Mary Berry's honeycomb crunchies

First we made the honeycomb: 

 

• 1 tsp bicarbonate of soda
• 75g caster sugar
• 2 tbsp golden syrup

First measure the  bicarbonate of soda ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon.


When it has melted, turn up the head and allow it boil. Leave to bubble  without stirring until it turns golden-brown.


Turn off the heat under the pan.  Add the bicarbonate of soda and quickly whisk it in for a couple of seconds only (Done by an adult as care must be taken in case the mixture froths off and burns  as it’s extremely hot- it is recommended a glove is warn.

Pour it into the middle of the oiled baking tray. Don’t spread it out or touch it or the tray. Leave it to cool and harden

 

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  Now as well as the honeycomb, to make the crunchies you need:
  
  

  • 250g mixture dark and milk chocolate
  • 100g unsalted butter
  • 2 tbsp golden syrup
  • 150g crushed digestive biscuits
  
  Melt the chocolate, butter and golden syrup in the microwave.
   
  Stir in the crushed digestive biscuits and honeycomb (we put them in a plastic bag and bashed them with a rolling pin.)
  
  
  Pour in to a silver foiled lined baking sheet and leave to cool in the fridge! Cut into slices
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