Great British Bake Off’s Richard Burr shows you how to make honeycomb bites, also known as a classic Crunchie bar.
200 g Caster Sugar
75 ml Golden Syrup
2 tsp Bicarbonate of Soda
200 g Dark Chocolate
STEP 1: GOLDEN SYRUP
Put a saucepan on some digital scales and weigh out 75ml of golden syrup.
STEP 2: ADD SUGAR
Add 200g of sugar and put on the hob over a medium heat.
STEP 3: ALLOW TO MELT
Allow the sugar to melt into the golden syrup by gently swirling the saucepan- Do not stir!
STEP 4: MIX SODA IN
Once the mixture has combined and cooked to an amber colour pour in the bicarb and mix well.
STEP 5: POUR INTO TIN
Quickly pour the foamy mixture into a tin lined with baking parchment and leave to cool for about an hour.
STEP 6: PUT ON COOLING RACK
Once cool, carefully lift the honeycomb out of the baking parchment and put upside down on a cooling rack (so the smooth bottom surface is facing up).
STEP 7: CHOCOLATE
Temper the chocolate by breaking 75g of it into a heatproof bowl and heating over a saucepan of boiling water (making sure the boiling water doesn’t touch the bottom of the bowl- or the chocolate will heat up too much) stirring regularly. While this is melting, roughly chop the remaining chocolate.
STEP 8: TAKE OFF HEAT
As soon as the chocolate in the bowl has melted, take off of the heat.
STEP 9: ADD AND STIR
Add 1/3 of the chopped chocolate and stir in until it has melted- If this takes less than a minute to mix in, then wait for 5 minutes before adding the next third. If this then takes less than a minute to melt, repeat with the remaining third.
STEP 10: POUR OVER HONEYCOMB
Pour the tempered chocolate over the honeycomb and smooth out so all the honeycomb is covered.
STEP 11: SET AND SERVE
Leave to set, the crack with a spoon and eat.