Wednesday, July 18, 2012

Allergy free chocolate dipped honeycomb recipe

Next time I'll make the chocolate dip a little thinner but only by a bit. I only dipped a few pieces of honeycomb and wrapped the rest up as is in foil.

  • ¼ cup honey
  • ½ cup corn syrup
  • 2 cups granulated sugar
  • ¼ cup water
  • 1 generous tbsp baking soda
Chocolate dip
  • 200-350g Lindt 70% chocolate
  • 2 tbsp Nuttlex

  • Prepare a rimmed baking tray by lining it with aluminium foil and spraying the foil with olive oil spray.
  • Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained.
  • Stir the ingredients together until the sugar is completely moistened.
  • Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
  • Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 150C.
  • Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once.
  • Immediately whisk the candy to incorporate the baking soda (be careful as it foams up).
  • As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
  • Allow it to cool and harden completely then break it into small pieces.

Chocolate dip
  • Combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute.
  • Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet.
  • Repeat with the remaining honeycomb and refrigerate until the chocolate is set.

  • The amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.
  • Best to eat within 24 hours or wrap in foil to maintain freshness.

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