Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam


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Friday, 04 November 2011
List of viewable recipes from "Gifts from the Kitchen" by Annie Rigg

Recipe from Gifts from the Kitchen by Annie Rigg (Kyle Books, 2011)

Honeycomb and chocolate-the perfect combination.

Makes about 20 pieces

  • 1 1/3 cups superfine sugar
  • 1/2 cup corn syrup
  • pinch of cream of tartar
  • 1 teaspoon white wine vinegar
  • 1 1/2teaspoons baking soda
  • 5 1/2oz (150g) dark or milk
  • chocolate

ImageLine a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.

Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.

As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.

Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks.

Half dip each piece into the melted chocolate. Let harden before packaging.

Stored in an airtight container, it will keep for 2-3 days.


Last Updated ( Friday, 04 November 2011 )
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