Chocolate-coated Honeycomb

Serves 60

  • 1½ cups Bundaberg sugar
    1/3 cup Bundaberg golden syrup
    1/3 cup water
    2 teaspoons bicarbonate of soda, sifted
    400g good quality dark cooking chocolate, broken

1. Line a 20cm square baking pan with baking paper, extending the paper 2cm above the rim.
2. Place sugar, golden syrup and water in a medium saucepan (see note). Stir over a high heat until sugar dissolves.
 3. Boil mixture for about 5 minutes, until deep golden brown (150oC on a sugar thermometer). Alternatively, test by placing a small amount of hot toffee into a glass of iced water. It should set in a few seconds and crack when pressed between your fingers. Do this test quickly as toffee will continue to increase in temperature. Be careful when handling the toffee – it will be extremely hot. Take care not to overheat or the honeycomb will taste burnt.
4. Remove from heat and add bicarbonate of soda. Stir to combine with a large metal spoon. Mixture will expand and rise rapidly in the pan. After a few seconds mixture will slow down. At this stage, pour into prepared pan. Do not smooth surface. Allow to cool at room temperature for about 2 hours or until hard.
5. Break mixture into small, bite-sized pieces. Line 2 large oven trays with baking paper.
6. Place chocolate in a heatproof bowl over a saucepan of simmering water (do not allow the water to touch the bowl). Stir chocolate occasionally until smooth. Remove pan from heat. Place a piece of honeycomb in chocolate. Use 2 forks to coat honeycomb with chocolate. Lift piece of chocolate coated honeycomb with a fork , then tap fork on side of bowl to remove excess chocolate. Place on prepared tray. Continue with remaining honeycomb pieces. Allow to set, then store in an airtight container. 

Notes:

- once bicarbonate of soda is added, the mixture will expand rapidly. It is therefore necessary to prepare the mixture in a medium sized, high sided saucepan.  
- Honeycomb absorbs moisture and becomes sticky in humid weather. It is best to coat in chocolate soon after the honeycomb has cooled. The chocolate provides a protective coating against moisture.

Preparation time: 30 minutes (plus 3 hours cooling)
Cooking time: 10 minutes