These chocolate coated honeycomb bites are a taste sensation and made by Juliet Sear. They are perfect for gifts too!
Know anyone with food intolerences? These are dairy, wheat and vegan friendly (If you substitute the chocolate for a dairy free sort).
Method
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Grease a 23cm/9”square tin with butter. Line well on the bottom and sides with baking parchment.
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Mix the golden caster sugar and syrup in a deep saucepan with 2 tbsp water and stir over a gentle heat until the sugar has melted.
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Try not to let the mixture bubble until the sugar grains have disappeared.
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225g Billington's Unrefined Golden Caster Sugar
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100g Golden Syrup
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Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel, if you have a sugar thermometer, this should indicate 140°C when ready.
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As quickly as you can turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming, pale and rising up in the pan
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2 tsp Bicarbonate of Soda
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Scrape into the tin immediately and leave to set hard taking care as the mixture will be very hot.
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Leave to cool for approximately 1 to 1 hour 30 minutes. The honeycomb will then be hard and ready to crumble or snap into chunks.
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Once cooled dip the honeycomb in melted milk chocolate and allow to set on some baking parchment.
Top Tip:
Storage Tip
If not serving as soon as set, store in air tight zip-lock or plastic bag with a strong clip or tie. This will stop the honeycomb from coming into contact with the air as the moisture content in the air will start to melt the honeycomb.
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Reviews
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12 November 2020
1 star rating
terrible
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26 August 2020
1 star rating
Threw it in the bin. Honeycomb was too crumbly and overly sweet.
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12 June 2020
5 star rating
Simple ingredients, simple recipe, taste delicious! Taste like a Cadbury’s crunchie to me 😋
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19 August 2019
5 star rating
Absolutely delicious! Tastes just like a Crunchie bar and so, incredibly, easy to make.
Definitely recommend!
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