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Chocolate honeycomb

Steps Making Recipes Chocolate honeycomb using 5 ingredients and 8 steps

Chocolate honeycomb - Honeycomb cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky, soggy mess. Treat yourself and loved ones to homemade honeycomb. Dip in chocolate for added indulgence. That is how easy it is! This recipe is great for digging out those.

Chocolate honeycomb

This easy chocolate recipe makes for the perfect edible Christmas gift.

You can make your own honeycomb with this interesting and delicious recipe.

You can cook Chocolate honeycomb using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients cook Chocolate honeycomb

  1. Prepare caster sugar.
  2. Prepare golden syrup, honey or maple syrup.
  3. You need bicarbonate of soda.
  4. Prepare dark chocolate.
  5. It's Baking tray, lined with parchment/baking paper.

Chocolate honeycomb instructions

  1. Weigh the caster sugar and syrup/honey into a pan and mix together..
  2. Set over a medium heat. Don't stir, just gently melt the two together and keep a beady eye on what's taking place in your pan - it shouldn't burn or turn too dark..
  3. Once melted, which should take around three minutes, you're ready to add the bicarb. (If you're that way inclined, use a sugar thermometer to check you've reached 160 degrees or - fnarrr - somewhere around the hard crack area.).
  4. Off the heat, mix in the bicarb with a wooden spoon. It will bubble and rise up like lava - this is what gives honeycomb its bubbly, aerated texture - so work fast, and pour immediately into a small, baking paper-lined tray..
  5. Leave the honeycomb to cool, which takes around half an hour (depending on the temperature of your room). Once cool, bash it up into shards..
  6. Melt the chocolate, either in a double pan or in the microwave for around 90 seconds, in 30 second bursts..
  7. Dip the pieces of honeycomb into the melted chocolate - this quantity is just enough to half coat each piece, so use 200g if you want to fully coat yours - and place back on baking paper to set..
  8. Store in an airtight container (I like Weck jars as they are both functional and look good). Whatever you do, keep it away from moisture. Add a little festive sparkle with a glittery gold ribbon to match the golden treats within..

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