Chocolate Dipped Honeycomb
Prep: 15 Minutes
Cook: 15 Minutes
Servings: 30
We’re bringing back a childhood classic with this Chocolate Dipped Honeycomb. Made with just 5 ingredients and prepared in 30 minutes (plus some cooling time) it makes a quick and easy indulgent treat. This modern version of honeycomb is dipped in dark chocolate for true indulgence.
TIP: Ensure bi-carbonate of soda has no lumps in it when stirring into sugar to prevent any undissolved lumps in the honeycomb.
Ingredients
- 1½ cups CSR Caster Sugar
- ½ cup CSR Golden Syrup
- 2 tbs water
- 2 tsp bi-carb soda
- 200g dark chocolate, chopped
Method
- Line a 20 x 30cm slice tin with high sides with baking paper.
- Place sugar, golden syrup and water into a large saucepan and heat until sugar has dissolved. Increase heat, bringing to a boil and without stirring, simmer for approximately 10-15 mins. Mixture will become golden in colour. If you have a candy thermometer, use this to determine when the sugar is ready. Temperature should be between 145°C-150°C.
- Once sugar is golden, remove from heat and stir in the bi-carb soda until foaming. Pour into tray and allow to spread but do not flatten with a spoon. Let it spread naturally
- Allow honeycomb to cool for up to 1½ hrs. Break into chunks.
- Place chocolate into a heatproof bowl over a saucepan of simmering water. Stir until smooth and melted. Dip chunks of honeycomb into chocolate and allow to set on a cooling rack. When set, keep in an airtight container for several days.
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