A friend and I were going to the cinema and wanted to take some sweet treats with us to save some money, so I thought I’d give honeycomb a go. I’d never made it before, but it turns out it’s relatively easy and so so cheap! Apart from the chocolate, I had all the ingredients already in the cupboard and it took about 15 minutes to make the honeycomb itself (apart from time to set). You do have to be careful because you’re working with very hot sugar, but once it was made, it tasted just like mini Crunchie bars!
- 200g Caster Sugar
- 5 Tbsp Golden Syrup
- 2 Tsp Bicarbonate of Sugar
- 250g Chocolate (I used a 200g Milk and 50g Dark mix)
- A 20cm/8inch square baking tin
- Butter for greasing
- To begin with, use butter to grease the tin, and make sure it is in near the hob, ready for when you need to pour in the mixture from the pan.
- Pour the sugar and golden syrup into a pan. Make sure the pan is deep enough for the mixture to at least double in size. Then put it over a low heat until all the sugar granules are melted and it’s a smooth mixture.
- Once the mixture is smooth and all the sugar is melted, turn up the heat slightly and simmer until you get a golden brown caramel – it shouldn’t take too long.
The next part needs to be done as quickly as possible! But make sure to be extremely careful as the mixture is very very hot.
- So in as smooth an action as possible, you need to take the pan off the heat, pour in the bicarbonate of soda and use a wooden spoon to mix until it is combined. It will be foaming/bubbling and you want to immediately pour it into the greased tin. It will carry on foaming in the tin but that is fine, it will spread out to fill the tin and then settle down itself.
- Now it will take about one hour to set. Once it has set, I banged the tin upside down on a flat surface and the honeycomb came out of the pan fairly easily.I then used the end of the wooden spoon to bash the honeycomb up into random sized pieces as you can see below!
- Once the honeycomb was in small chunks, I melted 200g of milk chocolate with 50g of 85% dark chocolate in the microwave. I used 20 second blast to make sure I didn’t burn the chocolate (you can always melt the chocolate using a bowl over a pan of boiling water too). Then dip each honeycomb piece into the chocolate and place on to a tray lined with baking paper to set. Once set, you have yourself some chocolate covered honeycomb/mini Crunchie bars!