Ingredients;
100g Caster Sugar
4tbsp Golden Syrup
11/2 Bicarbonate of soda
100g Chocolate (Orange)

Method:
Step 1: Line a 1 lb loaf tin with baking parchment (any small tin will work for this recipe, or you can simply tip onto a flat piece of baking parchment).

Step 2: Next, place the sugar and golden syrup into a medium-sized saucepan. Boil, stirring occasionally, until it turns a dark golden color and reaches 140˚C on a sugar thermometer (the hard crack stage).

Step 3: Remove from the heat and quickly whisk in the bicarbonate of soda. The mixture will froth up and is still quite hot so please take care.

Step 4: Pour into the tin and leave to harden for at least 30 minutes before breaking into shards and dipping in melted chocolate.

The honeycomb will keep for up to one month stored in an airtight container.

Tips: If you love orange chocolate as much as I do, please use this and dip the tips of your honeycomb or dip it all into the chocolate to make your own orange chocolate honeycomb bars!