Tag Archives: Honeycomb

Honeycomb Chocolate Fudge

17 May

Honeycomb FudgeIt’s ridiculous,  I know.  Two and a half (ish) years of recipe sharing under the name Fudgingood  and not a single fudge recipe.  It’s not that I don’t like fudge,  it’s just that it’s not really terribly cullinarily  (I love invented words) exciting,  is it?  It’s sweet with a uniform texture and the flavour is very samey.  Then a friend asked me to make some additions for the sweetie table table at her wedding.  She loves honeycomb and so boom – this was born.  A nice contrast of soft and crunchy with the honeycomb adding depth  to the chocolatey goodness.  A definite winner.

HC INGFor the Honeycomb take:

  • 200gm golden sugar
  • 2 Tablespoons of Honey
  • 3 Tablespoons of Golden Syrup
  • 2 teaspoons of Bicarbonate of Soda

HC measureI must introduce my new favourite means of measuring out sticky substances,  like peanut butter, treacle and syrups.   This amazing plunger means that there is no scraping AND you never waste a single drop.  Check them out here.  So measure out your syrup and your honey.  Line a baking tray with parchment paper and set aside.

HC BubblingPlace the sugar in a heavy bottomed pan.  Add the honey and sugar and, without stirring,  bring to a boil.  Once the sugar has completely dissolved, allow it to boil for a further two or three minutes until it is a glorious amber colour.

HC SetQuickly stir in the bicarb and pour into your preprepared tin and leave to set for about an hour or two.   You can of course stop here and break off yummy bits of honeycomb OR you could move on to the next level.

HCF INGFor the Fudge take:

  • 2 cups white sugar
  • 2 cups golden sugar
  • 1 cup milk
  • 1/2 cup double cream
  • 1/2 cup golden syrup
  • 1 teaspoon vanilla bean paste
  • 200 grams dark chocolate
  • your beautiful homemade honeycomb

HCF Chopped ChocolateBefore you begin,   you need to prep the following.  Have a large baking tray, a large bowl and a wooden spoon and the container you want to set your fudge in ready.  Once that’s all sorted out, chop your chocolate into small chunks.

HCF CombinedAdd all the ingredients except for the vanilla and the honeycomb to a heavy bottomed medium sized pot.  When choosing your pot,  remember fudge always bubbles up more than you think it will.

HCF BoilingPlace your mixture on a medium heat and,  stirring constantly, bring the mixture to between 115°C and 120°C depending on how firm you like your fudge.

HCF coolingCarefully. VERY CAREFULLY pour your mixture on to your large baking tray and leave to cool, undisturbed for twenty minutes.

HCF StirPour your mixture into a large bowl, add your vanilla and stir vigorously for about 4 to 6 minutes.  You want your mixture to  loose its shine and just start to thicken. Pour the mixture into the container you would like your fudge to set in.

HCF Chopped HoneycombChop up your honeycomb into tiny pieces. HCF toppedPress the honeycomb into the setting fudge and leave the fudge to set for about two or three hours.

HCF SlicedUsing a sharp,  oiled knife, cut your fudge into squares.

HCF SquaresEnjoy the delight of a fudge that has contrasting textures and flavours.

 

 

 

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