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Ginger honeycomb with dark chocolate

Ginger honeycomb with dark chocolate, photographed for Pinch of Mint

By Tom · Updated

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  • Takes a bit of care

This is my take on the Crunchie chocolate bar and in my opinion, the addition of ginger really steps this up to the next level.

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The recipe

Ginger honeycomb with dark chocolate

This is my take on the Crunchie chocolate bar and in my opinion, the addition of ginger really steps this up to the next level.

  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

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Ingredients

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A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Begin by greasing and lining a deep heatproof dish with greaseproof paper. It's important to do this before you start cooking because this recipe is extremely time-sensitive and you need to keep your eyes on it at all times.

  2. Step 2

    Next, mix together the bicarbonate of soda (2½ tsp) and ground ginger (1 tsp).

  3. Step 3

    Place a heavy-based saucepan over medium heat and add the caster sugar (300 g) and golden syrup (150 g) into it.

  4. Step 4

    Heat stirring occasionally until the sugar and golden syrup (150 g) reach a deep amber colour or a temperature between 121-130°C 250-265°F on a sugar thermometer.

  5. Step 5

    At this stage, remove from the heat. Add in the bicarbonate of soda (2½ tsp) and ground ginger (1 tsp) mix, quickly stir. Be very careful at this point because the honeycomb will rise up very quickly and it is extremely hot.

  6. Step 6

    Carefully pour the honeycomb mixture into the prepared, lined, heatproof dish. Leave to cool for one hour.

  7. Step 7

    Place a heatproof bowl over a pan of simmering water, don't allow the bowl to touch the water. Add the dark chocolate (200 g) into the bowl and melt.

  8. Step 8

    Finally, break the honeycomb into chunks and dip them into the melted chocolate (200 g). Place the chocolate-covered honeycomb chunks onto a sheet of greaseproof paper and leave to cool until the chocolate has set.

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Questions people ask

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.