![]() The sugar syrup will be a rich golden brown and a little drop of caramel will be brittle when dipped into cold water. Store in a tin for up to 3 days. They can be stored in an airtight container in a cool dark place for 2-3 days, but after this time they will start to soften and lose their crunch. Dip the honeycomb into the chocolate and place on nonstick baking paper to set. Place the chocolate in a bowl and melt in the microwave for 1-2 minutes (or place over a pan of simmering water).Leave to set completely then turn out and break up.15 Chocolate Covered Honeycombs per pound. A great treat for those who love honey and chocolate. We hope you love the honeycomb, just as much as we love making it. Ashers Milk Chocolate Covered Honeycombs 19.9 Pack options 3 LB Box - 50.95 1 LB Box - 19.95 Add Ice Pack + 1.20 Details Ashers Milk Chocolate Covered Honeycombs Sweet chewy honeycomb draped in smooth milk chocolate. Suitable for Vegetarians Gluten Free Ingredients: Sugar Honeycomb (Sugar. We seek to make the very best honeycomb possible, with outstanding nostalgic taste and melt-in-the-mouth texture. Chunks of crunchy golden honeycomb, covered in a chocolate flavoured coating. Let it bubble for a minute then pour into the tin. Our chocolate covered honeycomb is sold under our sister brand name Hokey Pokey. Quickly stir in the bicarbonate of soda and 1 dessertspoon of cold water, swirling the pan so the mixture foams. As soon as it reaches the right temperature remove pan from the heat and cool quickly by dipping the base of the pan into cold water.This product is: Handmade in York Free from Palm Oil Supporting 100 sustainably sourced. Crafted especially for us by master confectioners, the irresistible treat arrives ready for gift-giving in a vintage-inspired tin. Honeycomb White chocolate honeycomb 80 Dark chocolate covered honeycomb Cappuccino chocolate covered honeycomb Honey milk chocolate honeycomb Milk. Chunky pieces of honeycomb coated in our smooth milk chocolate. Milk chocolate honeycomb bites are small chunks of honeycomb that are covered in a smooth, indulgent milk chocolate. It's perfect for pairing with tea or coffee, or crumbling over ice cream or custard. Bring to the boil for about 10 minutes until it reaches 150☌ on a sugar thermometer (hard crack stage - see below for how to test). Inspired by the classic British confection, our milk chocolate-covered honeycomb candy is delightfully crispy and deliciously sweet. Put over a low heat and cook gently until the sugar dissolves, swirling the pan occasionally. Put the sugar, 150ml (¼pt) cold water, cream of tartar, golden syrup and vinegar into a large pan.Line a medium roasting tin with foil and oil well. ![]()
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