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).
4 ingredients7 steps
Egg-Free Recipes
Gluten Free
Nut Free
Vegetarian
Method
Step 1
Grease a 23cm/9”square tin with butter. Line well on the bottom and sides with baking parchment.
Step 2
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.
Top Tip
Try not to let the mixture bubble until the sugar grains have disappeared.
Ingredients for this step
225gBillington's Unrefined Golden Caster Sugar
100gSilver Spoon Golden Syrup
Step 3
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.
Step 4
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
Ingredients for this step
2 tspBicarbonate of soda
Step 5
Scrape into the tin immediately and leave to set hard taking care as the mixture will be very hot.
Step 6
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.
Step 7
Once cooled dip the honeycomb in melted milk chocolate and allow to set on some baking parchment.
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.
Ingredients
MetricImperial
For The Honeycomb
100gSilver Spoon Golden Syrup
225gBillington's Unrefined Golden Caster Sugar
2 tspBicarbonate of soda
150gMilk chocolate
Utensils
23cm/9in square tin
Sugar thermometer
5 Baker Ratings
i havent personally tried this recipe but i am going to try a similar one today. If the baking soda changes the taste I would personally not like it. I have heard of a crunchie bar but never tried one. So i guess i will make this. Thankyou for this website I really like it :).
