RecipesChoc-Dipped Panela Honeycomb
- Prep time
- Cook time
- Line a baking tray with paper and set aside. Stir the sugar, panela and golden syrup together in a deep saucepan over a gentle heat until melted.
- Once completely melted, slightly increase the heat for approx 3-4 minutes until you have an amber coloured caramel (this won’t take long). Then, moving quickly, turn off the heat, stir in the bicarb soda and mix vigorously with a wooden spoon (be careful as the mixture will foam and rise). Pour the mixture into the middle of the prepared tray and tilt to allow it to spread.
- Leave the mixture to cool completely before breaking it into chunks and dipping it into the melted chocolate. Leave to set at room temp or in the fridge and store in an air-tight container for 4 days.