Category
Snack
Serves
Makes 30 Pieces
Prep
10
Cook
10
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
- 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.
