Recipe: Leatherwood honeycomb

Its recent Gold Medal at the 2018 Delicious Produce Awards (see the full list of winners here) simply confirmed what we already knew: Wellington Apiary’s Leatherwood Honey is one of the finest honeys we’ve ever tasted.

The strongly scented flowers of the leatherwood tree- native to Tasmania- produce a rich honey that Wellington Apiary collect and package raw, unheated and coarse-filtered.

This recipe showcases the leatherwood honey’s perfumed flavour in a fun, retro and delicious confectionary.


Serves 1
2.5 tbsp Wellington Apiary Leatherwood Honey View
2 tbsp golden syrup
100g white sugar
1.5 tsp bicarb soda
500g dark couverture chocolate View

Line a small baking tray with baking paper.

Combine honey, golden syrup and sugar in a small saucepan over a medium heat. Stir occasionally until sugar is dissolved and caramel begins to bubble, being careful not to leave grains of sugar on the side of the pan (use a pastry brush dipped in water to remove them if so).

Cook caramel without stirring until it turns a deep golden colour (or until it reaches 150C degrees on a candy thermometer).

Add bicarb soda and stir quickly using a metal spoon. The mix will expand and turn pale.

Transfer honeycomb to the prepared baking tray (though take care as the mix is very hot).

Allow to sit for 90 minutes.

Melt chocolate using a double boiler. Break honeycomb into chunks and coat each piece in melted chocolate.

Alternatively, keep the honeycomb in a single piece and brush with chocolate, then serve with a wooden mallet.

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