Salted Chocolate Honeycomb Recipe
User Reviews
5
Salted Chocolate Honeycomb Recipe
Description
This Salted Chocolate Honeycomb recipe starts by slowly melting caster sugar with golden syrup over low to medium heat, cooking until the mixture reaches the hard-crack temperature of 150°C (300°F). Once removed from heat, baking soda is quickly stirred in, causing the mixture to foam and expand as bubbles form, creating the characteristic honeycomb texture.
The bubbling hot mixture is then poured into a lined baking pan to set at room temperature. Once hardened, it is broken into shards. These shards are dipped in melted dark chocolate, which adds a rich, bittersweet coating. Sea salt flakes are sprinkled on top to enhance the flavor balance.
The candy offers a unique contrast of textures with the brittle honeycomb crunch and smooth chocolate layer, while the salt elevates the sweetness and adds complexity. Making honeycomb requires careful attention to temperature and timing, as the sugar syrup can quickly burn if not monitored.
Using a candy thermometer simplifies identifying the correct stage, but a cold water test can also be used. Large or deep pots are recommended due to expansion of the mixture when baking soda is added. Working swiftly after adding baking soda is essential to maintain the airy texture.
Ingredients
- ¾ cup caster sugar 150g; aka superfine sugar
- 4 tablespoon corn syrup (golden syrup)
- 2 teaspoon baking soda (bicarb of soda)
- 5.5 oz dark chocolate 150g
- sea salt flakes
Instructions
- Line a 20cm/8” square baking pan with baking paper. You’ll need to work quickly when the sugar is hot, so measure the baking soda and be sure to have a candy thermometer and wooden spoon handy.
- In a large, heavy bottomed pan, stir the sugar and syrup together. Melt them over a low/medium heat, checking with a candy thermometer until it reaches 150C/300F (hard-crack stage).
- Remove the hot sugar mixture from the heat, add the baking soda and quickly beat it in with a wooden spoon - be careful as the mixture will foam up and be very very hot!
- Immediately pour the mixture into the prepared baking pan, then leave it to set at room temperature.
- When it has cooled and set, cut or break it into shards.
- Melt the chocolate in a microwave or in a bowl over a pan of gently simmering water, but don’t let the water touch the bottom of the bowl.
- Dip the shards of honeycomb into the melted chocolate and sprinkle with a few flakes of sea salt. Allow the chocolate to set.
Notes
- A candy thermometer is recommended to reach the hard-crack stage of 150°C (300°F), but a cold water test can be used as an alternative.
- To perform the water test, drop a spoonful of hot sugar syrup into a bowl of cold water; if it hardens immediately and cracks when bent, it is ready.
- Prepare all ingredients and equipment before heating sugar, as the process moves quickly once syrup reaches temperature.
- Use a large or high-sided pot to accommodate the foaming expansion after adding baking soda.
- Work carefully and quickly after adding baking soda, as the mixture is very hot and will expand rapidly.
- Once dipped in chocolate and sprinkled with salt, allow the chocolate to set before serving or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 18g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 1mg | 0% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 5IU | 0% |
| Calcium | 7mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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