As my blog title implies, I love Honeycomb Crunchies, and wanted to try a variation on the original (http://honeycombcrunchies.blogspot.co.uk/2015/03/brons-orange-chocolate-honeycomb.html). I used the ginger biscuits I made in my last blog post (see here: http://honeycombcrunchies.blogspot.co.uk/2015/06/budget-friendly-delicious-ginger.html), to give a ginger kick, and white chocolate for added sweetness. They turned out really well – very different from the originals but perfect combination of sweet and gingery.
- 100g ginger biscuits
- 300g white chocolate
- 50g butter
- 4 tbsp golden syrup
- 75g caster sugar
- 1 tsp bicarbonate of soda
1. Make the honeycomb. Place the caster sugar and 2 tbsp golden syrup in a saucepan and heat, stirring at first to dissolve the sugar in the syrup.
2. Grease a baking tray, and have it and the bicarbonate of soda and whisk ready by the pan.
3. Leave bubbling for 5-8 minutes, until the mixture is a medium caramel colour. Add the bicarbonate of soda and whisk quickly. The honeycomb will bubble up so be careful not to touch it.
4. Pour onto the prepared tray and leave to set (this takes about half an hour).
5. Snap the ginger biscuits and honeycomb into similarly sized shards.
6. Melt the white chocolate with the butter and golden syrup. Once melted, leave to cool for a few minutes. Pour in the broken up ginger biscuits and honeycomb and stir to evenly distribute.
7. Prepare a tub by lining with clingfilm. Pour in the mixture and place in the fridge for 2-4 hours to set (if you are in a rush, it will set in the freezer in about half an hour).
8. Cut into squares and enjoy.