Crunchy, sweet and with a delicious toffee flavour. Chocolate dipped honeycomb is a really fun bake and the perfect gift for loved ones!
The final instalment in my Edible Christmas Gift series is one of my absolute favourite treats! Chocolate Dipped Honeycomb – or essentially a homemade crunchie!
If you haven’t heard of honeycomb before, you might know it as hokey pokey, cinder toffee or even sea foam! But it is essentially a sugary toffee with a light but rigid structure. It is one of the most ‘sciencey’ bakes to make as you watch the chemical reaction of the bicarbonate of soda with the toffee mixture. It froths up LOADS as carbon dioxide is released, which is what creates the signature maze of holes.
Honestly it’s a really cool bake, and the perrrfect bake to get kids involved with! Or at least to watch from a safe distance… as with most caramels/toffees the mixture gets VERY hot!
How do you make honeycomb?
Honeycomb itself is extremely simple to make, and with only three ingredients!
- Caster Sugar
- Golden Syrup
- Bicarbonate of Soda
The only other items you’ll need are some baking paper, butter and a small baking tin. The baking paper and butter is to line the tin, and grease the paper. This will make it super simple for you to get your set honeycomb out!
So to make the honeycomb, all you need to do is combine the sugar and golden syrup in a large pan until the sugar has melted and its a golden amber colour. Then take it off the heat, sprinkle in the bicarb and stir like crazy. Its at this point it will be bubbling up like mad! Then pour the liquid toffee into your prepared baking tin, and voila! All done!
Seriously its as easy as that.
Once its set you can break it up into pieces, and dip into melted chocolate. I dipped half mine in milk chocolate and the other in dark chocolate, just for some variation. In my opinion milk chocolate works best with honeycomb, but you can choose whichever chocolate you like best!
How long does honeycomb keep?
The beauty of dipping the honeycomb pieces in chocolate is that you’re also extending the shelf life of the honeycomb. So long as you make sure the honeycomb is completely covered and there aren’t any gaps!
Like this, your honeycomb will keep for a month in an air-tight container or bag! Perfect for little presents. Chocolate dipped honeycomb can also be kept in the fridge if you prefer your chocolate cold, but avoid the fridge if you’re not dipping!
I really hope you like this recipe and use it for some cute gifts this Christmas!
If you happen to have any honeycomb leftover, why not try my cheesecake? Or chocolate genoise cake?
Edible Christmas Gifts: Chocolate Dipped Honeycomb
- 200 g caster sugar
- 75 g golden syrup
- 2 tsp bicarbonate of soda
- 200 g milk chocolate
- 200 g dark chocolate
- Firstly, line an 8x10inch baking tin (with high sides) with baking paper, and grease lightly with butter. Then set aside on a cooling rack.
- Combine the sugar and golden syrup in a large pan and place over a medium-high heat. Cook, stirring every now and then, until the sugar has melted and its turned a golden-amber colour. Then take off the heat and quickly sprinkle the bicarbonate of soda in, and stir quickly to combine. It will foam up at this point.
- Quickly pour into the prepared tin while still foaming and leave to set.
- Break up the honeycomb into pieces. Then melt both the milk chocolate and dark chocolate in separate bowls (either using a bain-marie or in the microwave). Dip the honeycomb pieces into the chocolates, using a fork to help turn and tap any excess chocolate off the pieces. Then place onto baking paper to set. Then place in air-tight containers or bags.