200 g dark chocolate or toblerone
100 ml milk
80 g butter
160g caster sugar
80 g golden syrup
2 tsp baking soda
Line a round baking tin with baking parchment
Heat Butter Sugar Syrup
Put butter, sugar and syrup in a deep pan and heat gently until melted. Turn up the heat and boil quickly – do not stir and continue until golden brown (colour) – the colour of maple syrup.
Add Baking Soda
Take off the heat and dump in the baking soda, then stir quickly for a few seconds as it foams and fizzes.
Pour into Dish
Pour carefully onto the lined tray and leave to set and cool.
Make Chocolate Fondue
Break the chocolate into pieces, put chocolate and milk into a fondue pot and light ot heat gently. You can use a bowl over simmering water or microwave if you prefer.
Crack the honeycomb into bite-sized chunks
Serve with Chocolate Sauce
Serve the honeycomb with a bowl of the chocolate fondue dip. Enough for a group of 6.