Chocolate covered honeycomb recipe

The ultimate Crunchie bar.

I love a Crunchie bar on occasion and this is basically the ultimate Crunchie! Honeycomb is so easy to make and you can whip up one of these crunchy beauties very quickly with very few ingredients.

Honeycomb is basically just three ingredients, sugar, golden syrup and bicarbonate of soda, all three of which I always have in the pantry so this honeycomb will be made over and over again because it’s absolutely kickass.

The honeycomb mould is absolutely gorgeous, I’ve used it to make honey and chai cake, which I will also post the recipe to at some point. You can buy it from Amazon for around £6 and it transforms your honeycomb into something rather special.

I decided to coat the base and drizzle the sides with dark chocolate and it was absolutely the right thing to do, it also helps the honeycomb stay crunchy. This will keep for a few days in a sealed tin but it will start to go chewy the longer you leave it. Joel actually likes it a bit chewy so nothing ever goes to waste.

Chocolate covered honeycomb recipe

  • 200g caster sugar (you could also use granulated if you have no caster, it works just fine)
  • 5 tblsp golden syrup
  • 2 tsp bicarbonate of soda
  • 200g dark chocolate
  • vegetable oil for your mould

Method:

  1. Lightly oil your mould so that the honeycomb releases easily.
  2. Put your sugar and golden syrup in a deep saucepan on a moderate heat,( my hob has temp guide of 1-9 and I use 5 for this). Heat gently, swirl the pan as you do, I never stir whilst doing this bit. You want the sugar granules to dissolve before it starts really bubbling.
  3. Once the sugar has dissolved you can turn the heat up a bit and let it bubble and darken to an amber colour. This won’t take long, if you let it go too far your honeycomb will be bitter so keep a close eye on it.
  4. Once your sugar mix is amber, take it off the heat and beat in the bicarbonate of soda quickly then pour into your prepared mould. Leave for around an hour to cool and harden, it will collapse a bit but that’s fine.
  5. Once cool, melt your dark chocolate, put in a piping bag, un-mould your honeycomb (and admire it for a moment in all its glory) then place upside down on a cooling rack over some greaseproof paper. Cover the base in dark chocolate and drizzle the sides, you want a good coating. Leave for the chocolate to completely harden then flip back over so you can see the gorgeous patterns.

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