Chocolate Honeycomb

Chocolate drizzled Honeycomb

Here is one of my all time favourite sweets but homemade, and homemade always tastes better! This Honeycomb is so much better than the original Crunchie bar version. Crunchies are a honeycomb bar smothered in milk chocolate here in the UK. Honeycomb is very inexpensive to make and has become my go-to recipe when I’m craving something sweet (which is most of the time!) I also made these chewy treats for Fathers day along with the S’more Marshmallows and the Salted Butter Caramels. These went so fast I had to grab a few before they had all disappeared. Honeycomb makes a really good present as its simple, quick and and you’ll probably have all the ingredients already; just try not to eat it before you’ve given it to someone. These Honeycombs have a hint of burnt flavour to them which gives them great flavour against the stronger golden sweet of the honeycomb. I drizzled these with both white and milk chocolate to give it some more texture and flavour as well as making it look more interesting. Next time you’re having a ‘I need sugar NOW!’ moment, then just whip these up and you’ll be satisfied in a jiffy.

Ingredients – Recipe from Nigella Lawson

  • 100g caster sugar
  • 4 x 15ml tablespoons golden syrup
  • 1 1/2 teaspoons bicarbonate of soda
  • Milk and White Chocolate


Have all of your ingredients ready and lay a greased piece of foil over a baking tray. Put the sugar and syrup into a medium saucepan and stir together to mix until it is fully incorporated. Place the pan over a medium heat and let the mixture slowly melt, without stirring. Let the mix come to a bubbling mass and continue cooking until it has developed into the colour of maple syrup – this will take about 2 minutes.

Take your pan off the heat and whisk in the bicarbonate of soda. Your honeycomb will turn into a cloud, immediately turn it out onto your prepared foil. Leave it to cool and set (about 30 minutes) and then using a small hammer or palette knife, hit the honeycomb so that it splinters into pieces. Break these up to the desired size.

Melt your chocolates and place into two different piping bags and drizzle over the top of your honeycomb. Leave to set. Consume immediately or keep in an air tight container.


About thegreedysprout

A plant and animal loving baker!
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3 Responses to Chocolate Honeycomb

  1. Love making Nigella’s cinder toffee! It’s become a Halloween ritual for a while now. Especially good drizzled in choc xx

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