HONEYCOMB WITH WHITE CHOCOLATE + COCONUT
I’ve been on a bit of a sweet run lately and just love making my own version of the ‘Crunchie’. This honeycomb is great on its own or as an impressive garnish with quality vanilla ice cream or basically any dessert. And the really fun part of making this honeycomb with white chocolate and coconut starts the moment you add the bicarb. You don’t have to restrict yourself to white chocolate and coconut, use whatever you have … dark chocolate with almonds also makes a good coupling!
By Jan-Hendrik van der Westhuizen
HONEYCOMB WITH WHITE CHOCOLATE AND COCONUT
- 100g sugar
- 1 teaspoon water
- 2 forks golden syrup
- 1 teaspoon bicarbonate of soda
- Melted white chocolate
- Unsweetened coconut flakes
- Line a tray with a non-stick sheet or wax paper.
- In a saucepan over medium heat, melt the sugar with the teaspoon water until it reaches the caramel stage.
- Be careful not to burn the sugar as it happens within seconds… and of course, be careful with the hot caramel, as I learnt my lesson the hard way years ago!
- Once the caramel is smooth, remove from the heat and add the teaspoon of bicarbonate of soda, make sure you have the tray nearby. With a large spoon, mix the bicarb quickly into the caramel and you will notice it starts to foam. The moment this happens, transfer to the baking sheet and allow to cool down completely in a dry room temperature environment.
- Once dried, break the honeycomb into pieces and dip into the chocolate and coconut.
- Allow to dry and serve as desired.
Originally published 28 May 2013