Step 1 - Butter a square 20cm tin to prep for your honeycomb!
Step 2 - Add your caster sugar and golden syrup to a saucepan and heat gently until the sugar has melted. Note: try not to let the mixture bubble until the sugar grains have disappeared
Step 3 - Once the sugar has totally melted, turn up the heat and simmer until it has turned an amber colour. Then as quick as you can turn off the heat and ad in the bicarbonate of soda and beat with a wooden spoon until it has disappeared, and the amber mix is bubbling
Step 4 - Tip into your buttered tin immediately but be careful as it will be super-hot!
Step 5 - All you need to do now is leave the mixture (still bubbling) for about 1 hour 30 minutes and it will be ready to snap into chunks
Step 6 - Once this is the case, melt your chocolate and dip in your honeycomb chunks, leave them to set in the fridge for a little bit and then you’re done!