This recipe for honey comb is sheer delight. Its beautifully rich amber colouring is subtle yet teasing, but it's the light, airy quality that really hits the mark just before you crunch into it. It’s not only the perfect sweet treat but it is wickedly simply to make! Makes: 1 slab Preparation time: 15 minutes Chilling time: 1 hour Kitchen Equipment: 20cm x 30cm pan, Parchment Paper
For the Honey Comb
- • 200g Caster Sugar
- • 60g Golden Syrup
- • 2 tsps Bicarbonate of Soda
For the drizzle
- • 50g Dessicated Coconut
- • 1 lime peel
- • 90g Divine Creamy White Chocolate
For the Honeycombe
- On a medium to high heat, lightly toast the coconut and set aside to cool.
- Line a 20cmx 30cm pan with baking paper making sure all sides are covered to catch any spillage.
- Cover with the paper with butter so you can remove the honeycomb.
- In a pan, weigh the sugar, then add the syrup. Then heat on a low-medium simmer until the sugar has melted -this should take about 10-15minutes.
- As the bubbles get more regular and the colour becomes richer and more amber in colour, remove from heat immediately and use a small tea strainer to sift the bicarbonate of soda,
- Use a spatula to quickly combine it. Transfer the mixture into the lined tray.
- Wait a couple of minutes, then sprinkle on half the lime and coconut.
- Allow to cool for 1 hour.
For the tempered white chocolate
- Chop the Creamy White Chocolate . Using a microwave, melt 75g in a heat-proof bowl. Heat for 2 minutes on a low heat, stirring every 30 seconds. Remove 25g and set aside.
- In the bowl with the larger quantity, add the chopped chocolate and stir in until melted.
- Once incorporated, add the remaining 25g and stir to combine.
- Drizzle on the honeycomb and sprinkle the remaining lime and coconut.