Candy bars are very viscous, and on the outside are crispy crust, they can be dipped in chocolate. Try a few pieces, to experience their true taste, and the rest “preserve” in chocolate. They can not be left open for a long time: they absorb moisture from the air, getting wet and becoming sticky. In order not to happened, they need to be stored in a bag inside airtight containers, pre-coated with chocolate. So candy acquire a finished look and may lie for several days. Thickness sweets can be adjusted by choosing the desired baking dish size. If you take the shape of 28×43 cm, the candies will be thick about 0.6 cm. In the form of a size of 33×22 cm, 1.3 candies will be obtained see, and in the form of 20×20 cm. they will be even thicker. Just pour foamed mixture on a baking sheet and let it dry as bee honeycombs. Nutritional value of one serving: (total 
Calories 537, total fat 18 g., saturated fat g., proteins 4 g. carbohydrates 95 g. fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA
Time: 25 мин. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/4 Art. honey
- 1/2 tbsp. corn syrup
- 2 tbsp. granulated sugar
- 1 tbsp. l with a little baking soda
- 1/4 Art. water
- 350 gr dark chocolate
- 2 tbsp. l margarine
Recipes with similar ingredients: dark chocolate, molasses
Recipe preparation:
- Prepare a baking sheet with sides, covering it with foil and sprinkled with a non-stick cooking spray.
- In a large saucepan, combine honey, corn syrup, sugar and 1/4 Art. water. Stewpan must be large enough to mix could triple. Stir the ingredients until sugar not completely wet. Use a wet baking brush to the sides of the stewpan, removing possible sugar crystals.
- Insert a thermometer into the syrup and cook the mixture at a moderately high fire without stirring until it warms up to 150 ° C.
- Once the mixture reaches the desired temperature, remove from heat and add all the soda. Whisk the mass immediately with a whisk to intervene soda, and be careful – the mass will foam very much! As soon as soda will connect to the mass, carefully pour the mixture onto the prepared a baking sheet.
- Allow it to cool completely and harden, then break into small pieces. “Honeycombs” can be eaten in the same form, or covered with chocolate.
- Combine chocolate and margarine in a suitable bowl and completely Melt in the microwave, stirring every minute. Pay note: the right amount of chocolate may vary on the thickness of the finished candies and how many pieces came out.
- Use two forks to dip the chocolate into the chocolate completely cover and lay on a baking sheet. Repeat with all the honeycombs. and refrigerate to freeze the chocolate. Best taste sweets are stored in the first 24 hours
