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Recipe

Choc-topped honeycomb

Aug 29, 2012 2:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Makes 24 Piece
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Ingredients

Choc-topped honeycomb
  • 1 1/2 cup sugar
  • 1/2 cup liquid glucose
  • 1/2 cup water
  • 1 tablespoon bicarbonate of soda, dissolved in 1 tbsp water
  • 100 gram milk chocolate, melted

Method

Choc-topped honeycomb
  • 1
    Line a deep 20 x 30cm cake pan with baking paper, edges overlapping slightly.
  • 2
    In a large, heavy-based saucepan, combine sugar, glucose and water. Stir over low heat until sugar dissolves.
  • 3
    Increase heat to medium. Bring to boil; boil 8-10 minutes, without stirring, until edges just begin to colour. Remove from heat.
  • 4
    Add soda mixture; gently stir through for a few seconds (the mixture will foam).
  • 5
    Quickly pour foaming mixture into pan. Set aside 20 minutes, until hardened.
  • 6
    Drizzle melted chocolate over honeycomb. Break into rough pieces.

Notes

Remove pan from the heat as soon as toffee begins to colour around the edges. If you wait until the colour spreads, your honeycomb will taste burnt.

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