When I was a little girl my favourite sweetie was puff candy. This is the home made version and just as good. In fact – it’s even better!
Chocolate dipped honeycomb – adapted from Sugar & Spice by Gaitri Pagrach-Chandra
150g/3/4 cup caster sugar
75g/scant 1/4 golden syrup
1 3/4 tsp bicarbonate of soda
100g Cadbury’s Dairy milk chocolate (or whatever chocolate takes your fancy)
Line a 20 x 20cm baking tin with parchment.
Put the sugar and golden syrup into a large heavy based saucepan.
Stir the sugar and syrup over low heat until the sugar dissolves, then increase the heat slightly and bring to the boil. Once the mixture has come to the boil, lower the heat slightly Watch it very closely – do not walk away from the pan! Try not to stir it. A little swirling the pan is ok, but no stirring. It will take around 3-5 minutes to get to the right colour. You are looking for a fairly deep amber but not too dark. If you let it get too dark,it will taste burnt. The moment the syrup turns amber, remove the pan from the heat and very quickly stir in the bicarbonate of soda. Then very quickly pour the mixture into the lined tin. Don’t stir or try to level it out. Leave to cool completely. Break into shards.
Melt your chocolate. Dip the shards of honeycomb into the melted chocolate. Leave to set on parchment.