Stamalaaitjie
10
Easy
5 minutes, plus 2 hours’ setting time
15 minutes
“This is similar to honeycomb and a very popular snack. I remember uNcinci used to sell slabs of it to the kids in our neighbourhood, and my cousins and I would help her package it so we could steal little pieces.”- Khanya Mzongwana
Ingredients
Method
- 5 T golden syrup
- 250 g caster sugar
- 2 t bicarbonate of soda
- melted chocolate, for drizzling
Method
Ingredients
1. Combine the golden syrup and caster sugar in a large saucepan over a low heat, stirring until the sugar melts. Don’t let it bubble until the sugar has completely dissolved. Once dissolved, simmer over a low heat for 5–10 minutes until you have an amber-coloured caramel.
2. Remove the pan from the heat, very quickly add the bicarbonate of soda and beat with a wooden spoon until the mixture is foaming. The more you stir, the smaller the bubbles will be. Pour into a greased and lined 20 cm cake tin, where it will continue bubbling for a bit.
3. Allow to cool and set at room temperature for about 2 hours until hard and brittle, then break into chunks. Drizzle with the chocolate.
Find more sweet treat recipes here
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa
Comments