Honeycomb with Chocolate Sauce

  • Serves: 8
  • Complexity: intermediate
  • Credit: Bluebird Care- www.bluebirdcare.ie


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


  1. Place the sugar, honey, glucose and water in a pot and using a thermometer, bring it to 160°C.
  2. Line a deep trap with parchment paper.
  3. Once the mixture hits 160°C, add the bicarbonate soda whicking continuously.
  4. This is when you need to be very careful with the mix as it’ll begin to rise and bubble.
  5. As it rises, pour into the parchment-lined dish.
  6. Leave to cool then break up into chunks.

Chocolate Sauce Method:

  1. Place the sugar and water in a pot and heat until the sugar dissolves.
  2. Stir in the chocolate until melted then add the remaining ingredients.
  3. DO NOT bring it to the boil.
  4. Add brandy.
  5. It’s ready to serve.
  6. 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

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