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Honeycomb crunch
Honeycomb crunch
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Indulge in decadent dark chocolate coated with caramel, dried fruit, nuts, and honeycomb for a irresistibly satisfying treat.
Ingredients:
  • 330g caster sugar
  • 175g honey
  • 53.60 gm golden syrup
  • 5.00 gm bicarbonate of soda
  • 250g dark chocolate, roughly chopped
  • 250.00 ml dried mini figs (see notes) or regular dried figs, chopped
  • 40.00 ml chopped glace oranges (see notes)
  • 125g hazelnuts
Instructions:
  • Gently place baking paper in a small lamington pan (20cm x 30cm) ensuring there is a slight overhang on all sides.
  • In a saucepan, combine sugar, honey, syrup, and 1/3 cup (80ml) cold water. Stir over low heat for 1-2 minutes until sugar dissolves. Increase heat to medium-high and cook for 5-6 minutes until a smooth, golden caramel forms, swirling the pan occasionally. Remove from heat, stir in bicarbonate of soda (mixture will foam), then pour into the cake pan. Let it sit for 30 minutes to harden.
  • Melt the chocolate in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth. After cooling slightly, pour over the honeycomb and swirl the pan to spread the chocolate. Sprinkle the fruit and nuts over the chocolate, then chill for 15 minutes. Once set, remove from the pan and break into pieces before serving.

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