Chocolate Dipped Honeycomb | Lyle's Golden Syrup

Chocolate Dipped Honeycomb

View Instructions View Ingredients

Prep

3 mins

Bake

10 mins

Serves

12

Difficulty

Easy

About

Is there a nicer treat than honeycomb? Now, dip it in glossy, rich chocolate and you have a real crowd-pleaser. Seriously easy to make, this chocolate honeycomb recipe will be your go-to when you're looking to create a little sweet indulgence for yourself or a homemade gift for your loved ones.

Classic-Tin

made using

Lyle’s Golden Syrup Tin

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Sweet Treats Quick & Easy Less than 30 minutes Family Favourites Easy 12

Instructions

Ingredients

Reviews

How to make Honeycomb

Step 1

Add the caster sugar and Lyle's Golden Syrup to a saucepan and heat gently until the sugar is dissolved.

Step 2

Increase to a medium-high heat and allow the mixture to simmer until amber in colour.

Step 3

Turn off the heat and immediately add the bicarbonate of soda.

Step 4

Mix vigorously until the mixture is evenly coloured and has stopped foaming.

Step 5

Pour into a lined, 20cm square baking sheet and allow to set for 1 hour.

Step 6

Once the honeycomb has set, break into shards and dip the ends into melted chocolate.

Step 7

Leave in the fridge for one hour to set the chocolate.

Ingredients – 4 items

Serving

1

Chocolate Dipped Honeycomb

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

200 g

Lyle's-golden-syrup

Lyle’s Golden Syrup

80 g

Baking-soda

Bicarbonate soda

2 tsp

Chocolate

Chocolate

Melted

100 g

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Good job, now enjoy!

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#lylesgoldensyrup #absolutelygolden

lylesgoldensyrup

Apr 24

Solid gold bars minus the carrots!

It's not often we use passion and fruit in the same sentence, but we'll make an exception for these oozamazing golden bars of Lyle's and passionfruit seeds.

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Passion Fruit and Golden Syrup Bars Recipe

Prep Time & Set Time - 1hr 30 mins
Bake Time - 25 Mins

Ingredients

Shortcake base:

120g Unsalted Butter softened

50g Tate & Lyle Granulated Sugar

110g Plain Flour

Passion fruit layer:

90g Corn flour

230mls Water

170mls Passion fruit puree (or 6 Passion fruits made into puree)

75g Lyles Golden Syrup

75g Tate & Lyle Golden Caster Sugar

4 medium egg yolks

Decoration:

Passion fruit seeds and pulp scooped out and sieved

Method

1. Preheat oven to 180C fan gas Mark 5.

2 . Grease and Line a 20x20cm a loose-bottomed tin with baking parchment.

3. Cream the butter and sugar until light and fluffy, add the sifted flour, mix well and spread evenly over the base of the tin.

4. Bake for 15 minutes or until golden. Reduce oven temperature down to 150c

5. Whilst the base is baking place the corn flour in the base of a non stick pan, before heating gradually whisk in the water until the corn flour mix is smooth, add the passion fruit puree, if using fresh passion fruits sieve out the juice into a jug and if you are slightly short make up to the 170mls with fresh orange juice.

Add the syrup and sugar and heat on a low heat until the mixture thickens and begins to bubble.

6. Whisk the egg yolks together and blend into the mix, continue to heat for a further 2-3 mins.

7. Spread the smooth filling over the biscuit base and return to the oven for a further 10 minutes.

8 Allow to cool in the tin for an hour, carefully push out the loose base from the tin surround remove the outer parchment and cut into 8 even slices with a sharp knife.

9. Decorate with the passion fruit seeds.

10. Perfect for a spring or summer picnic or alfresco eating!

lylesgoldensyrup

Apr 22

Wow. Think it's safe to say the French do toast a little nicer than the Brits.

Full of rich, nutty pecans, bananas and a slathernormous dollop of yours truly, this breakfast has je ne sais qoui and then some!

#lylesgoldensyrup #goldensyrup #absolutelygolden #sweetbreakfast #frenchtoast

lylesgoldensyrup

Apr 21

#NationalTeaDay calls for some provisions...

Given you're going to be gulping... what? Seven teas today, minimum? You're going to want a large ration of biscuits loadazzled with Lyle's Golden Syrup to see you through.

See link in bio for these recipes and more!

#lylesgoldensyrup #goldensyrup #absolutelygolden #nationalteaday #biscuits #biscuitrecipes #biscuitideas #bakingideas

lylesgoldensyrup

Apr 18

How do we take our tea? With butter, flour and a little bit of Lyle's Golden Syrup!

Yes, these mini treats look like our cuppa-cake - all infused with lemon and bergamot...

Serves: 12 cupcakes Prep Time: 15 minutes

INGREDIENTS:

100ml whole milk
2 Earl Grey teabags
100g Tate & Lyle Fairtrade Pure Cane Caster sugar
60g unsalted butter, softened
30ml Lyle’s Golden Syrup
2 medium eggs
120g plain flour
1 ½ teaspoon baking powder
Pinch of salt

For the buttercream:

170g unsalted butter, softened
400g Tate & Lyle Fairtrade Icing sugar
2 tablespoons lemon curd
Zest of 2 lemons (optional, for decoration)

INSTRUCTIONS:

1. Preheat the oven to 160°C. Line a 12-hole cupcake tin with cupcake liners and set aside.
2. Pour the milk into a small saucepan set over medium heat and add the teabags. Bring to a gentle simmer, then remove from the heat and set aside to cool.
3. Using an electric mixer, beat the butter and sugar until pale and fluffy. Add Lyle’s Golden Syrup and mix well. Add eggs and beat well to combine all the ingredients.
4. Fold in the flour, baking powder and salt, then pour milk into the mixture and stir until combined.
5. Divide the batter between cupcake cases and bake for 16-18 minutes.
6. Remove cupcakes from the oven and allow them to cool completely.
7. To make buttercream, beat the butter using an electric mixer, until it’s pale and fluffy, then add the icing sugar in two additions, followed by the lemon curd. Mix well until you have smooth buttercream.
8. Transfer the buttercream into a piping bag fitted with a decorative nozzle and pipe on top of each cupcake. Decorate the finished cupcakes with some lemon zest. Enjoy!

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