Chocolate Honeycomb Chunks (Cinder Toffee)

Makes: 12 chunks

Ingredients

• 300g (10 1/2oz) caster sugar
• 200g (7oz) golden syrup
• 2tbsp white vinegar
• 2 heaped tsp bicarbonate of soda
• 300g (10 1/2oz) milk chocolate

Method

1. Line a medium sized roasting tin with foil and oil the foil well.
2. Place the sugar, 150ml (5fl oz) cold water, syrup and vinegar in a very large pan (the mixture will foam up). Place over a low heat and cook gently without stirring until the sugar has dissolved (swirl the pan gently from time to time).
3. Bring the pan to the boil until it reaches 150°C on a sugar thermometer (hard crack stage).
4. As soon as it reaches the correct temperature, remove from heat.
5. Stir the bicarb of soda into 1 dessert spoon of cold water and add to the pan. Swirl the pan and the mixture will foam up. Let it bubble for a minute or so until it subsides a little, then pour into the tin and leave to set.
6. When cool enough to touch, score the top into squares if you want nice squares.
7. When set break up into the squares or random pieces if you prefer.
8. Melt the chocolate and dip the honeycomb into it and leave to set on parchment.