To make these chocolatey treats, you will need;
- 70g golden syrup
- 70g butter
- 150g caster sugar
- 2tsp bicarbonate of soda
- 100g dark chocolate
- 50g milk chocolate and 50g white chocolate
After an indulgent quick bake to whip up this weekend? Look no further; these honeycomb shards dipped in chocolate are the perfect partner to a cosy Saturday evening on the sofa, or alternatively would make a great side to after dinner coffee.
Method for these bits of chocolate heaven:
- Line a medium sized shallow lipped baking tin loosely with greaseproof paper and set aside.
- Put your syrup, butter and caster sugar together in a saucepan and place over a low/medium heat. Keep an eye on it and if the sugar is gathering in one place, tip the pan gently to break it up.
- After approximately 5 minutes, the sugar should have dissolved and you will be left with a light brown syrupy liquid.
- When you reach this stage, increase the heat and boil the mixture until it reaches a deep golden brown colour (this should take another 3-4 minutes).
- Once the golden honeycomb colour has been achieved, remove from the heat and quickly add the bicarbonate of soda. Mix swiftly with a wooden spoon to fully incorporate (at this stage the mixture will react with the bicarbonate and foam up to form that bubbly honeycomb texture) and tip straight out onto the greaseproof paper. Leave for half an hour to harden.
- Once set, snap up the honeycomb into bite-size shards. Set aside.
- Now, take your milk and dark chocolate and place in a bowl over a pan of simmering water. Gently melt and leave to cool a little (I like to combine a little milk chocolate with the dark for added sweetness, but you could just use dark). Meanwhile, melt the white chocolate in the same way.
- Dip the honeycomb into the dark/milk chocolate and set down on greaseproof paper. Drizzle the white chocolate over and, if you like, use a skewer to drag into a feathered pattern. Leave to set then devour!
By Tassy Goodall.