Chocolate-Dipped Honeycomb

0

Ingredients

  • 325g caster sugar
  • 50g honey
  • 60ml water
  • 125g glucose syrup
  • 25g bicarbonate of soda
  • 150g dark chocolate

Use imperial measurements

Method

How to make Chocolate-Dipped Honeycomb

These home-made Crunchie Bars are an easy after-school treat and great to make with the kids. Just make sure that an adult always handles the hot sugar.

You’ll need a sugar thermometer for this recipe.

Place the sugar, honey, water and glucose in a deep pan over a medium heat until dissolved, the turn up the heat and bring to the crack stage on your sugar thermometer (150°C).

Get your sieve and bicarbonate of soda ready, plus a tray lined with baking paper.

In the meantime you can also break your chocolate into pieces and place in a double boiler until melted.

When the sugar mixture is at 150°C, sieve in the bicarbonate of soda (stand back a bit as it will splutter and rise up!), then stir to combine and pour into your tray. Put the pan under the tap to remove the hard sugar. Once the honeycomb has set (an hour or so) break into pieces then dip into your melted chocolate and place on a wire rack to cool. Then munch away!

Comments