Chocolate honeycomb

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Nutrition: Per chunk (20)

  • kcal100
  • fat3g
  • saturates2g
  • carbs16g
  • sugars16g
  • fibre1g
  • protein1g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • butter, for the tin

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 5 tbsp golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 2 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 150g dark or milk chocolate, broken into chunks

    Chocolate ganache

    gan-ash

    Chocolate ganache is a combination of chocolate and double cream. It’s simple to…

  • Method

    1. Butter a 20cm square tin. Mix the sugar and golden syrup in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar has completely dissolved.

    2. Turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then, as quickly as you can, turn off the heat, tip in the bicarb and beat with a wooden spoon until it’s disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.

    3. Leave the honeycomb in the tin for 1 hr-1 hr 30 mins until hard (it will continue to bubble).

    4. Line a baking sheet with parchment paper. Melt the chocolate in a small heatproof bowl over a pan of just simmering water.

    5. Snap the honeycomb into chunks and dip half of each piece into the chocolate. Drizzle with any remaining chocolate and a pinch of sea salt, if you like. Leave to set in the fridge for 1 hr.  

    Source: Read Full Article