Friday, 27 May 2011

Honeycomb, which turned into Honeycomb and chocolate slice!

Honeycomb and Honeycomb and chocolate slice

Inspired by:
Browsing my saved favourites on the computer which had a recipe on honeycomb
Honeycomb with golden syrup-
Chocolate caramel slice-
Chocolate mint slice- Australian Women’s Weekly.

Honeycomb is my Achilles heel. I love the stuff and I have never been able to make a successful batch. I either burn it, undercook it, or put in too much bicarb soda. I keep trying, thinking that somehow without a cooking thermometer, I will be able to find the right sign that tells me it is ready. I was going to try with corn syrup this time, but it was too difficult to find. A small amount of questioning from my husband spurred me to try it with golden syrup one last time. I just can’t resist!

I used:
4 Tbs golden syrup
1 Tbs water
1 cup castor sugar
3 tps bicarbonate of soda

Slice base
1 cup gluten free flour
½ cup brown sugar
½ cup desiccated coconut
125g margarine –melted (dairy free)

Chocolate layer
110g chocolate (dairy free)
½ Tps vegetable oil

What I did:
Grease/line 20cmx 30cm tin. (I recommend baking paper for honeycomb).
In a large saucepan, mix water, sugar and syrup until well combined.
Stop stirring and place on heat, bringing mixture to the boil.  
Reduce to low heat and simmer for 5-10 minutes, or until a drop of the mixture hardens in water, take care that it does not burn. 
When the mixture is ready, take off heat (turn off stove), and quickly add bicarb soda, stirring until it is mixed through. 
When added it should make the syrup foam up instantly. 
Pour the mixture into the lined tin and leave to set. 
Once set, break into pieces and enjoy! (Photo of my later successful attempt is above).

(If you are like me and were a bit trigger happy! Your honeycomb may not have set into the crunchy delight you anticipated! It still tastes delicious, but it is a bit too gooey for eating by itself! Solution! Honeycomb slice!)

Preheat oven to 180C. Grease/line the same, or same size 20cm tin (otherwise your slice and filling will be two different sizes!).
In a bowl combine gluten free flour, sugar, coconut, and melted dairy free margarine until it forms a dough like mixture. 
Spread mixture evenly out, pressing it into the tray. Bake for 15 mins or until golden brown.

Once the slice base is cool, start to peel the honeycomb off its baking paper and onto the top of the slice base. 
Press the honeycomb and base together, like a sandwich, for easier removal of the paper. 
Tidy the edges of the honeycomb into the base of the slice, or trim them off to eat.
Melt chocolate (I use a double boiler for this) and add oil. 
Pour over the top of the honeycomb, to complete the slice.
Leave to set (I didn’t refrigerate as everyone advises not to refrigerate honeycomb).

Comments after eating Honeycomb chocolate slice!
Um. . .I want to eat more! Very yummie! A bit like a crunchie bar, for all those people who know what that is! Very delicious, and very moreish.

Photos are: 
Honeycomb just as I had poured it in
Honeycomb just as I had put it in the base
Honeycomb and chocolate slice. . .cut and ready to eat!


  1. You are a skilled photographer, Loz! Recipes look delish!

  2. Thanks Jada- I'm trying to improve my photography, that recipe was very delicious! A bit naughty too- very much a sometimes recipe!!