Apr 27

Apr 27 Chocolate Coated Honeycomb - Store Cupboard Baking

When I started venturing into the kitchen, I began baking and cooking but all I *really* wanted to do was make sweets! It was my parent’s worst nightmare; an 8 year old desperately desiring to make things involving boiling sugar and foaming caramel. I got my hands on a sugar thermometer when I was 13 and deemed responsible, and delved into the world of confectionary! You don’t technically need a sugar thermometer for this recipe but they do make results a lot more accurate. I use this one: https://amzn.to/3aFBkFd.

Honeycomb, cinder toffee, hokey pokey: whatever you call it, these little pieces of heaven are kitchen magic! They are super easy and, if stored correctly (a lesson i’ve learnt the hard way!) will last for at least 1 month. They must, must, must be stored in an airtight container or ziplock bag as if left exposed to the air, the honeycomb will absorb moisture and begin to weep.

Aside from kitchen magic, this bubbly, sweet-salty treat is SO VERSATILE! Ripple it through ice-cream, crumble it into brownies, chop into cookies; the possibilities are endless. I’m using mine (aside from snacking) for some HONEYCOMB SHORTBREAD - recipe coming soon! This recipe makes quite a small quantity of honeycomb but you can easily scale up the amounts, just make sure your saucepan has a large enough capacity.