1 1/2 cups (335g) white sugar
1/2 cup (125ml) honey
1/3 cup (80ml) water
2 tablespoons golden syrup
2 teaspoons bicarbonate of soda
200g dark chocolate, chopped
Grease and line an oven tray with baking paper.
Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove from heat and set aside for bubbles to subside.
Add the bicarbonate of soda and quickly stir with a wooden spoon until combined (mixture will bubble and foam). Pour onto the tray and set aside to cool completely.
Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally with a metal spoon until chocolate melts and is smooth. Transfer to a small plastic bag. Use scissors to snip off a corner of the bag.
Turn the honeycomb onto a clean surface. Break into large pieces. Drizzle chocolate over honeycomb pieces and put aside to set. Store in an airtight container.
PHOTO: Ronnie van den Heever