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Grandma’s Honeycomb

Hairy Bikers Mums know Best - Joanne, Leicester
See also Dr Oetkers Honeycomb

100g caster sugar
2tbs golden syrup
1tsp bicarbonate of soda
melted chocolate

1. Put sugar and syrup in a pan and melt gently over a low heat.
2. Simmer until darker and caramelized.
3. Add bicarbonate soda and mix for a short time.
4. Pour into a buttered flat tin.
5. Leave to set then break into pieces.
6. Melt chocolate and pour over pieces or dip each individual piece into the melted chocolate.
7. Set aside on a sheet of baking parchment to set.

Chocolate-Dipped Honeycomb

From waitrose.com

100g caster sugar
4 tbsp golden syrup
1 1/2 tsp bicarbonate of sugar
200g dark chocolate (70-75% cocoa solids)

Line a baking tray with baking parchment. Mix the sugar and golden syrup to a paste in a large, deep, heavy-based saucepan and slowly melt over a low-medium heat until it reaches 140C or the soft-crack stage on a sugar thermometer.

Take the sugar off the heat and quickly beat in the bicarbonate of soda with a wooden spoon. Take care as the mixture will froth up rapidly to make honeycomb. Quickly pour the honeycomb onto the lined baking tray and allow to set at room temperature. Once set, remove the baking parchment and smash the honeycomb into shards.

Melt the chocolate in a bowl set over a pan of gently simmering water, making sure the water does not touch the bottom of the bowl. Once melted, stir the chocolate and dip the smashed-up honeycomb shards in it. Leave to set on baking parchment.