This Gluten Free Chocolate Honeycomb is so tasty and easy to make! There is always the option to buy store bought honeycomb, but there is something so satisfying about making your own homemade chocolates. I feel like you enjoy them just little bit more (although what’s not to love with chocolate?!). You can also make the honeycomb alone to use in other cakes and baked goods, like the GF Nutella Cheesecake recipe I shared from my birthday. Yum!
It’s truly so easy to make and a lovely gift to include for Birthday or Christmas presents. Speaking of Christmas, I plan on sharing a handful of new recipes with you all in the final weeks leading up to the big day. I have been a little preoccupied lately with social events, sicknesses and starting a new role at work, so I haven’t had much time to bake. I promise to fix it all in the weeks ahead! After all, Christmas is one of my favourite times of year.
Have a great week!
- 300 g caster sugar
- 4 tbsp honey
- 120 g golden syrup
- 4 tsp bicarbonate of soda
- 300 g milk baking chocolate, from block, roughly chopped
Line a 18 x 18 lamington tray with baking paper and set aside. Mix the caster sugar, honey and golden syrup together in a large saucepan. Then place the saucepan over low heat and stir the mixture until all the sugar has dissolved.
Add a candy thermometer to the saucepan and allow the temperature to slowly rise to 150°C. Be careful not to quickly increase the temperature, as you risk burning the mixture. Then take the saucepan off the heat, and sprinkle over the bicarbonate of soda. Stir the mix well, taking care not to burn yourself as the honeycomb puffs up. Quickly transfer the honeycomb mix into the prepared tray.
Allow the honeycomb to cool completely in the tray, then break it into large pieces and store in an airtight container to prevent it from going soft and sticky.
Temper the chocolate in a microwave. See the link below for Kirsten Tibball's Tempering Chocolate instructional video if you need assistance. Then dip the pieces of honeycomb into the melted chocolate and allow them to set on baking paper lined trays in a cool environment or fridge as desired.