RECIPES
Honeycomb
30 minutes
Preparation Time
15 minutes
Cooking Time
12 serves
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INGREDIENTS

Honeycomb

200 g caster sugar

50 g honey

75 g liquid glucose, warmed

2 tbsp water

1 ½ tsp bi-carb soda, sieved

Finishing

200 g good quality milk couverture chocolate, for dipping

METHOD

Honeycomb

  1. Place the sugar, honey, liquid glucose and water into a large saucepan on high heat, induction setting 8, and stir until it begins to boil.
  2. Once boiling stop stirring and bring to 156°C.
  3. Add the sieved bi-carb soda and whisk to incorporate.
  4. Immediately pour the honeycomb into a large metal bowl lined with baking paper.
  5. Do not move the bowl, allow to cool at room temperature.
  6. Once completely cooled, break the honeycomb into bite-size pieces.

Finishing

  1. To temper the chocolate, place it into a saucepan on medium heat, induction setting 4. Stir continuously until you have 50% solids and 50% liquid. Remove from the heat and stir vigorously until the solids have completely melted.
  2. Dip the pieces of honeycomb into the tempered chocolate and place onto a lined tray to set at room temperature.
  3. Store in an airtight container until ready to enjoy.

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    Miele Experience

    Thursday 08th September 2016

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    Knoxfield

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