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Dark chocolate covered honeycomb recipe

I made some honeycomb a while ago and it went down a treat with my friends, so I thought it would make a great little treat for Christmas. Originally, I was going to put it in some star-and-stripe printed candy cones like the ones I did for Halloween but I ended up running out of time! Instead, I came up with a quick way of making some pretty Christmas candy packaging for my honeycomb.

Gluten Free

10 Bags



  1. Grease and line baking tray with non-stick baking paper

  2. Place the sugar, honey, water and liquid glucose in a heavy based jug

  3. Heat on full power and using a candy thermometer, heat until the temperature reaches 160 deg C, Remove from heat quickly

  4. Add the bicarbonate of soda and whisk immediately

  5. Pour onto a greased baking sheet and leave to cool down

  6. Break into small chunks

To decorate

  1. Temper milk chocolate

  2. Dip the chunks of honeycomb into the chocolate

  3. Place on a sheet of baking paper and leave to set



  • 600g caster sugar

  • 2 tbsp liquid glucose

  • 100ml water

  • 100ml honey

  • 1.5 tsp bicarbonate of soda

To Decorate

  • 400g dar


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