Sunday, 17 March 2013

Chocolate-dipped Honeycomb

Posted by Kejia:

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I am a sucker for simple recipes. I was brainstorming for an easy anti-fuss food I could make this weekend and suddenly it occurred to me - honeycomb. Delicious golden honeycomb. A few weeks back I was just casually surfing the net and looking through my subscriptions on Youtube, and discovered the perfect honeycomb recipe by Ann Reardon, my all-time favorite chef on Youtube. Unfortunately, I forgot about that recipe for a little while....but I finally got down to making it this weekend. Only 5 ingredients are required for this beautiful honeycomb - you probably have these 5 ingredients sitting in your shelves right now. The chocolate(for dipping) is completely optional, but of course I'll recommend it because everything goes well with chocolate and making tempered chocolate is extremely easy too. Enjoy!

First, add the sugar, glucose/light corn syrup and water into a medium-sized saucepan and stir over high heat. 

Prepare a pastry brush in a cup of water. As the sugar mixture is heating up, continuously brush down the sides of the saucepan to dissolve any sugar granules. This is to prevent the sugar from burning and from sticking to the sides of the pan. 

Once the sugar mixture begins to boil, stop stirring and continue to let it boil over high heat.

After about 5 minutes, the sugar mixture should turn slightly brown. Once this occurs, add in the sifted sodium bicarbonate and baking powder. 

The mixture would start to bubble up pretty fast(due to the chemical reactions ooooh wow). Give it a few quick stirs with your whisk to dissolve the bicarb and baking powder. Make sure you do not over-stir the mixture as you want to retain the air bubbles to give the honeycomb its hole-y texture. I have no photographs of this step because it was a real panicky moment for me(the mixture was bubbling up like crazy and this had to be done fast!!!)....I'm so sorry. However, Ann Reardon has that in her video so do check it out! Pour the bubbling sugar mixture into a pan and let set.

Fill your saucepan with water and the sugar will dissolve after a while for easy cleaning.

What Ann Reardon did was to pour the honeycomb mixture into a bowl, where it would sink down in the middle over time. I decided to test whether it would still work if the mixture was poured into a normal baking pan. It worked, but it didn't turn out as well as her version since each 'chunk' of honeycomb turned out more like a thin 'bar' and there were lesser air pockets. Thus, if you were to try this out, I'd suggest that you use a large bowl instead of a baking pan. Nevertheless, ensure that your pan/bowl has been well-greased or lined with non-stick baking paper. The colour of the honeycomb mixture is still quite pale but will get darker over time. 

Break them up into smaller pieces, dip in some chocolate for extra delight and enjoy!

Recipe adapted from Ann Reardon
365g of white sugar
140g of glucose/light corn syrup
110ml of water
1 teaspoon of sodium bicarbonate
1/2 teaspoon of baking powder

1. Put the sugar, glucose syrup and water into a wide-based pan and put on high heat.
2. Stir until it begins to boil, then wash down sides of pan using the wet pastry brush. This washes down the splashes of sugar from the edges so they do not burn. 
3. Leave on high heat without stirring, until it just begins to brown in one spot. 
4. As soon as you see a light golden patch, remove from heat, stir a couple of times with the whisk to evenly distribute the heat. Sprinkle in the bicarb and baking powder.
5. Stir about three times with the whisk until just combined. It will start to bubble but still looks too pale for honeycomb - don't worry, it gets darker over time.
6. Pour immediately into the lined baking pan.
7. Leave for about three hours to cool right through.
8. Cut(or smash!) into pieces and dip each piece in some chocolate. 

Additional information:
Tempering chocolate is a very important process that should be done right. If not, the chocolate would not dry properly and would very likely form clumps. To make the tempered chocolate for dipping - Boil some water in a saucepan and remove the pan from heat once the water boils. Place a bowl containing 1 cup of dark chocolate chips onto the pan, making sure that the bottom of the bowl does not touch the water. Once the chocolate has melted, put another 1 /2 cup of dark chocolate chips into the melted chocolate. Stir till it has all melted and let cool before dipping. 

Hope you enjoy this recipe! It tastes really yummy(how can it not - it's completely made of sugar) and crunchy :-) If you have a sweet tooth you will love this. Do try it out!



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