Chocolate covered Honey Comb
Ingredients
200g caster sugar
7 tbsp golden syrup
1 tbsp bicarbonate of soda
300 g milk or dark chocolate
Method
1) Before we begin, line an 8 inch square tin with greaseproof paper. Place your caster sugar and golden syrup in a deep, heavy based saucepan and boil until it turns an amber colour.
2) This will take around 5 - 8 minutes on a medium heat. Do not place on a high heat as you will burn your sugar. Next take the sugar and golden syrup mixture off the heat and mix in your bicarbonate of soda. It will bubble up and that’s why you need a deep pan as it is VERY HOT!
3) It should turn to a loose paste with lots of bubbles. Tip your honeycomb into your lined tray (DO NOT LET THE HONEYCOMB COOL ELSE IT WILL SET, you need to do this as soon as it comes of the heat) and leave at room temperature for 2 hours until until completely cool. Then drop on the side to shatter into pieces. You can leave it here if you wish.
4) Next I use my tempering guide to temper my milk chocolate and place my honeycomb on a fork and dip into the tempered chocolate. Use the bowl to get any excess off. Then, allow the chocolate to set at room temperature. If put in the fridge, the honeycomb will go rock hard so room temperature is best.