110g/4oz caster sugar

70ml/2½oz golden syrup

1tsp bicarbonate of soda


110g/4oz milk or plain chocolate, melted


Serves 8

1 Oil a baking sheet.
2 Place the caster sugar and golden syrup in a deep pan and heat gently until the sugar dissolves. Swirl the pan gently but do not put a spoon in to stir as it could cause the sugar to crystallise and then you won’t get rid of the lumps.
3 When dissolved turn up the heat and boil until the mixture goes a medium caramel colour, like the inside of a crunchy bar. This takes about 5 minutes.
4 Add the bicarbonate of soda and whisk in for a few seconds then pour onto the oiled baking sheet.
5 Leave to get completely cold. Break or crumble into pieces and stir into the melted chocolate.
6 Place spoonfuls onto a baking sheet lined with baking parchment and place in the fridge to firm up. When hard, serve!

Think Ahead & Helpful Hints

• Don’t be tempted to touch the honeycomb until it’s completely cold and set, otherwise you’ll disturb the air in it and ruin the consistency as it will be very pliable from the heat.
• These freeze beautifully.
• Stir through semi frozen ice cream, then freeze until solid and serve.