Olive Magazine
Chocolate Covered Honeycomb Recipe

Chocolate-dipped honeycomb

Published: December 9, 2016 at 1:45 pm
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  • Preparation and cooking time
    • Total time
    • plus cooling
  • Easy
  • Makes 25 pieces

The perfect edible Christmas gift for someone with a sweet tooth. These chocolate coated honeycomb pieces are super fun and easy to make

Nutrition:
NutrientUnit
kcal110
fat4.2g
saturates2.5g
carbs16.8g
sugars16.3g
fibre0.5g
protein0.9g
salt0.3g
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Try this chocolate-dipped honeycomb then check out our florentines, peppermint creams, Turkish delight and more Christmas gift recipes.

Ingredients

  • 300g caster sugar
  • 150g golden syrup
  • a pinch cream of tartar
  • 1 1/2 tsp bicarbonate of soda
  • 50g white chocolate, broken into pieces
  • 50g milk chocolate, broken into pieces
  • 50g dark chocolate, broken into pieces

Method

  • STEP 1

    Cover a 20cm square baking tray with baking paper. Put the sugar and golden syrup and cream of tartar into a deep, heavy-based pan and heat over a low heat, stirring until the sugar has dissolved.

  • STEP 2

    Stop stirring, turn up the heat a little and cook until the mixture is golden. Add the bicarb, take off the heat and stir really well. The mixture will bubble up. Quickly, pour this into the prepared baking tray and leave to cool.

  • STEP 3

    Once the honeycomb is cool, break into bite-sized pieces.

  • STEP 4

    Melt the chocolates separately, in bursts, in the microwave or in bowls over simmering water, and dip the honeycomb pieces – 1/3 into milk, 1/3 dark and 1/3 white – don’t cover the whole thing, just dip halfway.

  • STEP 5

    Put the chocolate-dipped honeycomb on baking paper and leave to set. Once set, package in little bags to give as gifts.

Cook's note: Make sure you use a deep pan when making the honeycomb, as the mixture rises when the bicarb is added.

Try our other homemade Christmas gift ideas here.

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