These crunchy, airy bits of crisp honeycomb enrobed in dark chocolate are the best bite sized sweet snack. Talk about gourmet halloween candy?! Your dentist will disapprove, but it's all about treating yourself, right?
Did you know that honeycomb candy doesn't contain honey? I was shocked too when I found out. I would buy a huge box of dark chocolate honeycomb chunks from Sprouts when we lived in CA, and missed them SO MUCH. Now I'm reunited and it's better than ever.
These are relatively easy to make and still very rewarding; not to mention, the shelf-life is longer in comparison to baked goods. Definitely a plus when I want to indulge without busting out a kitchen aid mixer. This recipe involves a bit of science, (especially if you choose to temper the chocolate) but it's easy once you get the gist of it. I found it common for recipes to yield an entire 9 x 9 inch block of honeycomb, so I scaled down and decided to use a loaf pan to yield a smaller batch. Still as delicious and crunchy, but just enough to enjoy in moderation. If you prefer the latter, you can absolutely double this recipe to yield a 9 x 9 inch block of honeycomb.
BAKING TIP: "HARD CRACK STAGE" CAN BE TESTED WITHOUT A THERMOMETER BY DROPPING A SPOONFUL OF HOT SUGAR MIXTURE INTO COLD WATER- TESTING IF IT CRACKS IN HALF OR BENDS. IF IT CRACKS, "HARD CRACK STAGE" IS ACHIEVED.
tips before starting/TROUBLESHOOTING:
Tip #1:
Prep your loaf pan and baking soda prior to starting the recipe. Mise en place! Once the baking soda is in the sugar mixture, you must work fast to avoid it from deflating.
Tip #2:
The mixture must reach 300° F/150° C to set properly. Heating above 310° F/155° C will result in a bitter, burnt tasting honeycomb. Alternatively, not reaching 300° F/150° C will result in a softer set honeycomb.
TIP #3:
If you reside in a humid climate or experience a rainy day, the result of your honeycomb can possibly be effected by the moisture content in the air. Even a boiling pot of water in the kitchen can make your honeycomb set funky!
TIP #4:
If you prefer the mouthfeel and texture of a crunchy, shiny chocolate bar or truffle, tempering your chocolate will payoff. I promise!
HONEYCOMB | CRUNCHIE
Prep time: Cook time: Yield:
5 Minutes 20 Minutes 12 Servings
ingredients
(90 g.)- 1/2 cup Raw Cane Sugar
(50 g.)- 2 1/2 Tbsp. Golden Syrup*
1/2 tsp. Vanilla Extract
(12 g.)- 2 tsp. Baking Soda
A candy thermometer or digital read thermometer made for high heat (over 300° F/150° C)
2 -100 g./3.5 oz. Bars of REAL Dark Chocolate (containing cocoa butter)**
METHOD
Line a 8 1/2 x 4 1/2 inch loaf pan with parchment paper running up each side.
Measure baking soda and set aside.
Set a candy thermometer (or a digital read thermometer that can go above 300° F/150° C) on the side of a thick-bottomed medium pot, ensuring that it is NOT touching the bottom or sides of the pot.
Combine sugar and golden syrup into pot and turn the heat to high. DO NOT STIR OR MIX WITH UTENSILS.***
Gently swirl the sugar mixture to evenly distribute heat and add vanilla extract once the mixture reaches about 290° F/143° C, still swirling to combine. Continue to bring the mixture to 300° F/150° C and IMMEDIATELY TAKE OFF HEAT.
As soon as the mixture is off of the heat, quickly and carefully add baking soda and thoroughly whisk for a couple seconds to avoid deflating. The mixture will double in size so be very very careful to avoid sugar burns.
Pour into prepared loaf pan and avoid spreading or touching the mixture.
Let the mixture harden at room temperature for at least 2 hours.
Once your honeycomb is completely dry and hardened, remove from pan and gently crack small pieces using a rolling pin, by hand, or carefully with a sharp knife.
Used preferred melted chocolate method listed below to dip and cover honeycomb bits with a fork and set on parchment paper, or silicone baking mat. Store at room temperature for a couple weeks or frozen in an AIRTIGHT container for up to a couple months.
For simple chocolate melting method: add chopped pieces into a heatproof bowl placed on top of a pot of simmering water and stir with a spatula, gently melt until smooth.
Tempering chocolate method (shiny, snap texture): melt 1/3 of chopped chocolate in a heatproof bowl placed on top of a pot of simmering water and stir with a spatula. Monitor very carefully with a thermometer and bring to 115° F/46° C. DO NOT EXCEED 120° F/48° C. This will put your chocolate at risk of seizing (becoming hard and burned).
Once chocolate reaches 115° F/46° C, immediately take off heat and add another 1/3 of chopped chocolate, mixing thoroughly. This will start to cool the melted chocolate down and introduce structure. Stirring frequently, continue to monitor the temperature of the chocolate until it lowers to 95° F/35° C and add the last 1/3 of chopped chocolate. While still stirring and monitoring, bring the melted chocolate to 80° F/27° C.
Ensure your pot of water is simmering and put the bowl on top, gently melting in increments of 5 seconds, while stirring. Bring the chocolate to 90° F/32° C.
NOTES
*Instead of using corn syrup, I opted for Lyle's Golden Syrup since it's confirmed vegan via their official website. You can purchase it on amazon by clicking here.
** If tempering the chocolate (a method where the chocolate sets to create a snap), using real dark chocolate is imperative. The ingredient list should list cocoa butter as one of the main ingredients and not contain any added oils. If simply melting, this step can be voided.
*** Using a spatula, spoon or whisk to mix melted sugar can cause crystallization- aka: a fancy word for it becoming super hard and unworkable. We want to avoid this!