9 Feb 2017
In the lead up to Valentine’s Day we asked our hospitality and cookery teachers to share their favourite recipes. This homemade honeycomb recipe from one of our Warwick chefs can be served by itself or used as a garnish or topping for any number of dishes (hello chocolate mousse – yum!).
- 1 1/2 cups (335g) white sugar
- 1/2 cup (125ml) honey
- 1/3 cup (80ml) water
- 2 tablespoons golden syrup
- 2 teaspoons bicarbonate of soda
- 200g dark chocolate, chopped
- Grease and line an oven tray with baking paper.
- Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove from heat and set aside for bubbles to subside.
- Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally with a metal spoon until chocolate melts and is smooth. Transfer to a small plastic bag. Use scissors to snip off a corner of the bag.
- Turn the honeycomb onto a clean surface. Break into large pieces. Drizzle chocolate over honeycomb pieces and put aside to set. Store in an airtight container.
For more information about hospitality and cookery courses available at TAFE Queensland visit www.tafeqld.edu.au.
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