Top a peanut butter bar with indulgent mantecado ice cream, drizzle with burnt caramel sauce, then sprinkle homemade honeycomb shards on top!
Golden Sundae with Chocolate Honeycomb
Top a peanut butter bar with indulgent mantecado ice cream, drizzle with burnt caramel sauce, then sprinkle homemade honeycomb shards on top!
Ingredients
Golden Sundae with Chocolate Honeycomb
- 1 Cup sugar
- 1/4 Cup water
- 3/4 Cup whipping cream warmed
- 1 Table Spoon unsalted butter
- 1 Cup sugar
- 3 tablespoons corn syrup
- 1/2 Cup water
- 3 teaspoons Baking soda sifted
- 1 Cup semi-sweet chocolate chips melted with 1 to 3 tablespoons vegetable oil in a double boiler or in a microwave set on high for 2
- 8 generous scoops Mantecado
- peanut butter swirl bars
Instructions
- Make the burnt caramel sauce: place sugar and water in a medium saucepan over medium heat. Cook until sugar is melted and deep amber in color, about 12 to 15 minutes. You can swirl the pan but do not stir the sugar or it will become grainy. When mixture turns a deep caramel color, stir in warm cream with a wooden spoon. It will bubble furiously so be careful. Remove from heat and add butter. Set aside and let cool. (Caramel sauce can be kept in the refrigerator for up to 2 weeks.)
- Make the chocolate honeycomb: Line a baking sheet with lightly greased parchment paper; set aside. Clip a candy thermometer onto the side of a large heavy-bottomed pot. Place sugar and corn syrup in pot over medium-low heat; stir in water. Stir until sugar is completely dissolved. Stop stirring completely. Bring mixture to a boil; allow it to reach 300 to 310°F. Turn off heat and quickly add baking soda. Mixture will bubble up furiously so be careful. Stir mixture 4 to 5 times around the pot and pour onto the prepared baking sheet. Don’t spread it around too much as this will deflate the candy. Let cool completely.
- Once cool, break into pieces using a mallet or the back of a knife. Dip honeycomb pieces in melted chocolate and place on lightly greased parchment paper. Refrigerate until chocolate is solid. (Candy will keep for up to a week in an airtight container in the refrigerator.)
- Assemble the sundae: place 1 or 2 peanut butter swirl bar pieces on a plate, top with ice cream, drizzle with burnt caramel sauce, and sprinkle with crushed chocolate honeycomb. Serve immediately.
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