Chocolate-dipped honeycomb
Waitrose and Partners

Chocolate-dipped honeycomb

This honeycomb makes a perfect edible gift. Makes about 350g.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Emily Sandé on episode 15, season 1 of Dish, the Waitrose podcast. It was served after a main course of this garlicky mushroom spaghetti. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

2 out of 5 stars(1) Rate this recipe
  • Makes1
  • CourseSnack
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Plussetting

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Ingredients

  • 100g caster sugar
  • 4 tbsp golden syrup
  • 1½ tsp bicarbonate of soda
  • 200g dark chocolate (70-75% cocoa)

Method

  1. Line a baking tray with baking parchment. Mix the sugar and golden syrup to a paste in a large, deep, heavy-based saucepan and slowly melt over a low-medium heat until it reaches 140°C or the soft-crack stage on a sugar thermometer.

  2. Take the sugar off the heat and quickly beat in the bicarbonate of soda with a wooden spoon. Take care as the mixture will froth up rapidly to make honeycomb. Quickly pour the honeycomb onto the lined baking tray and allow to set at room temperature. Once set, remove the baking parchment and smash the honeycomb into shards.

  3. Melt the chocolate in a bowl set over a pan of gently simmering water, making sure the water does not touch the bottom of the bowl. Once melted, stir the chocolate and dip the smashed-up honeycomb shards in it. Leave to set on baking parchment.

Nutritional

Typical values per item when made using specific products in recipe

Energy

494kJ/ 118kcals

Fat

5.2g

Saturated Fat

3.4g

Carbohydrates

16.9g

Sugars

14.4g

Fibre

0.4g

Protein

0.9g

Salt

0.3g

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Overall rating (2/5)

2 out of 5 stars1 rating