This honeycomb recipe is a sheer delight. Its beautifully rich amber colouring is subtle yet teasing, it's the light, airy quality really hits the mark just before you crunch into it. It’s not only the perfect sweet treat but it is wickedly simply to make!
By Gloria Lilley
Divine White Chocolate Lime & Coconut Honeycomb
Prep Time: 15 minutes + 1 hour chilling time
Serves: People
Ingredients
For the honeycomb
200g caster sugar
60g golden syrup
2 tsp bicarbonate of soda
For the drizzle
50g dessicated coconut
1 lime peel
90g Divine White Chocolate
Method
Step 1
For the honeycomb:On a medium to high heat, lightly toast the coconut and set aside to cool.
Step 2
Line a 20cm x 30cm pan with baking paper making sure all sides are covered to catch any spillage.
Step 3
Cover with the paper with butter so you can remove the honeycomb.
Step 4
In a pan, weigh the sugar, then add the syrup. Then heat on a low-medium simmer until the sugar has melted -this should take about 10-15 minutes.
Step 5
As the bubbles get more regular and the colour becomes richer and more amber in colour, remove from heat immediately and use a small tea strainer to sift the bicarbonate of soda.
Step 6
Use a spatula to quickly combine it. Transfer the mixture into the lined tray.
Step 7
Wait a couple of minutes, then sprinkle on half the lime and coconut.
Step 8
Allow to cool for 1 hour.
Step 9
For the tempered white chocolate:Chop the White Chocolate. Using a microwave, melt 75g in a heat-proof bowl. Heat for 2 minutes on a low heat, stirring every 30 seconds. Remove 25g and set aside.
Step 10
In the bowl with the larger quantity, add the chopped chocolate and stir in until melted.
Step 11
Once incorporated, add the remaining 25g and stir to combine.
Step 12
Drizzle on the honeycomb and sprinkle the remaining lime and coconut.
