Making honeycomb is one of my favourite things to make lately its so darn easy to do and it tastes so blooming good. Naturally when you see chocolate covered honeycomb you think Crunchies and I have been eating Crunchies since I can't remember. In fact I remember my favourite way of having them, when I would get in from school my dad would give me a mug of milk, pack of Tayto's salt n vinegar crisps and a Crunchie. I was happy as a pig in muck, although maybe thats why I was a fat kid. Now you can go out and buy some Crunchies but where is the fun in that. Using the recipe below you will be making your own in no time.
200g caster sugar
5 tbsp honey
2 tsp bicarbonate of soda
300g of milk chocolate melted
- Line a 20cm square tin with clingfilm. Mix the caster sugar and honey in a deep saucepan 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.
- Quickly as you can turn off the heat, tip in the bicarbonate and stir in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.
- The mixture will continue bubbling in the tin, simply leave it and in about 1hr-30mins the honeycomb will be hard and ready to crumble or snap into chunks.
- Cut in to uniform chunks and dip in melted chocolate, place on wire rack allowing for excess chocolate to drip off.
- Chill in the fridge allowing for chocolate to harden, about 30 mins.
- Serve and enjoy.