Home-made Honeycomb with Chocolate Drizzle

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tastes great unadulterated too!

It’s the school holidays here in the UK and life has been pretty hectic – connecting with friends we don’t normally get a chance to see during term time. Squeezing work in… Plus we were hit one-by-one, by a tummy lurgie which put us off food altogether. So I apologise for my absence of late.

But I am back at the blog and today I am sharing one of our holiday hits – homemade honeycomb AKA cinder toffee. It’s a real treat if your child has never had the joy of a crunchie bar due to an allergy. I made it for Aars for the first time on May Bank hol this year and it rocked his world. His friends loved it too – which was great as it stopped me from gobbling too much myself!

It is jolly tasty but not good for our bods; thus it’s a rare holiday treat. Also it freezes really well and you can eat it straight from the freezer – no need to defrost!

Holiday Honeycomb & Chocolate – Ingredients

caster sugar, golden syrup, bicarbonate of soda, chocolate of your choice (I used moo milk chocolate & 74% dark chocolates as they are dairy-free and soya-free)

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combine the golden syrup & sugar before placing on heat

Holiday Honeycomb & Chocolate – Process

  • Prepare a baking tray with baking paper
  • Get a whisk out ready to use
  • In a pot measure out:
    • 1½ tsp bicarbonate of soda
  • In a heavy based pan add:
    • 100 g caster sugar
    • 4 Tbsp golden syrup
  • Mix them up so that they are thoroughly combined
  • Then turn on the heat
  • Once the heat is on do NOT stir at all!
  • The mix will heat up to the point where it is a mass of bubbles – turn the temperature down so that the bubbles stay at a consistent level and time for 4 minutes
  • After 4 mins take off the heat
    IMG_6944
    pour out onto waiting baking paper
  • Immediately whisk in your pre-measured:
    • 1½ tsp bicarbonate of soda
  • Pour out into the waiting baking tray
  • Leave to cool
  • Once cooled break into chunks (Aars started taste-testing at this stage)
  • Melt some chocolate in a bowl over hot water – I used moo milk chocolate and then drizzled 74% dark chocolate over the top as these are both dairy-free and soya-free
  • Leave to set (ever depleting amounts as Aars kept testing them to see if they were ready yet!)

Eat what ever has made it to this stage! If you have any left pop it into a zip-lock bag and into the freezer – a ready reward whenever you (or your child ;)) needs it!

 

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