Honeycomb is so fun to make. It’s like a science experiment that you get to eat. Sarah has a new candy making obsession – and making candy is definitely a little scientific, temperatures need to be right, recipes need to be followed. But it’s also kind of mystical, ingredients undergo dramatic transformations!
Sarah made a tray of these little treats the other afternoon and while waiting for our dinner to cook I ate far too many and definitely spoiled my appetite! So beware, they are very addictive.
Honeycomb with Dark Chocolate
4 tbsp golden syrup
1 tbsp water
1 cup white sugar
3 tsp bicarbonate soda
200g good quality 70% dark chocolate (organic if possible)
Grease a 20cm square cake tin or a baking tray. In a large saucepan heat the golden syrup, water and sugar together. Bring them to the boil and then simmer on a low heat for 5-10mins. The bubbles should get slower and bigger. Bring to toffee point. As your cooking time might vary slightly, a good test is to have a cup of cold water next to the stove, and drop a tiny bit of syrup in the cup. If it goes hard/brittle and holds its shape the honeycomb is ready. Make sure it doesn’t burn or you might have to start again, you’ll be able to tell from the burnt sugar smell. Keep your eyes on the candy!
Remove the pot from the heat and add the bicarbonate soda to the syrup mix. This is the fun part. Work quickly mixing with a wooden spoon just a couple of times. The mixture should foam up. Stop mixing. Pour immediately into the greased tin.
Leave to set. This takes about half an hour. The honeycomb should be hard to touch. While the honeycomb sets, melt the chocolate in a steel bowl over another bowl with hot water in it. Be sure not to get any water in the chocolate bowl.
Break the honeycomb into bite sized chunks. The easiest way I found for this was to place a steel spatula or a butter knife underneath the honeycomb lifting it up off the tray. It should break into hefty pieces.
Dip the bite size chunks in the melted chocolate and place on a new tray lined with greaseproof paper. Place the honeycomb in a cool place for the chocolate to set. A fridge is fine, but the honeycomb might get a bit sticky if its too hot outside when you bring it out of the fridge.
These are a great sweet treat or crumble into littler pieces and stir through some ice-cream!