Perfect Honeycomb

Grease a square cake tin

Heat the caster sugar and golden syrup together in a large sauce pan until boiling. Simmer on a low heat for 5-10 minutes until dropping the syrup into cold water produces a brittle toffee. Make sure you don't cook it on too hot a heat so that it doesn't burn

Remove the sauce pan from the heat and add the bicarbonate of soda. Stir it in immediately, as the honeycomb will expand immediately, and then pour into the cake tin as soon as the bicarbonate of soda is mixed in. Leave to cool completely and don't be tempted to smooth the top - you will flatten the mixture

When cooled, break the honeycomb into bite sized chunks. You can dip in melted chocolate and leave to set before eating to create chocolate coated honeycomb