- 1 tbsp coconut oil for greasing (could be sunflower oil/ vegetable oil)
- 200 g caster sugar
- 100 g golden syrup
- 2 tsp bicarbonate of soda
- 200 g Cadbury Dairy Milk
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- PREP TIME 100 min
- COOK TIME 100 min
Line a 20cm square tin with greaseproof paper or sugar paper. Brush the paper with melted coconut oil so that it’s all fully covered. This will prevent the honeycomb from sticking.
Stir the caster sugar and golden syrup together in a large saucepan over a low heat until the sugar has melted. Try to keep the mixture from bubbling until the sugar has dissolved.
Once fully melted, turn up the heat slightly and simmer until you have an amber coloured caramel – this won’t take long!
Quickly turn off the heat, add the bicarbonate of soda and beat in with a wooden spoon until all has disappeared and the mixture is foaming. It will rise but keep mixing to keep it from overflowing.
Scrape into the tin immediately it will be extremely hot and sticky.
The mixture will continue bubbling in the tin for a while. Leave it to set for around 1 hour.
Peel the honeycomb out of the tin and off the paper. Use a butter knife (or whatever tool you are comfortable with) to break it into small chunks.
Break the chocolate into pieces and melt in the microwave or in a saucepan on the hob – don’t forget to stir throughout.
Dip one half of the honeycomb into the chocolate and leave until set. Store in an airtight container.
% of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.
TYPICAL VALUES PER SERVING