Chocolate Coated Honeycomb Bites
These chocolate coated honeycomb bites are an absolute taste sensation, and make perfect for gifts, too. Best of all, these are dairy, wheat and vegan friendly - just be sure to swap the chocolate for a dairy-free variety.
Makes around 30 bite sized chunks
100g of golden syrup
225g of Billington’s Unrefined Golden Caster sugar
2 tsp of bicarbonate of soda
150g of good quality milk chocolate
Grease a 23cm/9" square tin with butter. Line well on the bottom and sides with baking parchment.
Mix the golden caster sugar and syrup in a deep saucepan with 2 tbsp of water and stir over a gentle heat until the sugar has melted (try not to let the mixture bubble until the sugar grains have disappeared).
Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel, if you have a sugar thermometer, this should indicate 140°C when ready.
As quickly as you can turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming, pale and rising up in the pan.
Scrape into the tin immediately and leave to set hard, taking care as the mixture will be very hot.
Leave to cool for approximately 1-1.5 hours. The honeycomb will then be ready to crumble or snap into chunks.
Once cooled, dip the honeycomb in melted milk chocolate and allow to set on some baking parchment.
Tip: If not serving as soon as set, store in air tight zip-lock or plastic bag with a strong clip or tie. This will stop the honeycomb from coming into contact with the air as the moisture content in the air will start to melt the honeycomb.
Recipe courtesy of Juliet Sear for Billington's
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