Ingredients
Method
1.Before you start, line a tray with some baking paper.
2.Mix the brown sugar and golden syrup together in a large saucepan. Place over a low heat and stir until the sugar has melted into the syrup. Turn up the heat a little and bring to the boil, stirring continuously. The mixture will darken and start to pull away from the sides of the pot after about 3 minutes.
3.Take it off the heat and drop a bit of the mixture into a glass of chilled water. When you remove the drop from the water you should be able to snap it – this means you have reached the “crack” stage.
4.Place the pan on the element for a moment to reheat, then remove and quickly stir in the baking soda vigorously. The mixture will fluff up (this is the baking soda reacting with the carbon dioxide which is trapped in the sugar mixture).
5.Pour the mixture onto the tray in one long lump – it will be very hot so be careful. Do not be tempted to smooth it out with a spatula to make it tidy or you will squash all the lovely bubbles.
6.Leave to set for about 30 minutes and then break into small pieces.
7.For the chocolate dip, break up the chocolate into squares and place in a microwave bowl with the oil. Microwave on high for 30 seconds at a time until is melted and smooth. If you don’t have a microwave, heat the chocolate and oil in a double boiler on the stove.
8.Dip the honeycomb into the chocolate and place on a lined baking tray until set.
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