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The first thing to say about Carobana is that if you do not have a sweet tooth, then you may not enjoy a visit to Carobana as much as we did.
Carobana has been making confectionary since 1982 and advertises itself as a working confectionary factory, and it is. There are no pretences here about being anything but a place to make something very sweet. The building is nearly 30 years old and really does show that, but it makes no difference to the quality of the experience and the sweets.
We were there on a honeycomb day, which meant that we saw the whole process from taking the water, adding glucose then sugar to make toffee. Once it is hot enough you make the magic with glycerine and bicarb – all very carefully because one drop of the hot toffee on you and you will know all about it.
It takes about 10 minutes to make a huge slab of honeycomb, which then sits quietly for about 30 minutes before it is moved to a large setting rack to wait until it is completly cold. Once it is cold, then the real fun begins and it is smashed into little chunks to sell as is, or covered in carob. As the maker is getting the block ready to go on to the cooling racks, he chips the edges down to smooth them off, and you really feel obliged to help him clear his workspace by eating those honeycomb chips!
The man making the honeycomb was just wonderful and must spend a huge amount of his working day talking the visitors through the same process, but he did it so well that it sounded completely fresh. One little boy loved honeycomb so much that one block seemed to generate a huge amount of chips, that were put into a bag and given to the boy. Can you imagine how delighted he was, over the moon is putting it mildly. His mum was so pleased for her son. I am sure they will be dedicated eaters of Carobana from now on.
We also saw some very odd looking twisted thin sticks going through the coating process. When we got to the far end of the production line a very nice woman told us that they were coated bananas. These were just coming back into production because of the high prices of bananas due to the cyclones early in the year.
It is important to know that the 'tour' is over in quite a short time, even with a full course in honeycomb making. And, the factory only makes sweets Monday, Tuesday and Wednesday. On Thursday and Friday they are packing things, and Saturday is shop only. Much as I enjoyed the product, half of the fun was seeing it being made.
Carobana Confectionary
125 James Small Drive
Korora NSW 2450
Ph: 02 6653 6051
email:
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www.carobana.com.au
Review by Alison Huth posted November 2011
Photos by Alison Huth
