Have your candy thermometer ready to go, as well as a side plate to put the candy thermometer onto when you remove it from the saucepan. Have a parchment lined baking sheet ready to go. And then….when you add the baking soda which is the magic ingredient that turns this melted sugar into honeycomb, the whole mix foams up and triples in size. If the pot is too big then it may also burn before it reaches the correct temp. If it’s not heavy bottomed then it may burn before the sugar mix reaches the correct temp. Make it in a heavy bottomed, medium sized saucepan that is quite deep. A candy thermometer is essential for making this recipe, as you need to gauge the exact moment when it reaches 300☏ (149☌) and you can remove the pot from the stove and whisk in the baking soda. Place the tray into the fridge for the chocolate to set and then your vegan honeycomb is ready to serve!Ĭandy thermometer.Roll the honeycomb pieces in the melted chocolate and then place them back onto the parchment lined baking sheet.Add vegan chocolate and coconut oil to a microwave safe bowl and melt it by microwaving it in 30-second intervals in the microwave, bringing it out to stir every 30-seconds until melted.When it’s completely set, break it into pieces.Don’t try to smooth it out, once it’s poured just leave it to take the shape it wants to take. Pour the mix out onto the parchment lined baking sheet and leave it be.Stir it in completely but don’t overmix or your mixture will start to deflate. Be wary as the mix will double or triple in size, so make sure to stir it in with a long handled spoon. Throw all the baking soda in immediately and stir it in.Once the mixture begins to boil, attach your candy thermometer and keep stirring vigorously all the while until the mix reaches 300☏ (149☌), then immediately move the pot off the heat.Stirring all the while, allow the sugar to melt and begin bubbling away.Add golden syrup, white granulated sugar and water to a medium sized, heavy bottomed saucepan and turn the heat to medium.Place the baking soda in a bowl next to the stove so that it can be thrown in all at once when the time is right.Line a baking sheet with parchment paper and set it down next to the stove.This is a summary of the process to go along with the process photos.
#Honeycomb recipe full#
You will find full instructions and measurements in the recipe card at the bottom of the post. Vegan chocolate – we used a high quality vegan chocolate to melt down, but vegan chocolate chips also work great.I have not tested maple syrup but I think this should also work fine. Golden syrup – we love Golden syrup for it’s caramel flavor, but corn syrup or dark corn syrup are also great to use.Ingredients You’ll Need: Ingredient Notes It’s absolutely melt in the mouth delicious and it stores super well too, so you can have treats for weeks ahead!Īnd if you love making your own candy, try our vegan toffee and vegan peanut brittle. So all you need to do is smother it in vegan chocolate and you have a fabulous vegan treat. So I was delighted to find out that the honeycomb center is a cinch to duplicate. In South Africa (and the UK) we have a candy bar called Cadbury Crunchie consisting of a honeycomb center covered in chocolate, and that was always a personal favorite. So as you can see, honeycomb goes by a few names. This chocolate covered treat is easy and so much fun to make. Honeycomb blocks can be placed under note blocks to produce flute sounds.Vegan honeycomb, sponge candy, cinder toffee or whatever you call it.
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