This salted chocolate honeycomb recipe is surprisingly easy to make and you only need four ingredients. It’s also vegan and gluten free. It makes a fantastic homemade foodie Christmas gift.
Commissioned honeycomb recipe.
Do you make foodie Christmas gifts for people? I’ll be honest that I often intend to, but then life gets in the way. I’d love to make some of those Christmas biscuits iced like lacy doilies, but I always seem to run out of time. And frankly, I probably don’t have the patience to decorate them very artistically!
But there are some homemade food gifts that don’t take long to make, and are always welcome from the lucky recipient! Enter: salted chocolate honeycomb. You only need 30 minutes and 5 ingredients to make these fantastic treats. I also love to make ginger pecan brittle as an easy foodie gift.
Salted Chocolate Honeycomb Recipe
If you’ve ever had a Crunchie bar, you’ve had honeycomb. Regardless of the name, it doesn’t actually have any honey in it! It’s a mix of sugar, syrup and baking soda – meaning it’s actually vegan. You can enjoy it on it’s own, but I love it dipped in melted dark chocolate and sprinkled with a few flakes of sea salt. The creamy chocolate is lovely against the brittle and sweet shards of honeycomb, which are then offset with the sea salt.
How to make honeycomb
Although hot sugar can seem scary, it’s actually quite easy to make honeycomb. It’s much easier with a food thermometer so you know when you get to the ‘hard crack’ stage of 140C. I use a Thermapen digital thermometer so it’s super-easy to know when the sugar has reached the right temperature. Then just stir in the bicarb of soda, pour it into a pan and let it cool.
Caster sugar (superfine sugar)
Golden syrup (or corn syrup)
Bicarb of soda (baking soda)
Tools you’ll need:
Heavy bottomed pot
20cm/8″ square baking pan
Candy thermometer (I used a Thermapen)
Scroll down for step-by-step honeycomb instructions and the full recipe!
How to make honeycomb: Step 1 – mix sugar and syrup in a heavy bottomed pan. Prepare the bicarb of soda (baking soda), and keep a thermometer and wooden spoon to hand.
How to make honeycomb: Step 2 – heat the sugar and syrup in a heavy saucepan to soft crack stage (140C / 285F)
How to make honeycomb: Step 3 – quickly but carefully (it will be hot!) stir in baking soda with a wooden spoon, then pour into prepared pan to set at room temperature.
Get the Salted Chocolate Honeycomb Recipe!
If you make this honeycomb recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my vegan and vegetarian recipes!
- 150 g caster sugar (superfine)
- 4 tbsp golden syrup (corn syrup)
- 2 tsp bicarbonate of sugar (baking soda)
- 150 g dark chocolate
- Sea salt flakes
Line a 20cm/8” square baking pan with baking paper. You’ll need to work quickly when the sugar is hot, so measure the baking soda and be sure to have a candy thermometer and wooden spoon handy.
In a large, heavy bottomed pan, stir the sugar and syrup together. Melt them over a low/medium heat, checking with a candy thermometer until it reaches 140C/285F (soft-crack stage).
Remove the hot sugar mixture from the heat, add the baking soda and quickly beat it in with a wooden spoon - be careful as the mixture will foam up and be very very hot!
Immediately pour the mixture into the prepared baking pan, then leave it to set at room temperature.
When it has cooled and set, cut or break it into shards.
Melt the chocolate in a microwave or in a bowl over a pan of gently simmering water, but don’t let the water touch the bottom of the bowl.
Dip the shards of honeycomb into the melted chocolate and sprinkle with a few flakes of sea salt. Allow the chocolate to set.
adapted from Waitrose
What are the benefits of a Thermapen?
I’ve been using my trusty Thermapen digital food thermometer for a few years now. It takes the guesswork out of so many recipes, from candy to bread.
The SuperFast Thermapen® 4 Cooks Thermometer is the number one selling food thermometer in the UK. Here are a few highlights:
* Temperature range of -49.9 to 299.9 °C.
* Fast and accurate
* Patented 360° self-rotating display that automatically turns to make it readable in any position.
* Automatic backlight. * Motion-sensing sleep mode automatically turns the Thermapen on or off, maximising battery life.
* British made
* Reads the true temperature in just three seconds.
* Stainless steel probe that conveniently folds into the unit when not in use.
Disclosure: This chocolate honeycomb recipe was commissioned by Thermapen. All opinions are my own. Thanks for supporting the brands that make it possible for me to be a UK food blogger and write Veggie Desserts.