Don’t Tell The Dentist

Another week brings another recipe, and this time I’ve been practising with my sugar thermometer…but don’t tell my dentist (FYI I’ve never had a filling! I can’t believe it either).

To be fair, if you’re really in the mood for some chocolate covered honeycomb heaven, you could just nip to the corner shop, ngl I love a Crunchie. BUUUT making it yourself is a whole lotta fun! I always feel like there’s something a bit sciencey about making honeycomb, and it tastes blooming delicious too, especially dipped in choccy.

Honeycomb is honestly such a simple recipe, it’s basically just sugar and bicarbonate of soda, but you do need a jam thermometer to pull it off. I’d say, if you’re into baking and what not then defo get one, they’re really not an expensive piece of equipment, and they come in handy for lots of things like making jam and tempering chocolate.

So here’s how to make the good stuff…

You will need:

-200g Golden syrup

-200g Caster sugar

– 2 & a half tsp Bicarbonate of soda

– 200g Chocolate to cover

– To begin, measure out the bicarbonate of soda into a small bowl so that it’s ready when you need to use it.  Prepare a baking tray or tin with grease  proof paper, keep the tin handy because you will need to pour the honeycomb in very quickly.

– Place the sugar thermometer into a pan, add the golden syrup and sugar then place on a low heat. The sugar needs to dissolve into the syrup, so you can help it out a bit by giving it a stir. Keep on the heat until the temperature reaches 150 C (this is called the hard crack stage). This might take about 4-5 minutes but keep an eye on the thermometer because it may go up quite suddenly.

– Once the temperature reaches 150 C add the bicarbonate and mix quickly! It will bubble up quite a lot which is what you want, then after about 10 seconds pour into the prepared tin and quickly spread out a bit, be quite gentle though.

– Leave to cool and harden completely for about 1-2 hours.

– Once cooled, smash the honeycomb into pieces with the end of a rolling pin. Melt the chocolate, then dip or pour over the honeycomb using a spoon.

And that’s it! I said it was simple. This would be such a cute thing to make as gifts, especially with Easter and Mothers Day around the corner, people would be very impressed I reckon. As always let me know if you give this recipe a try and don’t forget to subscribe to my site.


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