Emilee & Darcie’s Cadbury Crunchie Honeycomb

METHOD

• 1

  Line a 20cm square tin with greaseproof paper or sugar paper. Brush the paper with melted coconut oil so that it’s all fully covered. This will prevent the honeycomb from sticking.

• 2

  Stir the caster sugar and golden syrup together in a large saucepan over a low heat until the sugar has melted. Try to keep the mixture from bubbling until the sugar has dissolved.

• 3

  Once fully melted, turn up the heat slightly and simmer until you have an amber coloured caramel – this won’t take long!

• 4

  Quickly turn off the heat, add the bicarbonate of soda and beat in with a wooden spoon until all has disappeared and the mixture is foaming. It will rise but keep mixing to keep it from overflowing.

• 5

  Scrape into the tin immediately it will be extremely hot and sticky.

• 6

  The mixture will continue bubbling in the tin for a while. Leave it to set for around 1 hour.

• 7

  Peel the honeycomb out of the tin and off the paper. Use a butter knife (or whatever tool you are comfortable with) to break it into small chunks.

• 8

  Break the chocolate into pieces and melt in the microwave or in a saucepan on the hob – don’t forget to stir throughout.

• 9

  Dip one half of the honeycomb into the chocolate and leave until set. Store in an airtight container.