Hot fudge sundae with honeycomb

AT A GLANCE

  • Serves 6 people

  • 250 ml (1 cup) heavy cream (45%)
  • 3 tsp caster sugar
  • To serve: good-quality vanilla bean ice-cream
  • To serve: coarsely chopped salted peanuts
  •  
  • Honeycomb
  • 160 gm caster sugar
  • 25 gm (¼ cup) honey
  • 62 gm (¼ cup) glucose
  • 7 gm (2 tsp) bicarbonate of soda
  •  
  • Hot chocolate fudge
  • 130 gm good-quality dark chocolate, coarsely chopped
  • 20 gm unsalted butter
  • 150 gm (2/3 cup) caster sugar
  • 140 gm glucose
  • 1 tbsp cocoa powder
01   For honeycomb, combine sugar, honey, glucose and 30ml water in a saucepan. Cook over high heat, stirring to dissolve and brushing down sugar crystals from sides of pan, until light blonde and reaches 150C on a sugar thermometer (8-10 minutes), being careful it doesn’t become too dark. Remove from heat, add bicarbonate of soda (be careful as mixture will bubble up), whisking vigorously for about 5 seconds, then pour onto a baking paper-lined tray (you will need to work quickly as the honeycomb will continue cooking if left in the pan). When honeycomb has cooled and hardened (20-30 minutes), break into bite-sized chunks and store in an airtight container. Honeycomb will keep for a week.
02   For hot chocolate fudge, melt chocolate and butter in a heatproof bowl over a pan of simmering water. Combine remaining ingredients, 160ml water and 1 tsp sea salt in a saucepan, bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat, shaking pan to dissolve any lumps, until well emulsified (3-5 minutes). Set aside in pan and keep warm.
03   Whisk cream and sugar until firm peaks form. Set aside in refrigerator. Reheat chocolate fudge over high heat until warmed through. Scoop ice-cream into 6 serving glasses, followed by a generous dollop of whipped cream. Scatter with pieces of honeycomb and peanuts, drizzle chocolate fudge over and serve immediately.

Recipe:

DANIEL HONG

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

RICH, RAISIN AND TOFFEE RUTHERGLEN SUCH AS CAMPBELLS ISABELLA RARE TOKAY. , suggested by FRANCK MOREAU

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