Honeycomb pieces topped with Organic Times Little Gems

Honeycomb Slice

This Honeycomb-teaser Slice has been created by Karina of Dandelion & Mallow as a wholefood substitue for generic, store-bought honeycomb chocolates.

Our Rapadura Sugar creates the most wonderful and rich caramel taste sensation, and is perfect for making the best honeycomb.

Every sweet-tooth in the house is going to love this recipe!

Dandelion and Mallow Wholefood Kitchen
Prep Time: 15 minutes
Chill Time: 10 minutes
Yield: 1 slab

Ingredients

Honeycomb

Topping

Method

Honeycomb

  1. Line a baking tray with baking paper - we love unbleached, compostable ones like ‘If You Care’.
  2. In a medium saucepan, mix the rapadura sugar, maple syrup and water.
  3. Stir over a medium high heat, until the sugar only just dissolves. After this, do not stir again.
  4. Let the mixture come to a rolling boil and cook until the mixture becomes dark and is around 145 degrees (this should take less than 10 minutes).
  5. Remove from the pan and quickly whisk in the baking soda (but do not over mix!).
  6. Pour onto the baking paper, using a wooden or stainless-steel spatula to scrape it from the pan, but do not play with it once it hits the paper. Leave it rustic looking!
  7. Sprinkle the sea salt on top of the honeycomb. Let the honeycomb cool and harden.

Topping

  1. Drizzle the melted chocolate over the honeycomb and sprinkle with the little gems.
  2. Break apart when cool and serve.
Little Gems on honeycomb pieces, a packet of little gems, a little girl holding little gems

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