These chocolate coated honeycomb bites are a taste sensation. They are perfect for gifts too!
Know anyone with food intolerences? These are dairy, wheat and vegan friendly (If you substitute the chocolate for a dairy free sort).
Grease a 23cm/9”square tin with butter. Line well on the bottom and sides with baking parchment.
Mix the golden caster sugar and syrup in a deep saucepan with 2 tbsp water and stir over a gentle heat until the sugar has melted.
Unrefined Golden Caster Sugar (We Like Billington's)
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel, if you have a sugar thermometer, this should indicate 140°C when ready.
As quickly as you can turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming, pale and rising up in the pan
Scrape into the tin immediately and leave to set hard taking care as the mixture will be very hot.
Leave to cool for approximately 1 to 1 hour 30 minutes. The honeycomb will then be hard and ready to crumble or snap into chunks.
Once cooled dip the honeycomb in melted milk chocolate and allow to set on some baking parchment.
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