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Save to my recipesChocolate honeycomb chunks Ingredients
| 300 grams | Golden Caster Sugar (Billington's) |  |
| 200 grams | Golden Syrup (Silver Spoon) |  |
| 2 tbsp | white wine vinegar | |
| 1 tsp | Bicarbonate Of Soda | |
| 300 grams | Milk Chocolate |
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Chocolate honeycomb chunks
Recipe Submitted By: bakingmad
Honeycomb or cinder toffee is easy to make if you have a sugar thermometer. Store for up to 2-3 days, any longer and it becomes soft and sticky. Coat with chocolate if you like, but it’s just as tempting without.
| Preparation Time | 15 minutes |
|---|---|
| Portions | 12 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Chocolate honeycomb chunks
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Line a medium roasting tin with foil and oil the foil well.
- Place the sugar, 150ml cold water, syrup and vinegar into a very large saucepan (the mixture will foam up later ) Place over a low heat and cook gently until the sugar has dissolved, swirling the pan gently occasionally. Bring up to the boil and boil until it reaches 150°C on a sugar thermometer (hard crack stage – see box on how to test)
- As soon as it reaches the right temperature remove it from the heat. Stir the bicarbonate of soda into 1 dessertspoon cold water and add to the pan, swirl the pan and the mixture will foam up like a volcano. Let it bubble for a minute or so until it subsides a little then pour it into the tin and leave to set.
- When cool enough to touch, score the top into squares (this is quite tricky, you may prefer to just break it into chunks when set) Leave to set completely then turn out and break up.
- Break up the chocolate and place in a bowl. Melt in the microwave for 1-2 minutes (or place over a pan of simmering water until melted) Dip the honeycomb into the chocolate and place on baking parchment until set.
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