Allergy free chocolate dipped honeycomb recipe

Next time I'll make the chocolate dip a little thinner but only by a bit. I only dipped a few pieces of honeycomb and wrapped the rest up as is in foil.

Ingredients

Honeycomb

• ¼ cup honey
• ½ cup corn syrup
• 2 cups granulated sugar
• ¼ cup water
• 1 generous tbsp baking soda

Chocolate dip

• 200-350g Lindt 70% chocolate
• 2 tbsp Nuttlex

Method

Honeycomb

• Prepare a rimmed baking tray by lining it with aluminium foil and spraying the foil with olive oil spray.
• Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained.
• Stir the ingredients together until the sugar is completely moistened.
• Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
• Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 150C.
• Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once.
• Immediately whisk the candy to incorporate the baking soda (be careful as it foams up).
• As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
• Allow it to cool and harden completely then break it into small pieces.

Chocolate dip

• Combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute.
• Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet.
• Repeat with the remaining honeycomb and refrigerate until the chocolate is set.

Note

• The amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.
• Best to eat within 24 hours or wrap in foil to maintain freshness.