Chocolate Honeycomb Recipes

CHOCOLATE HONEYCOMB

Steps:

• Butter a 20cm square tin. Mix the sugar and golden syrup in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar has completely dissolved.
• Turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long). To test if it's ready, turn off the heat and drop a little into a glass of very cold water. If it forms a hard ball, it's ready. If not, turn the heat back on and cook a little more. Then, as quickly as you can, turn off the heat, tip in the bicarb and beat with a wooden spoon until it's disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• Leave the honeycomb in the tin for 1 hr-1 hr 30 mins until hard (it will continue to bubble).
• Line a baking sheet with parchment paper. Melt the chocolate in a small heatproof bowl over a pan of just simmering water.
• Snap the honeycomb into chunks and dip half of each piece into the chocolate. Drizzle with any remaining chocolate and a pinch of sea salt, if you like. Leave to set in the fridge for 1 hr.

CHOCOLATE-DIPPED HONEYCOMB

Steps:

• Gather the ingredients.
• Prepare a baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray . 8x8 pan or a 13x9 pan.
• Combine the sugar, corn syrup, honey, and water in a large saucepan. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
• Insert a candy thermometer in the saucepan and cook the mixture over medium heat, without stirring, until the candy reaches 300 F. Do not rush the boiling by using high heat.
• Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately, quickly whisk the candy to incorporate the baking soda, and be careful as it will foam up a great deal.
• As soon as the baking soda is incorporated, quickly and carefully pour the candy into the prepared baking pan.
• Allow it to cool and harden completely, then break it into small pieces.
• Combine the chocolate and shortening in a microwave-safe bowl. Microwave in 30 seconds spans, stirring in between, until the chocolate is completely melted.
• Using two forks, dip the individual pieces in the melted chocolate so that they are completely covered and place them back on the baking sheet.
• Repeat with the remaining honeycomb and refrigerate until the chocolate is set.
• Enjoy!

CHOCOLATE TART WITH HONEYCOMB

Steps:

• To make the honeycomb, butter a large baking tray and line with baking parchment. In a large saucepan, heat the golden syrup and caster sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins. Add the bicarbonate of soda and whisk like mad; the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set. Can be done to this stage 2 days ahead.
• Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown. Remove from the oven and turn it down to 140C/120C fan/gas 1.
• To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.
• Carefully pour the mixture into the tart case, place in the oven and switch it off. After 20 mins, remove and chill for at least 2 hrs to set. Serve the tart in slices scattered with crumbled honeycomb, with crème fraîche on the side.

CHOCOLATE HONEYCOMB MUFFINS

Steps:

• Preheat the oven to 190 degrees Celsius Line 15 muffin tins with paper cups, or grease the bottoms only.
• Sift together the flour and salt into a large bowl. Add the Chocolate chips and Chocolate coated honeycomb and make sure they are evenly spread out in the dry ingredients.
• In a medium sized bowl, mix together the brown sugar, vanilla extract, egg, melted butter and milk.
• Add the wet ingredients to the dry ingredients. Stir until just combined.
• Divide batter into prepared muffin tins.
• Bake for about 20 minutes; cool on a wire rack.

HOMEMADE HONEYCOMB RECIPE BY TASTY

Steps:

• Cover a baking tray with greaseproof paper. Set aside.
• Mix the sugar, syrup, and honey together in a saucepan.
• Turn up the heat and slide a thermometer into the mixture. Heat till the sugar mixture reaches 275°F (140°C) and is brown and bubbling.
• Take the thermometer out and quickly whisk in the bicarbonate of soda.
• Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
• Once set, smash up the honeycomb into bite-size pieces.
• Dip into the melted chocolate and chill.
• Enjoy!