Chocolate-Dipped Honeycomb (Cinder toffee)

Method

Lightly grease a square cake tin roughly 8”x 8” (20cm x 20cm) and at least 2” (5 cm) or higher if possible, and line the sides and bottom with plastic wrap as smoothly as possible.

Fill the kitchen sink 1/3 full with cold water.

Put the water, honey, Golden syrup and caster sugar into a large, deep-sided saucepan, (when you add the bicarbonate of soda the mixture swells to at least double size).

On a medium heat, cook the sugars until they have melted together–don’t over-stir. Keep a pastry brush and cup of cold water beside the stove–if you see sugar crystals forming on the side of the pan, gently dab with the wet brush. Once melted, raise the heat, and using a sugar thermometer, boil until you reach 150 C Don’t stir! then, carefully lift the pan and place into the sink of cold water; this will stop the caramel from continuing to cook.

Keep the pan in the sink, let the mixture settle for a minute, then add the bicarbonate of soda and stir with a spatula; this is when the mixture swells, be careful. Once mixed in, tip the honeycomb into the prepared tin, cover with a clean tea towel and cool for 15 minutes. Once the mixture starts to set and it has cooled down enough, put the tin into the refrigerator for another 10 minutes.

Using a serrated knife, score through the honeycomb to the size of the bar you wish to make. Honeycomb is very, very sweet, so keep them small–bite-sized is even better. Once scored, lift the honeycomb from the tin by gently easing out with the help of the plastic wrap. Return the chunks to the fridge to finish setting completely.

Cover in tempered chocolate put the bars on a cooling rack and leave for the chocolate to set, they should keep for a week in a sealed box in the fridge.