Are you up for the challenge? What to make when asked to bring a gluten free, dairy free and nut free sweet treat to an early Christmas get-together? This request almost had me stumped. Sometimes it helps not to over think these things too much. Just put the question out there to the universe, and the answer will reveal itself. A little later that day, browsing through my blog stats, two of my earlier posts that consistently receive hits on a daily basis jumped out at me. The first for Old-Fashioned Homemade Honeycomb
and second for Nigella’s Sweet and Salty Crunch Nut Bars.
Inspired by those two posts, here is my sweet Christmas solution to the gluten free, dairy free and nut free conundrum. A giant chocolate covered honeycomb disc covered in Christmas hued popping candy sprinkles. Set in a well buttered and paper lined bundt tin, it looks like an oversized glazed doughnut. Picture perfect until shattered like a Violet Crumble or Crunchie bar.
Gluten Free, Dairy Free and Nut Free Chocolate Covered Honeycomb Ring
For a comprehensive trouble shooting guide to making honeycomb refer to my previous post It’s The Shatter That Matters. Old-Fashioned Homemade Honeycomb.
1 1/2 cups caster sugar
1/3 cup honey
1/3 cup golden syrup
1/3 cup water
2 teaspoons bicarbonate of soda
200g block dark chocolate; chopped into pieces
3 teaspoons vegetable or olive oil
assorted sprinkles, to decorate
GREASE and paper line a large round bundt tin (as shown).
PLACE sugar, honey, golden syrup and water in a heavy based saucepan with high sides.
STIR over low heat, until sugar dissolves, occasionally brushing down side of the saucepan with a pastry brush dipped in water to remove any sugar crystals, about 5 minutes.
INCREASE heat to high, cover with a lid and bring to the boil.
REMOVE lid. Cook, without stirring, for 10-15 minutes or until the syrup reaches hard crack stage (150C). Remove saucepan from heat and set aside for a moment to allow bubbles to subside a little.
ADD the bicarbonate of soda and quickly stir with a wooden spoon until combined. The mixture will bubble and foam.
POUR into the prepared bundt tin. Set aside for 10 -15 minutes until honeycomb is almost set but still pliable, and run a flat bladed palette knife around inside edges of honeycomb ring to loose. Set aside to cool and harden completely.
CAREFULLY turn out honeycomb ring onto a serving platter. Peel away the baking paper.
PLACE chocolate and olive oil into a clean and completely dry jug and microwave on low for about 90 seconds. Stir every 30 seconds until melted. Pour evenly over honeycomb ring, decorate with sprinkles and refrigerate until chocolate is just set, about 10 minutes.
STORE in an airtight container to prevent the honeycomb from drawing moisture from the air and becoming sticky.