Was Our Bad Friday Treat…
For anyone who doesn’t know what bad Friday isย in our houseย (and why you?), it’s the one day of the week when we can eat bad food and watch bad television (and the men of the house go out and play pool).
I’m not saying that we don’t occasionally treat ourselves mid week, we are after all only human, but on the whole we try to restrict the bad stuff to Fridays.
Recently…
I came across an article in the daily mail by a lady called Anne Shooter, that included recipes for some of our favourite branded sweet treats. They looked easy enough, so me being me decided to have a go at making the honeycomb (I used to make honeycomb, many years ago, but stopped as it would always turn out light and bubbly on the top half, but no matter what I did the bottom part always turned to tooth cracking toffee, so I was intrigued to see if Anne’s recipe would turn out better)….And it’s fair to say it did.
How To Make Homemade Honeycomb…
An airy and crunchy honeycomb recipe, that gives Cadbury's Crunchies a run for their money...And I am a big Cadbury's chocolate fan!
Servings
Prep Time
Plenty
10 minutes (not including chocolate melting/coating time).
Cook Time
Passive Time
20 minutes +/-
1 hour or so to cool
Servings
Prep Time
Plenty
10 minutes (not including chocolate melting/coating time).
Cook Time
Passive Time
20 minutes +/-
1 hour or so to cool
An airy and crunchy honeycomb recipe, that gives Cadbury's Crunchies a run for their money...And I am a big Cadbury's chocolate fan!
Servings
Prep Time
Plenty
10 minutes (not including chocolate melting/coating time).
Cook Time
Passive Time
20 minutes +/-
1 hour or so to cool
Servings
Prep Time
Plenty
10 minutes (not including chocolate melting/coating time).
Cook Time
Passive Time
20 minutes +/-
1 hour or so to cool
Ingredients
-
2 tbsp
honey
-
60 ml
golden syrup
-
200 gr
granulated sugar
-
1 tbsp
water
-
2 tsp
bicarbonate of soda
-
400 gr
Chocolate
Servings:
Instructions
-
Grease and line a square or rectangular baking tin. I used a 6 inch x 8 inch tin.
-
Combine the honey, golden syrup, sugar and water together in heavy bottomed saucepan.
-
Place pan over a low heat until the sugar has melted. Stirring occasionally.
-
Once melted, turn the heat up and bring the mixture to a rapid boil, stirring constantly. You want the mixture to reach the hard crack stage, which is 150C on a sugar thermometer.
For those who don't own a sugar thermometer, when the mixture turns a light golden brown in colour you can check it the good old fashioned way....Remove the pan from the heat and drop a teaspoonful on the mixture into a cup of cold water. It will go hard and crackable if it has reached the hard crack stage.
-
Once the mixture has reached the hard crack stage, remove totally from the heat and add the bicarbonate of soda, beating well.
The mixture will froth and become aerated. Pour the aerated mixture carefully into the lined tin, so as not to knock the air out of it or burn yourself!
-
Allow to cool for a bit. I left mine to go totally cold which resulted in it being harder to cut neatly (still tasted good though!), so next time I would cut it before it gets totally cold.
-
Melt the chocolate. I would always recommend melting chocolate, slowly, over a pan of simmering water as chocolate can be temperamental (I have a special chocolate melting gadget, which melts it slowly and perfectly), but if you are used to melting it in the microwave, then that's fine.
-
Dip the lumps of honeycomb in the chocolate and place on greaseproof paper to set.
-
Store in an airtight container, in the fridge or in a cool place.
Recipe Notes
Next Time...
I would add the bicarbonate of soda when the mixture is just below the hard crack stage (150C), out of interest to see what difference it makes.
All in all I would recommend this homemade honeycomb recipe to anyone looking to make a sweet treat. It made plenty, we made ourselves sick one Friday (couldn't help ourselves) and still had some in the fridge for the next Friday. Although it had gone slightly soft between Fridays, it was still nice.
Where I link up:
Powered byWP Ultimate Recipe
| Servings | Prep Time |
| Plenty | 10 minutes (not including chocolate melting/coating time). |
| Cook Time | Passive Time |
| 20 minutes +/- | 1 hour or so to cool |
|
|
|
|
An airy and crunchy honeycomb recipe, that gives Cadbury's Crunchies a run for their money...And I am a big Cadbury's chocolate fan!
|
- 2 tbsp honey
- 60 ml golden syrup
- 200 gr granulated sugar
- 1 tbsp water
- 2 tsp bicarbonate of soda
- 400 gr Chocolate
- Grease and line a square or rectangular baking tin. I used a 6 inch x 8 inch tin.
- Combine the honey, golden syrup, sugar and water together in heavy bottomed saucepan.
- Place pan over a low heat until the sugar has melted. Stirring occasionally.
- Once melted, turn the heat up and bring the mixture to a rapid boil, stirring constantly. You want the mixture to reach the hard crack stage, which is 150C on a sugar thermometer. For those who don't own a sugar thermometer, when the mixture turns a light golden brown in colour you can check it the good old fashioned way....Remove the pan from the heat and drop a teaspoonful on the mixture into a cup of cold water. It will go hard and crackable if it has reached the hard crack stage.
- Once the mixture has reached the hard crack stage, remove totally from the heat and add the bicarbonate of soda, beating well. The mixture will froth and become aerated. Pour the aerated mixture carefully into the lined tin, so as not to knock the air out of it or burn yourself!
- Allow to cool for a bit. I left mine to go totally cold which resulted in it being harder to cut neatly (still tasted good though!), so next time I would cut it before it gets totally cold.
- Melt the chocolate. I would always recommend melting chocolate, slowly, over a pan of simmering water as chocolate can be temperamental (I have a special chocolate melting gadget, which melts it slowly and perfectly), but if you are used to melting it in the microwave, then that's fine.
- Dip the lumps of honeycomb in the chocolate and place on greaseproof paper to set.
- Store in an airtight container, in the fridge or in a cool place.
Next Time...
I would add the bicarbonate of soda when the mixture is just below the hard crack stage (150C), out of interest to see what difference it makes.
All in all I would recommend this homemade honeycomb recipe to anyone looking to make a sweet treat. It made plenty, we made ourselves sick one Friday (couldn't help ourselves) and still had some in the fridge for the next Friday. Although it had gone slightly soft between Fridays, it was still nice.
Where I link up:
© 2015 – 2017, Debbie. All rights reserved.
Tagged In...
food • recipes • sweet treats
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