Honeycomb lollipops
Item 1 of 1
- Petit four
- 4
- 20 minutes
These honeycomb lollipops from Paul Ainsworth are a real treat. These lollies are part of a parade of sweets from his Taste of the Fairground seen on BBC's Great British Menu. You can replace the milk chocolate in this lollipop recipe with white chocolate for a different look and a sweeter vanilla taste. Glucose syrup is available online if you can't find it in your local shops.
First published in 2015
Ingredients
Metric
Imperial
- 325g of caster sugar
- 50g of honey
- 125g of glucose
- 4 tbsp of water
- 1 tbsp of bicarbonate of soda
- 200g of milk chocolate
- 250g of almonds, finely chopped
- 250g of popping candy, (optional)
SAVE RECIPE
Equipment
- Greaseproof paper
- Lollipop sticks
Method
1
To make the honeycomb, line a shallow tray with greaseproof paper
2
Add the honey, sugar, glucose syrup and water to a pan and place on a medium heat. Cook until the sugar has dissolved and is light caramel in colour
- 325g of caster sugar
- 50g of honey
- 125g of glucose
- 4 tbsp of water
3
Take the pan off the heat and sprinkle in the bicarbonate of soda. As the honeycomb froths up, whisk the mixture to knock it back down. Keep whisking for 1 - 2 minutes
- 1 tbsp of bicarbonate of soda
4
Pour the honeycomb into the lined baking tray, making sure you leave enough space to push the lollipop sticks in the side. Carefully push in the lollipop sticks and set aside until the honeycomb has hardened
5
Meanwhile, melt the chocolate. Sprinkle the chopped almonds onto one plate and the popping candy onto another
- 200g of milk chocolate
- 250g of almonds
- 250g of popping candy
6
Carefully cut the honeycomb into slices to form lollipops and dip each one into the melted chocolate first, then the chopped almonds, then the popping candy
7
Place the lollipops in the fridge to set for 1 - 2 hours. Serve by standing the lollipops up in a small jar, or skewered into a decorated polystyrene block
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