Honeycomb is a sweet confectionary also know as Cinder Toffee. It’s made from stirring bicarbonate of soda into hot caramel to create a golden foam that sets into a hard but chewy honeycomb. Delicious on its own or dipped into chocolate for a added texture and indulgence.
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Ingredients
- 200g Caster Sugar
- 7g Sugar and Crumbs Flavour Shot ( Flavour of your choice )
- 4 Tbsp Golden Syrup
- 1 Tbsp Bicarbonate of Soda
- 250g Melt and Pour Milk or Dark Chocolate
Method:
- Honeycomb – To start butter a large baking dish approx 9×6 inches and set aside. Have the Bicarbonate measured and out next to the dish.
- Next add the sugar, flavour shot and syrup to a heavy based pan and set over a medium heat, stir with a spatula to make sure the sugar dissolves at the same rate. Keep stirring till it reaches a golden caramel colour, remove from the heat and immediately add in the bicarbonate and stir with a wooden spoon fast, it will bubble and rise.
- Pour the mixture into the baking tin and leave to set for a minimum of 1 hour but may take upto 1 hour 30 mins.
- Once set it should be easy to remove from the baking tray in one solid piece.
- Melt the melt and pour chocolate by heating 2/3 of the chocolate in short 30 sec bursts in the microwave and stirring in between, once melted add the remaining 1/3 and stir in until completly melted.
- Chop up the Honeycomb into desired pieces and dip them into the chocolate to cover fully using a fork. Place on a wire rack to dry.
To store the Honeycomb for freshness they must be stored in an airtight container or in airtight packaging if gifting. Can be enjoyed for upto 2 weeks if stored correctly. Do not put it into the fridge as moisture can affect the honeycombs texture.
