If you have a sweet tooth, this is definitely the treat for you. These deliciously crunchy honeycomb chunks are so simple to make and taste even better drizzled in chocolate. They would make the perfect edible present to gift your friends and family. Just make sure that you use a big enough pan when making these as the caramel will bubble up like a volcano when you add the bicarbonate of soda.
- 300g Unrefined golden caster sugar
- 200g Golden syrup
- 2 tbsp White wine vinegar
- 1 tsp Bicarbonate of soda
- 300g Milk chocolate
- Line a medium roasting tin with foil and oil the foil well.
- Place the sugar, 150ml cold water, syrup and vinegar into a very large saucepan (the mixture will foam up later) Place over a low heat and cook gently until the sugar has dissolved, swirling the pan gently occasionally. Bring up to the boil until it reaches 150°C on a sugar thermometer.
- As soon as it reaches the right temperature remove it from the heat. Stir the bicarbonate of soda into 1 dessertspoon cold water and add to the pan, swirl the pan and the mixture will foam up like a volcano. Let it bubble for a minute or so until it subsides a little then pour it into the tin and leave to set.
- When cool enough to touch, score the top into squares (this is quite tricky, you may prefer to just break it into chunks when set.) Leave to set completely then turn out and break up.
- Break up the chocolate and place in a bowl. Melt in the microwave for 1-2 minutes (or place over a pan of simmering water until melted.) Dip the honeycomb into the chocolate and place on baking parchment until set.