Chocolate-Coated Caramel Honeycomb With Salted Peanuts Recipe

Simply to be clear, “chocolate-coated honeycomb” isn’t an precise honeycomb coated in chocolate. That may be full of wax. It might be exhausting to eat. No, this chocolate-coated honeycomb refers to a scrumptious caramel sweet made with sugar, corn syrup or golden syrup, and baking soda. It is fast to make and extremely compelling.

It is potential you’ve got heard of this confection by a special identify: hokey pokey, cinder toffee, sponge toffee, golden crunchers, fairy meals sweet, angel meals sweet, puff sweet, sea foam, or sponge sweet. All of them seek advice from the exact same factor.

To make it, you begin by getting ready a caramel in a heavy-bottomed pan. You then add baking soda and as quickly as you do, it begins to broaden and bubble. You pour the fizzy caramel onto a lined baking sheet and set it apart to chill—because it does, tiny air bubbles are trapped inside, creating a extremely nice aerated texture.

Making it’s simple, however because it includes cooking up a scalding scorching caramel after which making it foam and swell, you have to be a bit cautious.

It is essential to decide on the suitable pot for the job. For this recipe, I used a heavy-bottomed saucepan with a capability of two 1/2 quarts. For those who occur to have an identical pot available, use it. It is okay to make use of a barely bigger one, however I would not advocate utilizing something smaller, as the recent caramel could spill over the perimeters as soon as you’ve got whisked within the baking soda.

As soon as you’ve got determined in your pan, line a baking sheet with parchment paper and measure all of your substances. Have the baking soda and a whisk prepared, as a result of you have to add it as quickly because the caramel has reached the suitable shade. Delay, and your caramel will darken an excessive amount of.

As soon as all the things is about, mix sugar, corn syrup, and water within the saucepan and warmth it over medium warmth, stirring till the sugar has dissolved. The water is there to make sure that the sugar and syrup warmth (and brown) evenly. With the sugar dissolved, convey the syrup to a boil.

Prepare dinner the caramel, undisturbed, till it has turn out to be a really gentle golden shade. Take away the pan from the warmth, add the baking soda, and instantly whisk it in. Do not whisk longer than 3 to five seconds, although—the caramel will begin to bubble and broaden dramatically!

After a couple of seconds of whisking, pour the effervescent caramel onto the ready baking sheet and let it cool to room temperature. It can bubble just a little at first, however it is going to cool down quickly sufficient.

As soon as the honeycomb has cooled, the ultimate step is to coat it with melted semisweet chocolate and add a sprinkle of salted peanuts. Break it into giant chunks and serve, wax not included.