Chocolate Dipped Honeycomb Brittle

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My all-time favourite home-made foodie gift is English toffee. It’s buttery and nutty. And if you are a fan of Almond Roca, you will fall for it. Same as English coffee, honeycomb brittle is so simple to make, and it’s another perfect gift to take to a dinner party. Better than chocolate, which people tend to nicely smile at, but put away in a cabinet, either forget about it very soon or keep thinking whom it should be given away to.

Honeycomb brittle tastes like Crunchie Bar. It has an interesting airy texture caused by adding baking soda into hot syrup. The bubbles created are trapped to form a crisp, light and melt-in-your-mouth candy. And the holes in the candy give it a honeycomb appearance.

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You can have the brittle on its own. But since it’s sort of a light candy, it’s less guilty to make it more awesome. I dipped the cool candy in melted dark chocolate to make it more scrumptious and impressive. Although most of my friends and family who tasted it had a hard time telling what exactly it was, they went, “OH MY GOD! It’s so good. What is it? How did you make it?” I know, who really cares what it is!

Ingredients (about 20 pieces):
1 1/2 cups granulated sugar
1/4 cup corn syrup
1 tablespoon honey
1/4 cup water
1 tablespoon baking soda
800 gram dark chocolate

Directions:
Prepare a large baking sheet lined with parchment paper.
Bring sugar, corn syrup, honey and water to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cook, without stirring, until a candy thermometer reaches 300 degrees.
Remove from heat, and whisk in baking soda until combined and mixture bubbles. When it has almost stopped bubbling, gently and quickly pour mixture onto the prepared baking sheet without spreading. Let cool. Break into pieces.
Melt chocolate. Use a fork to dip each piece of brittle into the chocolate. Lightly tap the fork to remove any excess. Use a pairing knife to push the brittle off the fork and onto the baking sheet.
Place the brittle into the refrigerator for 10 minutes and let the chocolate harden.

13 comments

  1. Can you help? I live in UK, and am finding it a problem finding cornstarch. Can you suggest a UK equivalent please because I’d love to make my favourite chocolate bar, thank you.

    1. Hi Cookie Carol, I think you mean corn syrup. You can replace it with same amount of honey. Or make your own sugar syrup (1 cup) by combining one cup of sugar with 1/4 cup of water and heat over a low flame. Cool and use directly in a recipe. Hope it helps. :)

  2. I just made this (twice in fact) and had slightly different outcomes. What is the desired consistency of the candy? Should it be on the crumbly/melty side or on the slightly chewy side? Both results are delightful, at any rate!

    1. Hi Daniel, mine is crunchy when you bite into it and then it melts in the mouth. I found it a bit chewy after it’s stored for a while though. But like you said, it’s still yummy! :)

  3. I am 100% sure this is sponge candy… Not “honeycomb brittle”. That doesn’t even begin to do it justice…

    Get out of your house and go to Buffalo, NY :) We did it first.

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