‘There’s no sincerer love than the love of food’
What a treat this honeycomb was to make! It was very quick and easy to make and one lot from this recipe made LOADS of honeycomb pieces- more than I knew what to do with!
So why Honeycomb?
Well my most recent ‘sweet treat’ obsession has been for Cadbury’s Crunchie Rocks- oh my lord these things are bite sized pieces of heaven! After buying a fair few bags of said pieces of heaven, my other half suggested that I make my own… so I did! And my word THEY DID NOT DISAPPOINT!
- Butter to line your tin
- 200g caster sugar
- 5 tbsp golden syrup
- 2 tsp bicarbonate of soda
- 240g Dairy Milk Chocolate
- Cornflakes (as much or as little as you like- I like a good amount of chocolate coverage)
Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan 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 (this won’t take long), then 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.
Scrape into a lined tin immediately – be careful, the mixture will be very hot. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.
Carefully melt your chocolate in the mircowave (check regularly to avoid burning). Add cornflakes and small pieces of honeycomb to your melted chocolate and mix thoroughly. Make small clusters of your chocolatey mixture onto a nonstick surface and allow to set.