1 cup sugar
40ml maple syrup
1/2 tbs baking soda
250g chocolate, melted
Put the sugar, butter, syrup and honey into a pot and stir over medium heat.
Simmer for 5-7 minutes or until mixture reaches 150C (300F) on a sugar thermometer.
Take off the heat.
Add bi-carb soda.
Stir until golden and foamy.
Pour into a cake pan that has been lined and greased.
Set aside till cooled and hard.
Top with chocolate.
Notes on the Recipe
I would use milk chocolate, simply because I feel the whole thing would be too rich if you used dark chocolate. But you can use dark chocolate.
This honeycomb has a little sharper flavour to it, I assume because of the maple syrup. It’s more Crunchie than Violet Crumble.
It goes a bit mental when you chop it, so don’t expect neat and tidy squares, rather irregular shards.
I salted my mixture…don’t know if this makes a difference, but I like to salt super sweet things.
This mixture doubles easily.
I tried making cookies with this honeycomb, but they didn’t work out so well. All the honeycomb melted and left huge craters in the cookies.