Chocolate-Dipped Honeycomb

Chocolate-Dipped Honeycomb

23 April 2022

You know that moment when you bite into a Crunchie bar as a child, look inside and ask yourself ‘what kind of sorcery is this?’ I learned very quickly that Crunchie was my husband’s favourite chocolate bar – and as easy as it is to buy it from the shop, it’s even easier to make, with no sorcery required. It’s just honeycomb dipped in chocolate. 

Makes 30 pieces 

You know that moment when you bite into a Crunchie bar as a child, look inside and ask yourself ‘what kind of sorcery is this?’ I learned very quickly that Crunchie was my husband’s favourite chocolate bar – and as easy as it is to buy it from the shop, it’s even easier to make, with no sorcery required. It’s just honeycomb dipped in chocolate. 

Ingredients

vegetable oil, for greasing 

200g golden caster sugar 

100ml runny honey 

2 teaspoons bicarbonate of soda 

100g dark chocolate (70% cocoa solids), melted 

Instructions

Prep: 10 minutes, plus cooling Cook: 10 minutes 

Line and grease a deep rectangular brownie tin right to the top so that the paper comes at least 3cm over the rim, as the honeycomb rises. Make sure the paper is greased liberally as this will help you remove the honeycomb once it has set. 

Put the sugar and honey in a large, heavy-based saucepan over a medium heat until the sugar turns an amber colour. Make sure the sugar has all dissolved. 

Remove the pan from the heat and stir in the bicarbonate of soda. 

Pour the mixture into the prepared tin, and leave it to set for about 30 minutes. 

Once the honeycomb has cooled, break it into uneven shards and dip the end of the honeycomb into the melted milk chocolate. 

This can be eaten as it is, crumbled on top of ice cream, or baked into a brownie or cheesecake . . . the possibilities are endless. Or it can be stored in an airtight container for up to weeks as you eat your way through it.