- 100g golden syrup
- 200g caster sugar
- 2 tsp bicarbonate of soda
- 100g dark chocolate buttons
Prep: 5 mins | Cook: 10 mins + cooling
1. Line a baking tray with sides, or shallow baking tin, with baking paper - you'll need to have this ready before you begin to cook your honeycomb.
2. Pour the golden syrup into a large pan and shake in the sugar. Place on a medium heat. Cook, stirring regularly, till all the sugar has dissolved and it has turned a deep golden colour. This will take about 5 mins, but keep a close eye on it to stop it burning.
3. When the caramel is a deep golden colour, remove it from the heat. Add the bicarbonate of soda and whisk togther once or twice. The less you mix it, the bigger the bubbles you will have. It will bubble up a lot, so take care as it is very hot. Quickly pour the bubbling mixture onto your lined tray. Leave to cool and set hard.
4. When the hokey pokey has cooled, melt the chocolate in a bowl over a pan of simmering water or in the microwave (if you're using the microwave, warm the chocolate for 10 second blasts and stir in between, as chocolate can catch and burn easily in the microwave). Pour the chocolate over the honeycomb and gently spread out to cover. Leave to cool.
5. Break the chocolate-covered hokey pokey into shards to serve.