225 g (8 oz) caster (superfine) sugar
55 g (2 oz) honey
85 g (3 oz) liquid glucose
10 g (3/8 oz or 2 tsp) bicarbonate of soda (baking soda) sifted
480 g (1 lb 1 oz) good-quality milk chocolate, coarsely chopped
lace a large sheet of baking paper on a heatproof surface. Put the sugar, honey, glucose and 40 ml (1¼ fl oz/2 tablespoons) water in a saucepan over medium heat and stir until it starts to boil.
Once boiling, stop stirring the mixture. When the temperature reaches 157°C (315°F) — if you don’t have a thermometer the bubbles on the surface should reach a light golden colour — add the sifted bicarbonate of soda and whisk just a few times to incorporate.
Pour the honeycomb mixture onto the baking paper and don’t move it until it is cold.
Temper the milk chocolate.
Break the honeycomb up into small pieces and mix it through the tempered chocolate until well coated.
Spread the honeycomb on a tray lined with baking paper and leave at room temperature to set. If your room temperature is too warm, place in a sealed container in the refrigerator.
Break the honeycomb sheet up in large chunks and serve or wrap in cellophane or sealed packaging to present as a gift.
This has a 4-week shelf life if left in a single sheet. Once broken up, it will need to be eaten within a few days.
Credits: Recipes and Images from Chocolate by Kirsten Tibballs (Murdoch Books).
Photo Credits: Recipes and Images from Chocolate by Kirsten Tibballs (Murdoch Books).