Ingredients

  • 200g caster sugar
  • 25ml water
  • 1 tsp glucose
  • 5tbs golden syrup
  • 2tsp bicarbonate of soda
  • 200g chocolate, melted

You will also need: a tray lined with a silpat mat.

Method

In a large, clean pan mix the sugar and water to a paste.

Bring to the boil and simmer for 3-4 minutes, or until the mixture colours, then add the glucose.

As the caramel continues to colour, add the golden syrup and whisk, then remove from the heat. Add the bicarbonate of soda and whisk further until everything is thoroughly combined.

The mixture will puff up.

Pour onto the silpat mat and allow to set for a few minutes.

Break the honeycombe into pieces and dip them into the melted chocolate. Place in the fridge until the chocolate is set.

Ingredients

  • 200g caster sugar
  • 25ml water
  • 1 tsp glucose
  • 5tbs golden syrup
  • 2tsp bicarbonate of soda
  • 200g chocolate, melted

You will also need: a tray lined with a silpat mat.

Method

In a large, clean pan mix the sugar and water to a paste.

Bring to the boil and simmer for 3-4 minutes, or until the mixture colours, then add the glucose.

As the caramel continues to colour, add the golden syrup and whisk, then remove from the heat. Add the bicarbonate of soda and whisk further until everything is thoroughly combined.

The mixture will puff up.

Pour onto the silpat mat and allow to set for a few minutes.

Break the honeycombe into pieces and dip them into the melted chocolate. Place in the fridge until the chocolate is set.