• 200g  granulated sugar
  • 150g  golden syrup
  • 4 teaspoons water
  • 3 teaspoon bicarbonate of soda
  • 200g dark chocolate, chopped


  1. Grease a 28x18cm deep roasting tin.
  2. Put sugar, golden syrup and water in a heavy saucepan and stir over a very gentle heat until the sugar is completely dissolved.
  3. Then bring to the boil and boil for 7 minutes, stiring all the time to make sure sugar doesn't burn.
  4.  Remove from the heat and quickly add the bicarbonate of soda. The mixture will froth. Stir quickly and pour into the prepared tin.
  5. When cold, break into pieces.
  6. Place chopped chocolate into a double boiler over medium-low heat. Once the chocolate has melted, dip the honeycomb chunks into the warm chocolate, then place on wire drip tray to set.

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