zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Chocolate-Dipped Honeycomb

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chocolate-Dipped Honeycomb

    • Preparation time: 10 minutes plus setting
    • Cooking time: 10 minutes
    • Total time: 20 minutes plus setting

    Makes: about 350g

    Ingredients

    100g caster sugar
    4 tbsp golden syrup
    1 1/2 tsp bicarbonate of sugar
    200g dark chocolate (70-75% cocoa solids)

    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 140C 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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine.

    myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    5 stars

    Glossary