Embark on a culinary journey to the heart of Northern Ireland with this classic treat known as Yellowman. An intriguing confection that sits somewhere between crackling toffee and airy honeycomb, this recipe promises an adventure for your taste buds. Be sure to handle the hot sugar with care and get an adult to assist if necessary.
Ingredients:
- 400 grams light brown sugar
- 2 tablespoons clear vinegar (white vinegar)
- 450 grams golden syrup
- 20 grams unsalted butter
- 1 heaped tablespoon baking powder (also known as baking soda)
Equipment:
- Candy thermometer
- Heavy bottomed pot
- Wooden spoon for stirring
- Baking tray
- Greaseproof paper
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes + several hours cooling
Servings: Several pieces depending on break size
Instructions:
1. Prepare your baking tray by lining it with greaseproof paper. Make sure to use a tray with a raised edge to contain the expansion of the Yellowman mixture.
2. Over medium heat, melt the butter in a heavy-bottomed pot. Keep stirring to prevent the butter from burning.
3. Once the butter has melted, add in the light brown sugar and continue to stir until the sugar dissolves completely.
4. Pour in the golden syrup, mixing thoroughly to ensure that all ingredients are well combined. Keep on the heat and stir until the mixture becomes a cohesive, bubbling mass.
5. Use a candy thermometer to monitor the mixture's temperature. You're aiming for 300°F (150°C), which is also referred to as the 'hard crack' temperature.
6. Remove the pot from the heat once the target temperature is reached and allow it to cool slightly for a few minutes, just so it isn't scalding hot.
7. Carefully stir in the vinegar to the mixture. It may spit, so proceed with caution.
8. Quickly and vigorously stir in the baking powder, preparing for the mixture to froth considerably and increase in volume.
9. Immediately pour the frothy mixture onto the prepared baking tray and leave it undisturbed to cool and harden. This will take several hours.
10. Once the Yellowman is completely cooled and solid, use a toffee hammer or a rolling pin to crack it into bite-sized pieces.
Cooking Tips:
- Keep a close eye on the temperature, as sugar can transition from perfect to burnt very quickly.
- Moving swiftly during the final steps is crucial; have your equipment ready and within reach.
- For cleanup, soak any utensil or pan with hardened sugar in hot water to dissolve the residue easily.
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This recipe has been adapted from Hyper Scout's Northern Ireland challenge on their YouTube channel. To see the full process and tips, visit https://www.youtube.com/@hyperscout9874
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