When I posted the honeycomb recipe, someone recommended cover it in chocolate. Here are the results they came out a lot better than expected...
200g Caster sugar
75g Golden syrup
10g Bicarbonate of soda
100g dark or milk chocolate
Line a 20cm loaf or square tin with baking paper. Mix the caster sugar, golden syrup & water in a deep pan, place over a low heat and stir until the sugar is fully dissolved. Turn up the heat and bring to a boil. From this point on try not to stir or disturb the pan as this could cause the sugar to crystalize. Boil until the temperature reaches 146c, if you do not have a temperature probe the colour will be dark golden amber.
Remove from the heat and whisk in the bicarbonate of soda. Be careful the mixture is extremely hot at this point. Tip straight into the lined tin and watch rise. Leave to cool for at least 1 hour before touching, break into chunks, and store in an airtight container.
To coat the honeycomb, chop the chocolate and place in a heatproof bowl over a pan of simmering water and stir until the chocolate has melted.
Remove form the heat and leave to cool for 5-10mins until the chocolate has thickened.
Using a spoon, dip the honeycomb in the chocolate until fully coated, remove and place on a sheet of greaseproof paper, repeat until all of the honeycomb has been covered. Leave to set for 30mins before serving.