CHOCOLATE DIPPED HONEYCOMB
Easy Chocolate Dipped Honeycomb 초콜렛이 하니콤
Chocolate Dipped Honeycomb. Crunchy, light, airy and delicious. A sweet lovers dream Christmas gift or dessert. Only 4 ingredients and 5 minutes cooking time! Great for dinner parties as a sharing platter or movie night.
Watch my Easy Chocolate Dipped Honeycomb Recipe Video (3m 38s)
This recipe reminds me of my primary school years. There are usually at least 5 types of shops in front of each school in Korea unlike my daughter’s school in the UK. There are only 2 and no coffee shops! I don’t know why. L
When I was in primary school, it felt like every shop outside of my school sold fresh honeycomb. They would cook it in little pots on a camping stove outside of their shop front. They would always show us how to make it and sometimes even give us a go! A lot of my pocket money (I mean lunch money) was spent on honeycomb.J It was crazy popular.
The shop owners had lots of different moulds that kids would die for! There were all sorts of different shapes, cars and characters that kids love. We could choose one shape and the shopkeeper poured the honeycomb when it was ready. We had to wait for the honeycomb to cool and then we would eat it all the way home.
Just before I finished primary school it was banned for health and safety reasons. My 8 year old self thought they were spoilsports but looking back now I can see it wasn’t safe to let small children play with molten sugar! Still, it was a lot of fun.
My husband always buys chocolate coated honeycomb for Christmas. I couldn’t believe that British people also eat honeycomb! It even has different names depending on where you buy it. In Cornwall it is called Hokey Pokey, other places it’s called Cinder Toffee, but everyone also knows it as honeycomb.
Don’t be scared by this recipe. It is surprisingly quick and easy to make! The trick is to have everything ready before you begin. Measure out your ingredients and grease your dish first as there won’t be time to do it when you start cooking. It really is that fast. One final thing. Don’t be tempted to touch the honeycomb until it has cooled and set. Molten sugar is extremely hot (as the name suggests!) and needs to be handled with care.
Your Christmas guests will absolutely love this super easy sweet treat. Merry Christmas!
- Vegetable Oil for greasing your dish
- 190g Caster Sugar
- 7 tbsp (140g) Golden Syrup
- 2 ½ tsp Bicarbonate of Soda
- 200g Milk Chocolate
- Lightly grease a pie or flan dish with a little vegetable oil. Use a dish with a loose base so you can easily remove the set honeycomb. Once greased, line the bottom of the dish with a circle of baking paper and grease with a little more oil. It is very important that you do this step before you start to make the honeycomb as there won’t be time later.
- Measure out the bicarbonate of soda before you start.
- Put the caster sugar and golden syrup in a pan over a medium heat and stir until the sugar has dissolved and changes to a golden caramel colour.
- When the caramel is bubbling and shiny turn off the heat and add the bicarbonate of soda, stir quickly until it is completely mixed and foaming. Tip the honeycomb into the greased dish – DO NOT TOUCH IT. It will be burning hot. Leave to cool for about 30 minutes.
- Gently remove the honeycomb from the dish and peel off the baking paper. Break into smaller pieces.
- Melt the chocolate in the microwave on a low power setting. Be careful not to burn it. Dip each piece of honeycomb in the melted chocolate and leave to set on a cooling rack. When the chocolate is hard, it is ready to eat. Enjoy!