hair with!
How do they look so handsome?
"Corn syrup and cream of tartar" and at this point I'm buying the $2 crunchie bar from my local supermarket. Cheers.
Squid Game. That’s all I have to say.
Nope cause this isn’t dalgona
Mine turned out great but question: how do I prevent the baking soda/cream of tartar mixture from forming pebble sized clumps in the finished product? I sifted as instructed. I’m wondering if it’s the humidity in the air and it’s unavoidable? I don’t want to stir too much and lose the bubbles.
Anna, instead of placing it in a big mold, can we put the liquid into small molds?