Something easy to make....
Ingredients:
For a chocolate coated, melt chocolate and half dip each honeycomb piece, then let them set on a parchment lined pan before serving.
Store the honeycomb in an airtight container at room temperature for up to 1 week.
Ingredients:
- 200 g honey
- 30 g water
- 60 g glucose
- 7 g baking soda
- Line a 20x20 cm baking pan with parchment paper.
- In a saucepan over high heat, combine the honey, water, and glucose. Stir occasionally.
- Once the mixture reaches 150°C (300°F), remove from heat and quickly stir in the baking soda. The mixture will foam up.
- Immediately pour it into the prepared pan and let it cool at room temperature.
- Once set, break the honeycomb into pieces.
For a chocolate coated, melt chocolate and half dip each honeycomb piece, then let them set on a parchment lined pan before serving.
Store the honeycomb in an airtight container at room temperature for up to 1 week.
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