SHARE THE HOLIDAY CHEER

I love offering these rough shards of sweet honeycomb as gifts wrapped up in cellophane, or whenever we have a dessert table that needs a little filler.  They are great to eat on their own, and my boys will attest to how delicious they are crumbled over ice cream.

Makes 1 x 20cm square

Preparation time 10 Minutes
plus setting time.

Cooking time 8 Minutes

Ingredients:

• Unsalted butter for greasing
• 200g castor sugar
• 4 Tbsp golden syrup
• 25g dark chocolate finely chopped ( I prefer our 72% for this one)
• 1 tsp bicarbonate of soda

Grease a 20cm square shallow baking tin.

Melt the sugar and the golden syrup together in a saucepan, keep it over a low heat as it has melted raise the heat to a medium and let it simmer for 3-4 minutes until the mixture is thick and dark caramel coloured.

Remove from the heat and add the chopped chocolate and then immediately whisk in the bicarbonate of soda so that the mixture froths up…..Stand back just in case.

Pour the mixture into your prepared tin and leave it to set at room temperature for about 3 hours.

Remove from the tin and break into large pieces.  I use a rolling pin.  Store in cellophane bags for up to a week.

TIP

To make the Honeycomb more luxurious, drizzle some dark or white chocolate on top of the pieces.