Published: 29 July 2010
by CLARE LATIMER

WITH the school holidays starting there will be a lot of children with time on their hands. 

One of the best things they can do is learn to cook and have some fun to get them keen on the idea. 

I’m going to do two weeks on this subject starting with the semi-unhealthy fun recipes to get them encouraged, and then next week I will give some super-healthy ideas that they can concoct and hopefully satisfy the whole family. 

HONEYCOMB IN CHOCOLATE

I met a local chef the other day and he is making the best honeycomb I have ever tasted. He only uses the best ingredients such as real honey, unlike the cheaper ones that are in other shops. Choose the chocolate you like for coating. He uses rose blossom honey but I would like to point out that this is not his own recipe.That is firmly under his hat!

Ingredients
75g clear honey
140g liquid glucose
400g sugar
5 tbsp water
25g bicarbonate soda
1 – 2 bars very good dark or milk chocolate (depending on how thick you want the coating).

Method

Line a shallow baking tray with greaseproof paper. Place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. Increase the heat and cook until the mixture starts to turn a light golden colour. 

At this point, test to see it is the correct temperature by dribbling a little of the mixture into ice cold water and check it forms brittle threads. 

Mix in the baking soda.The mixture will erupt into a foaming mass. Pour immediately into the prepared baking tray.

Leave to cool for a few hours and then break up with the end of a strong knife into large mouth-size chunks. 

Put the chocolate into a saucepan with a little water and melt very gently being careful not to burn (this can be done in a bain Marie or a microwave if you prefer). When glossy and melted dip each chunk of honeycomb into the chocolate and coat well. 

Place each piece on a piece of greaseproof paper and leave to set. You can dip again when set if you prefer lots of chocolate on each piece. 

Chill and then store in an airtight jar or eat straight away.

• A-Z of Clare’s recipes:www.thecnj.com/review/food-drink/food.html