“I didn’t realise honeycomb didn’t infact contain honey, until I tried to make it. Did you?”
I was having a conversation with some of my colleagues at work recently about some of our favourite foods from childhood – surprisingly most of them were sweet and many of us agreed that we don’t get to eat as much or as many of them as we used to both out of choice and out of fear of ruining our teeth – my grandmother definitely was right.
Food as nostalgia
There’s a large funfair that comes to my home city every year, Goose Fair and has been doing for decades – it arrives just before Bonfire Night and it appeared that one of the collective memories myself and my team all had was eating honeycomb from one of the many food vans which adorned the recreation ground it was held on.
That, and candy floss!
I always did wonder why I only ever ate honeycomb once a year, that time of year. I never saw it anywhere else, unless I managed to get my hands on a Crunchie bar. Perhaps it’s because it’s so deliciously sweet and full of naughty things that make your teeth tingle that it only surfaces once a year or maybe it’s because many of us just don’t realise how simple it is to make.
Your very own Crunchie bar
Even if you’re not vegan or following a plant-based diet and are a fan of Cadbury’s Crunchie bars you probably couldn’t come any closer to the real thing with this recipe.
For a fraction of the cost and with the knowledge that you know exactly what has gone into it this no-honey honeycomb tastes sweeeeeeeeeeeet!
Just be mindful that this recipe is just that. With only 5 ingredients of which 2 are mainly sugar-based you won’t want to be making this 1 of your 5-a-day, however when you can rest safe in the knowledge that you’ve made it yourself without any additives, you can probably stretch to enjoying this one twice a year rather than just the one.
PREP TIME: 5 MINS
COOKING TIME: 15 MINS
SETTING TIME: 30 MINS
COST: < £2
- 200g of caster sugar
- 4 tablespoons of golden syrup
- 1 tablespoon of bicarbonate of soda
- 200g of dark chocolate
- 1 teaspoon of vanilla essence
- Grease and line a 8 x 8 baking tray with greaseproof paper
- Have your bicarbonate of soda ready at the side of the hob
- Using a heavy bottomed pan add the sugar and syrup and heat on your stove over medium heat until the sugar begins to melt
- Keep stirring to prevent any of the mixture sticking to the pan and continue to cook until it begins to turn a darker shade of brown (This should take between 5 and 10 minutes depending on whether you’re using an electric or gas hob)
- Remove from the heat
- Immediately add the baking soda and whisk the hot mixture – this is when the magic begins to happen and it behinds to foam – it’s so important you keep whisking as the mixture will start to harden almost immediately!
- Pour the mix into the prepared baking tray
- While the mixure is hardening, break up the chocolate and melt
- Pour the chocolate over the cinder toffee and leave in the fridge to harden for 30 minutes
- Remove from the fridge, break into pieces and enjoy
It’s pretty difficult once you’ve got to this point to ensure that the pieces make it out of the kitchen but if they don’t the recipe is that simple, you could always just make some more…
Have any hints, tips or ingredients you think may pair well with this or other recipes? I’m always down for new friends, get in touch.