Honeycomb delight

 

This is probably as close as I've gotten to a gastronomic dish in my short 'cooking' life, though you're always sure to get a interesting reaction when using bicarbonate soda in cooking.

This honeycomb recipe is so easy, I almost feel bad posting it; why you ask? Take it easy will ya, it's coming=P
The reaction from people when you serve them home made honeycomb is just as interesting as when the bicarbonate soda hits the pan (this'll be explained in the method below), by my friends now seeing just how easy it is, takes away a bit of the magic; but oh well, it still tastes great!

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Prep-time: 15 mins (plus 45 mins for setting)

Ingredients:
- 180g caster sugar
- 70g glucose
- 80ml water
- 1/2 teaspoon bicarbonate soda
- 200g quality milk chocolate

How to work the magic:
1. Put the sugar in a saucepan with the glucose and the water, then place the pan over high heat until the sugar dissolves.
2. Swirl pan to dissolve sugar, once sugar has dissolved, then wait for the mixture to take on a faint golden tinge. NOW YOU HAVE TO MOVE QUICK, so try not piss fart around.
3. Line a large bowl with baking paper and have a whisk ready. Add bicarbonate soda and quickly whisk through, then immediately pour the mixture into the bowl. Set aside for about 40 or so minutes or until set hard.
4. Get a oven proof dish and place above a saucepan with boiling water. Melt the chocolate in the bowl (over low heat), then pour it over the honeycomb and there you have it!

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HINT: Only one hint. be sure not to leave the sugar unattended as it browns VERY quickly and it's very easy to take it too far. If it takes on a dark brown colour while in the saucepan, don't even bother with it. Get rid of it and start again.

This is so versatile (as you can see from the pics) you can crush up the honeycomb and serve it with lots of stuff.

You can use it on:
- coffee
- cupcakes
- pancakes
- ice-cream
- regular cakes
- or on its own (if you're a lover of Crunchy or Violet Crumble)

You can also flavour the honeycomb with a liqueur or your favourite scotch, though I'd recommend getting this right first...

It'll hold in the fridge for a while, it'd say about 1-2 months.