First of all, this is a not an homage to the Crunchie. It’s more like what happens when a Crunchie takes a trip to the dark side, rolls around in all manner of sexy toppings and turns up at the end of a dinner party, just in time to be served with the coffee. That type of thing. This is all because when I make caramel I take it pretty dark, cooking it past the golden stage until it turns a deep, burnt amber. This smokes up the sweetness of the honeycomb making it the perfect partner to dark chocolate and a sprinkling of something sharp, salty or sour.
for the honeycomb…
- 150g golden caster sugar
- 75g golden syrup
- 2 tsp bicarbonate of soda
for the toppings…
- 150g Green & Blacks 70% dark chocolate
- an optional selection of freeze-dried raspberries, chopped pecans and pistachios, sea salt, sour cherries and orange zest.
you will need – a cooking thermometer and a baking sheet lined with parchment paper. This recipe makes around 200g of honeycomb.
- Weigh out the sugar and golden syrup into a large saucepan and then heat them together to 150ºC. You can stir the caramel occasionally but leave your thermometer in the pan the whole time, the temperature will rise pretty quickly after 100ºC so watch it like a hawk!
- When the caramel reaches 150ºC remove the pan from the heat, add the bicarb and stir quickly. The caramel will bubble up as the bicarb reacts with it but don’t stop stirring. When you are happy that the bicarb has been mixed in well, pour the honeycomb out onto the lined baking sheet and allow it to harden and cool completely. Once cold to the touch, shatter the honeycomb into shards.
- Finally, melt the chocolate and dip the pieces of honeycomb. I then lay the pieces on a piece of parchment paper and sprinkle over a different topping for each shard. My favourites are freeze-dried raspberries, a tiny sprinkle of sea salt, chopped sour cherries with grated orange zest and crunchy pecans. But seriously, the choice is yours.