Chocolate-coated Honeycomb

 

Ingredients

• 150g (5oz) granulated sugar
  4 tbsp set honey
  10ml (2 level tsp) Dr. Oetker Bicarbonate of Soda
  3 x 150g bars Dr. Oetker Continental Milk or Plain Chocolate
  

Method

1. Grease and line a deep 20cm (8inch) square cake tin. Put the sugar in a large saucepan with the honey. Heat gently, stirring, until the sugar dissolves. Bring to the boil and cook, without stirring, for 2-3 minutes until the mixture foams and turns a deep, golden caramel.
2. Remove from the heat and quickly stir in the bicarbonate of soda,  the mixture will immediately foam and bubble up the saucepan, so quickly pour into the prepared tin whilst still foaming. Set aside to cool.
3. When the honeycomb has set, carefully remove from the tin and peel away the paper. Cut into pieces using a large sharp knife - it will shatter so you will end up with different sized and shaped pieces - aiming for pieces approx. 5cm ( 2 inch) long for coating in chocolate and arrange spaced apart on a board lined with baking parchment.
4. Break the chocolate into small pieces and place in a large heatproof bowl and stand over a bowl of barely simmering water. Allow to melt then remove from the water and cool for 20 minutes.
5. Using small tongs or two forks, carefully dip the honeycomb pieces in the chocolate to cover them and place on the parchment. Stand in a cool place to set - only refrigerate if the air temperature is warm and chill for a minimum time, about 30 minutes, to set the chocolate - after this time, the honeycomb may start to dissolve.
6. Peel off the paper and store in an airtight container between layers of greaseproof paper.

Makes: approx. 24 large pieces plus smaller crushed pieces

Note: the smaller crushed pieces make great toppings for ice cream, desserts and cakes.