Prep time: 5 mins | Cooking time: 10 mins / Cooling time: 90 mins
This recipe is pure, sweet indulgence. True honeycomb, of the bee-made variety, is one of the Simanim, has multiple health benefits and is emblematic of the bees on which the harvest relies, but these chocolate dipped treats are somewhat less healthy and despite what the name suggests, they contain no honey whatsoever! They are, however, delicious and the combination of crunchy honeycomb and rich, dark chocolate is a winner, sure to bring a smile to the faces of friends and family as they ask for a sweet and good new year.
For a more traditional honeycomb-infused sweet treat, try our Caramelised Apple with Honeycomb Ice Cream.
These delicious honeycomb bites are also a great mishloach manor treat for Purim, but beware – they won’t keep for very long, so make sure the recipients know to enjoy them right away!
Ingredients
- 200g Caster Sugar
- 5 tbsp Golden Syrup
- 2 tsp Bicarbonate of Soda
- Cooking Chocolate
Method
- First, line a 9-inch (23cm) cake tin with baking paper or lightly grease the sides. Avoid using a spring-form tin.
- Heat the caster sugar and golden syrup together in a reasonably deep pan over a low heat, stirring constantly with a wooden spoon until the sugar has completely dissolved. Avoid letting the sugar bubble.
- Once sugar has completely dissolved, increase the heat and bring the caramel to simmer until the temperature on a sugar themometer reaches 140ºC and the colour changes to a dark amber, (this will happen quite quickly).
- Test if it’s ready by turning off the heat and dropping a little of the caramel into a glass of very cold water. If it forms a hard ball, it’s ready. If not, heat up a little longer and test again.
- Immediately add in the bicarbonate of soda and beat the mixture quickly until the bicarb is fully mixed in. The mixture will bubble and rise rapidly.
- Scrape the mixture into the lined cake tin, taking care as the mixture will be extremely hot! The mixture will continue to bubble in the cake tin.
- Leave the mixture to cool in the tin for 60-90 minutes and it should turn hard, ready to be broken or cut into chunks or crumbled.
- Place a wire cooling rack on a lined baking tray to catch spillages.
- Melt cooking chocolate in a bain marie or microwave, according to your preference, then dip the honeycomb and set down on the wire rack. Alternatively, put the honeycomb on the rack, and drizzle or pour over the liquid chocolate.
- Leave to set and store the honeycomb in a tin or airtight container in a cool, dark place for up to 3 days, after which it will soften and lose its crunch.
Photo by Yaffa Judah
