These honeycomb lollipops from Paul Ainsworth are a real treat. These lollies are part of a parade of sweets from his Taste of the Fairground seen on BBC's Great British Menu. You can replace the milk chocolate in this lollipop recipe with white chocolate for a different look and a sweeter vanilla taste. Glucose syrup is available online if you can't find it in your local shops.
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.
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To make the honeycomb, line a shallow tray with greaseproof paper
Add the honey, sugar, glucose syrup and water to a pan and place on a medium heat. Cook until the sugar has dissolved and is light caramel in colour
325g of caster sugar
50g of honey
125g of glucose
4 tbsp of water
Take the pan off the heat and sprinkle in the bicarbonate of soda. As the honeycomb froths up, whisk the mixture to knock it back down. Keep whisking for 1 - 2 minutes
1 tbsp of bicarbonate of soda
Pour the honeycomb into the lined baking tray, making sure you leave enough space to push the lollipop sticks in the side. Carefully push in the lollipop sticks and set aside until the honeycomb has hardened
Meanwhile, melt the chocolate. Sprinkle the chopped almonds onto one plate and the popping candy onto another
200g of milk chocolate
250g of almonds
250g of popping candy
Carefully cut the honeycomb into slices to form lollipops and dip each one into the melted chocolate first, then the chopped almonds, then the popping candy
Place the lollipops in the fridge to set for 1 - 2 hours. Serve by standing the lollipops up in a small jar, or skewered into a decorated polystyrene block
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