Honeycomb with Chocolate Sauce
Ingredients:
Honeycomb:200g caster sugar
50ml water
50ml honey
1 tablespoon of liquid glucose
1 tablespoon of bicarbonate soda
Chocolate Sauce:
115g caster sugar
60ml water
175g plain chocolate (55%)
30ml brandy
3 tablespoons of Donegal Rapeseed Oil

Instructions
- Place the sugar, honey, glucose and water in a pot and using a thermometer, bring it to 160°C.
- Line a deep trap with parchment paper.
- Once the mixture hits 160°C, add the bicarbonate soda whicking continuously.
- This is when you need to be very careful with the mix as it’ll begin to rise and bubble.
- As it rises, pour into the parchment-lined dish.
- Leave to cool then break up into chunks.
Chocolate Sauce Method:
- Place the sugar and water in a pot and heat until the sugar dissolves.
- Stir in the chocolate until melted then add the remaining ingredients.
- DO NOT bring it to the boil.
- Add brandy.
- It’s ready to serve.
- You can serve at room temperature or simply pour over the chunks of honeycomb and serve with icecream.
Recipe donated by Bluebird Care recipes – Food for the Soul