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Chocolate-dipped honeycomb chunks recipe

6 ratings

There chocolate honeycomb chunks are as crunchy as they are moreish. Making them is straightforward as long as you have a sugar thermometer. All of the ingredients are readily available so why not make extra to give away as gifts? See method

Serves approx 30 pieces
25mins to cook plus setting time
117 calories / serving

Ingredients

300g (10oz) caster sugar
pinch of cream of tartar
200g (7oz) golden syrup
2tbsp white wine vinegar
2tsp (heaped) bicarbonate of soda
300g (10oz) dark chocolate, chopped

Each serving contains

Energy
490kj
117kcal 6%
Fat
4g 6%
Saturates
3g 13%
Sugars
19g 21%
Salt
0.3g 5%

of the reference intake
Carbohydrate 19.4g Protein 0.8g Fibre 1g

Method

Line a medium roasting tin with foil and oil well.
Put the sugar, 150ml (¼pt) cold water, cream of tartar, golden syrup and vinegar into a large pan. Put over a low heat and cook gently until the sugar dissolves, swirling the pan occasionally. Bring to the boil for about 10 minutes until it reaches 150°C on a sugar thermometer (hard crack stage - see below for how to test).
As soon as it reaches the right temperature remove pan from the heat and cool quickly by dipping the base of the pan into cold water. Quickly stir in the bicarbonate of soda and 1 dessertspoon of cold water, swirling the pan so the mixture foams. Let it bubble for a minute then pour into the tin.
Leave to set completely then turn out and break up.
Place the chocolate in a bowl and melt in the microwave for 1-2 minutes (or place over a pan of simmering water). Dip the honeycomb into the chocolate and place on nonstick baking paper to set. Store in a tin for up to 3 days. They can be stored in an airtight container in a cool dark place for 2-3 days, but after this time they will start to soften and lose their crunch.

Hard crack test
The sugar syrup will be a rich golden brown and a little drop of caramel will be brittle when dipped into cold water.

See more Edible Christmas gifts recipes