Honeycomb

200g honey (substitute with Golden Syrup)

200g castor sugar

200g glucose

1½ tsp bicarbonate of soda

100g dark chocolate, melted

Method

Line a 25cm x 25cm baking tin with baking paper and set aside. Place the sugar, honey, and glucose in a large saucepan over medium heat. Do not stir. Allow the mixture to gently melt.

Once the caramel has reached a high boil and turns a golden amber colour, turn off the heat and quickly add the bicarbonate of soda. Gently whisk it in.

Using a silicone spatula, pour the mixture into the baking tin. Set aside and allow to cool until the honeycomb hardens for about 30 minutes.

Once set, break into shards and coat in dark chocolate. Allow to set on baking paper and store in an airtight container for up to three days.

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