I’ve always loved honeycomb with that sweet bubbly toffee taste with parts that melt in your mouth and other parts that stick to your teeth. As a kid my blazer was always stuffed with crunchie bars (in addition to the odd chicken drumstick and bag of chips). You can smash it to pieces and dip it into some dark chocolate, add to your favourite ice cream, use as a topping for a chocolate cake or just have a piece as a treat. I have previously used as a topping to chocolate mousse.
100 grams golden caster sugar
4 tablespoons golden syrup
½ tsp. of vanilla essence
1½ teaspoons bicarbonate of soda
Prepare a large baking tray with some non stick parchment paper or a silicone sheet
Add the sugar, vanilla and the golden syrup to a saucepan, mix well
Place the pan on a low heat and leave until the mix has turned into a bubbling mass of gold syrup which generally takes between 3 to 5 minutes
Remove from the heat and then whisk in the bicarbonate of soda which will make the syrup rise up like a big golden cloud
Pour into the baking tray immediately as this happens and then leave to cool and then smash into chunks
Place in an airtight container for up to a week
Add boiling water to the pan to clean any remaining syrup that has hardened.