Crunchy Honeycomb With Chocolate Dip


200 g Butter
160 g Caster Sugar
80 g Golden Syrup
2 teaspoons Bicarbonate of Soda
200 g Dark Chocolate or Toblerone
100 ml Milk

– make cartouche
Line a round cake tin with baking parchment.
– heat butter sugar syrup
Put butter, sugar and syrup in a deep pan and heat gently until melted.
Turn up the heat and boil quickly – do not stir – and continue until golden brown colour
(the colour of maple syrup).
– add bicarb
Take off the heat and dump in the bicarbonate of soda,
stirring quickly for a few seconds as it foams and fizzes.
– pour into dish
Pour carefully onto the lined tray and leave to set and cool.
– make chocolate fondue
Break the chocolate into pieces.
Put chocolate and milk into a fondue pot and light to heat gently.
You can use a bowl over simmering water or microwave if you prefer.
– crack honeycomb
Crack the honeycomb into bite-sized chunks.
– serve with chocolate sauce
Serve the honeycomb with a bowl of the chocolate fondue to dip.
Enough for a group of 6.