That bubbly crunch of honeycomb always reminds us of Christmas and not only is it super easy to make yourself, but it’s really fun to make as well. Dip it in chocolate and you have a delicious festive treat that makes a lovely homemade gift too.
Crunchies are probably my favourite chocolate bar. It’s honeycomb (or cinder/sponge toffee, depending on where you live) covered in chocolate…what’s not to like? But now bars of chocolate are pushing 60p, it just seems like such a waste of money when it is so easy and cheap to make. This stuff sells for a fortune at the Christmas markets too, so why not make your own!
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Let’s just start by saying, this is not remotely healthy! Although healthy alternative recipes are the aim of this website, it is also about being happy and happiness means treating yourself once in a while. We think mental health is just as important as physical health, and if we always deny ourselves things, then our mental health will suffer. We are also believers that making things yourself is always the healthier option, because you can control the portions – just make as much as you need, so there aren’t loads of leftovers. Make these on a special occasion, wrap them up as a present, or make them over Christmas.
Two dessert recipes in two days. Aren’t you lucky! We really are in festive dessert mode at the moment and whilst we are not dodging our vegetable intake, we are treating ourselves a little bit more than usual. There has been a lot of celebrating going on recently (more on that soon!!), and celebrations always involve some kind of sugar, don’t they. We are going to be fully back on track with our healthy eating in the new year and I must admit, I am kind of looking forward to it. But for now, we bring you festive treats!
I may have mentioned it before, but Dannii is not much or a baker, or maker of sweet treats. The reason is because it is more of an exact science, whereas she prefers just throwing things together and coming up with recipes. That works great for her, as her creations are always delicious, but I am much more methodical and I prefer things that have a set method. That is why I love making honeycomb, because you have to get it to an exact temperature when boiling the mixture, that way I know it is going to turn out right.
Because of this, you need a thermometer when making honeycomb and we always use our reliable Thermapen. This is the first time we have used it as a sugar thermometer, but it worked out great and allowed us to make sure that our honeycomb had reached the perfect temperature. We use it all the time though, to make sure that any meat we are cooking has reached a safe temperature – it is essential to have at BBQs, as it is so easy to undercook food. If you are cooking a big turkey this year for Christmas, make sure you have yourself a Thermapen Thermometer to ensure that your turkey is cooked. It always makes a nice little gift or stocking filler for someone that loves spending time in the kitchen.
“A Thermapen thermometer, you can be sure about the timing of every step and the doneness of every piece of meat you cook. A key part of the Thermapen’s popularity is its simplicity and ease of use. No buttons to use, no switches to press. Just unfold, probe and read the temperature – very accurately and very FAST!” It really is so easy to use, which is one of the many reasons why we love it. What we also use it for it to check the temperature of leftovers when we have reheated them, to make sure they are not in the bacterial “danger zone”.
You could also decorate the little chunks after you have dipped them in chocolate. Maybe roll them in some coconut or sprinkles – kids would love doing that, as it means getting a bit messy. The making of the honeycomb isn’t child friendly, because you are dealing with hot sugar, but the dipping in chocolate and rolling in sprinkle is definitely something kids, and big kids, would love.
That might be it for the Christmas dessert recipes this year (although, maybe not), but we still have plenty of festive recipes coming over the next few days and a few of them are veggie packed, so you can balance out the chocolate covered honeycomb. Life is all about balance after all .
Ingredients – Makes about 10 pieces:
– 60g caster sugar (you can use granulated)
– 2 tbsp golden syrup
– 1 tbsp bicarbonate soda
– 150g dark chocolate
1) Layer a baking dish with greaseproof paper.
2) Put the sugar and golden syrup in a medium sized saucepan.
3) Allow to melt, without stirring. Once it has melted (about 4-5 minutes) and gently stir. It should be bubbling up at this point.
4) Add the bicarbonate soda. This will cause it to immediately bubble up. (Didn’t get a photo of this stage, as it is a very quick process, you will see what I mean). Stir
5) Immediately pour into the lined baking tray.
6) Allow to cool (about 40 minutes) and break into pieces.
7) Melt some dark chocolate and dip the pieces into it and put onto grease proof paper to set.
Nutritional Information – per piece:
Weight Watchers Smart Points: 6
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**This recipe was commissioned by Thermapen, however, all opinions are my own**