The Crazy Kitchen: Chocolate Crunchy Honeycomb

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Thursday 27 September 2012

Chocolate Crunchy Honeycomb

In the second part of my Whitworths Baking Challenge I have picked one of Whitworths own recipes to try out for myself. I've never made honeycomb before so I thought I would give it a go with the intention of making more towards Christmas to give to friends and family as gifts, if it turned out ok.


Crunchy Honeycomb

200g Whitworths For Baking Fine Caster Sugar
4 tbsp Golden Syrup
1 tsp white wine vinegar
1 tsp vanilla extract
2 tsp bicarbonate of soda

  • Generously oil a 30cm x 10cm baking tray
  • Gently heat the Caster Sugar, syrup, vinegar and vanilla in a saucepan, stirring to combine
  • Allow to dissolve completely and simmer for approx 3 minutes, until it's the colour of Maple Syrup*
  • Add the bicarbonate of soda and carefully whisk (it will be very very hot) until fully combined
  • Carefully pour the bubbling mixture into the prepared tin
  • Leave to set
  • When cool, break into pieces and serve
  • The honeycomb can be stored for a couple of days in an airtight container
*Note: this was my second attempt, the first turned out like toffee as I was rushing and didn't dissolve the sugar fully before simmering.

We crumbled some of the honeycomb over ice cream


and then drizzled melted chocolate over the rest


You can find more of Whitworths delicious recipes here.

I'm working with Whitworths Sugar, whose site includes ideas and recipes for baking with sugar. Follow the conversation on Twitter with the #bakingSOS hashtag and @WhitworthsSugar

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