Ginger and dark chocolate honeycomb
- 180g (1 cup) white sugar
- 250ml (1 cup) syrup
- 15ml (1 tbsp) white vinegar
- 15ml (1 tbsp) fresh ginger, finely grated
- 15ml (1 tbsp) bicarbonate of soda
- 400g dark chocolate, melted
Line 2 medium baking trays with baking paper and spray with non-stick
cooking spray. If you prefer chunkier honeycomb, use one tray; if you prefer
thinner honeycomb, use both trays to distribute the mixture evenly between.
2. Heat the sugar, syrup and vinegar over very low heat until the syrup has
melted and the sugar has dissolved.
3. Stir in the grated ginger, turn the heat up slightly and allow it to bubble away
without stirring again. Using a sugar thermometer, let the mixture cook until
the temperature reaches 150°C.
4. Remove the syrup from the heat and stir in the bicarbonate of soda – be
careful as it expands quite a bit. Stir until it is fully combined. Leave a few
bigger bubbles here and there to allow for some bigger holes in the
honeycomb when set.
5. Pour the mixture into the trays.
6. Allow the honeycomb to cool and break it into bite-size chunks. Dip each
piece in melted chocolate and allow it to cool. Store in an airtight container
for a few days.