Honeycomb is quick to make but involves care and concentration when dealing with very hot sugar. It keeps well in an airtight container. It makes a great edible gift too!
What you need
1½ cups sugar
1/3 cup honey
1/3 cup golden syrup
1/3 cup water
3 teaspoons bicarbonate of soda
220g CADBURY White Chocolate Melts
220g CADBURY Dark Chocolate Melts
¾ cup toasted pistachio nuts, chopped
- GREASE and line a 28cm x 18 cm slice pan with baking paper.
- COMBINE sugar, honey, golden syrup and water in a saucepan and bring to the boil, stirring until sugar has dissolved then simmer gently for 10-15 minutes or until hard crack stage is reached (149°C on a sugar thermometer). Immediately remove from heat and quickly but carefully stir in bicarbonate of soda and pour into prepared pan and allow to cool and firm.
- MELT white chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20-second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Repeat this process with the dark chocolate.
- SPOON the chocolate randomly over the honeycomb and swirl together with a knife. Scatter over the pistachios then allow to set at room temperature. Store in an airtight container. Break into pieces to serve.
TIP: Hard crack is when a little hot toffee is dropped into a glass of water and sets in a brittle piece.