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Choc-dipped honeycomb

  • 4:10 Prep
  • 0:25 Cook
  • Makes 1 (18cm x 28cm) slab


  • 1 1/3 cups caster sugar
  • 1/3 cup honey
  • 2 tablespoons golden syrup
  • 1 1/2 teaspoons bicarbonate of soda
  • 180g block dark chocolate, melted


  • You'll need a candy thermometer.


  • 1
    Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
  • 2
    Place sugar, honey, golden syrup and 1/2 cup cold water in a medium saucepan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved (do not boil).
  • 3
    Increase heat to medium. Bring to the boil. Boil, without stirring, for 15 minutes or until temperature reaches hard crack on a candy thermometer (146°C to 150°C). Remove from heat. Stand for 1 minute to allow bubbles to subside.
  • 4
    Working quickly and carefully, sift bicarbonate of soda over mixture. Stir to combine. Pour mixture evenly into prepared pan, spreading quickly with a spatula to level (mixture will begin to set quite quickly). Set aside for 3 hours or until firm.
  • 5
    Turn out honeycomb onto a board and cut into pieces. Dip one end of each piece of honeycomb into chocolate. Place onto a tray lined with baking paper. Set aside for 1 hour or until chocolate is set. Serve.

Source: taste.com.au


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