Desserts & Baking

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

Wine/Spirit Pairing
Woolworths De-Alc Merlot

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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

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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