HONEYCOMB

THREE INGREDIENT HONEYCOMB COMING IN THICK AND FAST ON A MONDAY NIGHT. Yes the honeycomb is nice hunky chunky pieces and it’s honestly, sillily easy to whip up.

For December, I want to share a different Christmas recipe each Monday. I love the lead up to Christmas, honestly, not that big of a fan of Christmas Day itself but the lead up I do enjoy, I love baking and buying presents for people and just spending time catching up with people I haven’t seen in a bit. I think these guys will definitely be on my ‘to make’ list for treat bags for friends or family.

I guess Honeycomb is a little like the Korean candy Dalgona, or maybe dalgona is like honeycomb, either way its something that brings me right back to being a kid. I used to go to shows, and during the summer we would go with the horses and I remember getting that honeycomb off the sweet stand thats (very well) coated in chocolate. I’m sure my dentist or Mum didn’t thank me. but make this and your friends definitely will.

A tip for getting the super sticky golden syrup out of the tin is use a hot spoon. try it, it works, the golden syrup glides off the hot spoon. you can also re-use the tin after it’s all finished up, as a little plant pot by piercing holes in the base or even as a little cutlery/stationary or utensil holder.

  • 250g caster sugar
  • 250g golden syrup
  • 1 tbsp bicarbonate of soda
  • 100g milk chocolate, melted

Add the sugar and golden syrup to a medium sized saucepan over a medium high heat. give it a little stir as it does need to bubble up evenly together. Bubble away for 3-4 minutes or until it reaches hard crack. keep an eye on it though as it’ll happen pretty quickly. pour into the prepared tin. allow to cool.

Drizzle with chocolate or break into pieces then dip in chocolate + allow to set.

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