I have yet to meet a person who doesn’t love chocolate honeycomb. The longer you dip the honeycomb into the chocolate, the thicker and more delicious the coating. Homemade honeycomb is perfect as a party confectionery, or as part of a cheeky after-dinner petit fours.
Make sure the pan you use is steel, not copper or coloured stoneware, as this makes it easier to judge the colour of the caramel.
Honeycomb will break down over time, so it is best made an hour before you wish to use it — although it can be stored in the freezer in an airtight container indefinitely. Otherwise, for prolonged storage, you can break it up and cover the honeycomb pieces in chocolate, which will give it an airtight coating, preserving the honeycomb at room temperature for 6–8 weeks. You can experiment with milk or dark chocolate. Or replace the honey with the same amount of extra glucose if you wish to make it vegan. Not sure why you would, but you can…

Method

Line the base of a 34 x 24 x 3.5 cm (13½ x 9½ x 1¼ inch) heatproof tray with baking paper.

Put the sugar, glucose, honey and water in a saucepan and bring to the boil, stirring until the sugar has dissolved. Continue cooking until a very light caramel colour.

Remove from the heat. Allow to stand for 15–20 seconds, then add the bicarbonate of soda and whisk to combine. Pour into the lined tray to set.

Break the honeycomb into pieces of about 2.5 x 4 cm (1 x 1½ inches), then dip them into the tempered chocolate. If you’d like them to last longer, you can double-dip each piece, leaving them to dry in between dippings.

Store in an airtight container in the freezer and enjoy within 1–2 months.