Honeycomb

Name: Honeycomb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters corn syrup; 1 pinch Pinch of cream of tartar; 150 grams 1/2 oz dark or milk chocolate; 315 milliliters superfine sugar; 1 teaspoon white wine vinegar

Honeycomb is a gluten free and dairy free hor d'oeuvre. This recipe makes 20 servings with 114 calories, 0g of protein, and 3g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of milk chocolate, wine vinegar, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.

Ingredients you will need

Baking Soda

Water

Equipment you will use

Baking Pan

Whisk

Aluminum Foil

Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan.

Ingredients you will need

Cream Of Tartar

Vinegar

Sugar

Syrup

Equipment you will use

Sauce Pan

Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.

Ingredients you will need

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

As soon as the caramel reaches the right temperature, remove thesaucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano.

Ingredients you will need

Baking Soda

Caramel

Water

Equipment you will use

Whisk

Pour into the prepared pan in an even layer and let cool.

Equipment you will use

Frying Pan

Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate.

Ingredients you will need

Chocolate

Dip

Equipment you will use

Aluminum Foil

Frying Pan

Let harden before packaging.

Stored in an airtight container, it will keep for 2-3 days.