HONEYCOMB CRUNCH WITH CHOCOLATE GANACHE
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caster ( super fine) sugar
1Line a round cake pan with baking parchment.
2Put butter, sugar and syrup in a deep pan and heat gently until melted. Turn up the heat and boil quickly- do not stir and continue until golden brown colour (the colour of maple syrup).
3Take off the heat and dump in the baking soda, then stir quickly for a few seconds as it foams and fizzes.
4Pour carefully onto the lined tray and leave to set and cool.
5Break the chocolate into pieces. put chocolate and milk into a fondue pot and light to heat gently. Microwave for 70 seconds if you prefer.
6Break the honeycomb and serve with a bowl of the chocolate ganache to dip. Enough for a group of 6