“Make these amazing bombs of honeycomb well in advance and keep them in the freezer, so you can pull them out any time that calls for a sweet little bite.”
Salted Chocolate Honeycomb
Published on June 29, 2017
- cooking oil or spray, for greasing
- 125 g (4½ oz) liquid glucose
- 360 g (12¾ oz) caster (superfine) sugar
- 3 tablespoons honey
- 15 g (½ oz) bicarbonate of soda (baking soda)
- 250 g (9 oz) dark chocolate
- sea salt, for sprinkling
- Line a heatproof tray with baking paper and lightly oil it.
- Place the glucose, sugar, honey and 75 ml (2¼ fl oz) water in a saucepan over medium heat. Stir until the sugar has dissolved, then cook until the mixture turns a quite dark caramel colour.
- Remove from the heat and leave to stand for 2 minutes, before whisking in the bicarbonate of soda. Whisk just enough so that it is incorporated into the caramel, ensuring not to over-mix or the honeycomb will collapse.
- Pour onto the prepared tray and leave at room temperature for about 1 hour to cool.
- Once the honeycomb has set, break it into bite-sized pieces. Set a wire rack over a tray.
- Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Remove from the heat, dip the honeycomb bits into the melted chocolate, and place on the wire rack.
- Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until required.