Honeycomb (makes about 10 bags)
Ingredients
- 600g (3 cups) caster sugar (superfine sugar)
- 2 tbsp liquid glucose
- 100ml water
- 100ml liquid honey
- 1 1/2 tsp bicarbonate of soda
- 400g Hotel Chocolat milk chocolate drops
Cooking instructions
- Grease and line baking tray with non-stick baking paper
- Place the sugar, honey, water and liquid glucose in a heavy based jug
- Heat on full power and using a candy thermometer, heat until the temperature reaches 160 deg C
- Remove from heat quickly
- Add the bicarbonate of soda and whisk immediately
- Pour onto a greased baking sheet and leave to cool down
- Break into small chunks
- Temper milk chocolate
- Dip the chunks of honeycomb into the chocolate
- Place on a sheet of baking paper and leave to set
Floral printed paper bags from Zonart and Kamika, tops of bag folded over and punched with a ribbon punch and gingham ribbon threaded through holes and tied in a cute bow
I have added the candy thermometer I use to my new Amazon shop - a place where you can find lots of items I have and use here on Torie Jayne to make candy, cakes, sweet treats and more.
Have a sweet day!