Our always colourful Taryn de Vere is here this week with her recipe for delicious (although, admittedly, not terribly nutritious – who cares!) chocolate covered honeycomb…[restrict]
(We’ve saved this cookalong by Sarah Maria Griffin on our Instagram highlights if you want to join in and make some!)
In Australia we have a chocolate bar called a Violet Crumble. It’s basically honeycomb covered in milk chocolate. You’re either a Violet Crumble person or a Crunchie person if you live in Oz. You can’t be both.
Of course I had to move to a country that only makes the dreaded Crunchie (#sorrynotsorry Crunchie lovers) so, again I’m resorting to making my own. This is as close as I can get to my beloved bar. It’s SO fun to make as it bubbles up wildly, so make it in your biggest pot.
A bit of sunflower or veg oil for coating
330gm caster sugar
1 tablespoon bicarbonate of soda
125gm glucose syrup (some supermarkets sell this or try the chemist)
400gm good quality cooking milk chocolate
Line a deep tray with baking paper and coat lightly with oil, then set aside.
Put sugar, honey and glucose in the saucepan with 4 tablespoons of water and stir like mad. Bring to boil over a high heat then turn down and allow to simmer for 5 -10mins. When the mixture is a light golden colour and has reached hard-crack stage – 149℃ if you have a sugar thermometer – remove it from the heat. Quickly mix in the bicarb soda. This is the fun bit! The mixture will bubble wildly and triple in size. You’ll have to work fast! Pour it into the tray and spread the mixture evenly.
Leave it to cool (about 2 hours) then give it a few hard whacks with the handle of a chopping knife to break it into small chunks. You can, of course eat it just like this, or for super deliciousness – cover it in chocolate.
Melt your chocolate in the microwave on a low-medium heat in 20 second bursts, stirring in between. When all the chocolate is melted dip your honeycomb pieces in it using 2 spoons. Set the covered chunks onto baking paper to cool down then eat and enjoy!