Homemade Honeycomb & Cadbury Crunchie Bars

• First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)

Read these instructions completely before cooking your caramel:

• Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! Take care not to overcook.
• Turn off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda fast and stand back and watch the syrup turn into a whooshing cloud of aerated pale gold. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment, greased surface or a silpat .
• Leave until set cold and then bash at it, so that it splinters into many glinting pieces. To wash your pot fill it with hot water and let it sit and it will melt away.
• To make a Crunchie Bar: Melt good quality chocolate (I used chocolate with 72% cocoa solids). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire wrack to set.

Tip: If you live in a humid climate, the honeycomb might get sticky and melt slightly. It likes dry air. If this happens, store them in the freezer and they will come out great!