Chocolate Covered Honeycomb

1 cup sugar

4 Tablespoons corn syrup (or golden syrup)

2 tsp bicarbonate of soda (baking soda) sifted into 1 tablespoon of water

Dark chocolate/chocolate bark, for melting

Line a rectangular Pyrex dish (or similar) with baking paper, ensuring the paper comes up a few inches over the edges of the dish.

Use a pot bigger than you think you need. Over medium heat, melt the sugar and syrup in a pan for about 5 minutes, stirring gently. Increase the heat to boiling as the mixture becomes more liquid and the sugar dissolves. Once the entire surface is boiling gently, cook without stirring for about 10 minutes until you achieve a golden brown colour. Quickly sprinkle the dissolved bicarbonate of soda over as wide an area as possible and stir through as quickly but gently as you can – be sure to take only a few seconds, or you’ll lose the volume. Don’t worry if tiny specks of baking soda remain – it won’t really affect the final product. The mixture will froth up in a volcanic-like eruption and the trick is to combine the bicarb while bursting the bubbles as little as possible.

Pour into your dish and leave to harden.

One hardened break into large pieces and dip carefully into melted dark chocolate. Using a fork, tap the edge of the block so that excess chocolate runs off and into the bowl. Place onto a clean sheet of baking paper to harden. When done, store in an air tight container – do not place in fridge or near moisture as it will weep and melt into an mess.

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