Vegan Honeycomb with Dark Chocolate Drizzle
Crunchy, sweet honeycomb is a perfect bonfire night treat, but it’s perfectly enjoyable all year round! A drizzle of dark chocolate makes this a great substitute for your favourite mainstream honeycomb chocolate bar.
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This vegan honeycomb, or cinder toffee, is so simple to make. With just four ingredients – and one of them optional – it’s a quick and easy treat to appease sugar cravings.
Cinder toffee is delicious any time of year, but it’s particularly popular as a bonfire night treat and its sweet, rich flavour and satisfying crunch makes it a wonderful treat to warm your heart in the colder months.
You can whip up this honeycomb recipe with just 10 minutes of prep time, making it the perfect last-minute gift or party favour.
Is honeycomb vegan?
Honey isn’t vegan, so natural honeycomb, crafted from the labour of bees, isn’t aligned with vegan principles. However, as a confectionary item, the honeycomb we know and love is usually vegan by default.
Some recipes may contain honey, but most will use an alternative, plant-based sweetener, like the maple syrup in this honeycomb recipe.
When shopping for pre-made honeycomb treats, watch out for those coated in milk chocolate or other non-vegan ingredients.
How to use this honeycomb
Cinder toffee is a delectable treat all on its own, and the chocolate-drizzled chunks produced by this recipe are perfect to enjoy as they are – especially cosied up in a blanket or by a fire on a cold autumn day.
But if you want to get creative, you can crumble your honeycomb over vegan ice cream for an extra crunch, or tuck it into homemade granola bars to infuse each bite with a burst of sweetness.
Break it into shards and adorn cakes with an artistic touch, or coat carefully cut bars of it in melted dairy-free milk chocolate for an alternative to a popular ‘crunchy’ chocolate bar.
Total Time: 10 minutes, plus at least 30 minutes to cool
Servings: 12
Total Time: 10 minutes, plus at least 30 minutes to cool
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 16.666666666667 16.666666666667 g caster sugar
- 0.5 0.5 tbsp golden syrup
- 0.16666666666667 0.16666666666667 tsp bicarbonate of soda
- non-dairy butter, for greasing
- To decorate
- 12.5 12.5 g dark chocolate
Method
- Line a 20cm square tin with baking parchment and grease it well with butter.
- Add the sugar and syrup to a heavy-based pan and melt together slowly until the sugar is dissolved.
- Turn the heat up and boil the syrup mixture until it turns a dark golden brown.
- Working quickly and carefully, add the bicarbonate of soda and whisk in until totally incorporated. The mixture will bubble and foam up quickly, and be extremely hot. Carefully pour into the prepared tin and leave to harden for 30 minutes.
- Once cool, roughly break or bash into random pieces.
- Break the chocolate into a bowl and melt over a low heat or in 30 second blasts in the microwave. Drizzle the chocolate over the toffee and leave to harden.
Looking for more sweet treats? Try making one of these nostalgic vegan chocolate bars
