Home-made honeycomb

Honeycomb (makes about 10 bags)

Ingredients

• 600g (3 cups) caster sugar (superfine sugar)
• 2 tbsp liquid glucose
• 100ml water
• 100ml liquid honey
• 1 1/2 tsp bicarbonate of soda
• 400g Hotel Chocolat milk chocolate drops

Cooking instructions

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
4. Remove from heat quickly
5. Add the bicarbonate of soda and whisk immediately
6. Pour onto a greased baking sheet and leave to cool down
7. Break into small chunks
8. Temper milk chocolate
9. Dip the chunks of honeycomb into the chocolate
10. Place on a sheet of baking paper and leave to set

Floral printed paper bags from Zonart and Kamika, tops of bag folded over and punched with a ribbon punch and gingham ribbon threaded through holes and tied in a cute bow

I have added the candy thermometer I use to my new Amazon shop - a place where you can find lots of items I have and use here on Torie Jayne to make candy, cakes, sweet treats and more.

Have a sweet day!