This is a really simple recipe where the butter gives a lovely creamy flavour to the honeycomb. It needs to be stored in either a jar or cellophane bags as it will start to breakdown when left in the air.
It is a lovely edible gift to add to hampers, looks beautiful as a decoration for cakes and my favourite, it works fabulously when crumbled over ice cream and served with a warm chocolate sauce.
150g caster sugar
75g golden syrup
2 tsp bicarbonate soda
30g white chocolate
30g milk chocolate
In a pan heat the butter, sugar and syrup over a medium heat until the sugar has completely dissolved. Once completely melted, turn up the heat and cook until it turns amber in colour.
Take off of the heat and quickly tip in the bicarb, beat with a wooden spoon until the bicarb is totally incorporated.
Pour into a greased brownie tin lined with a reusable liner and leave to set for 1-2 hours. Break into shards, melt the chocolate and drizzle over the honeycomb shards then sprinkle with the sprinkles.
*If you want a deeper honeycomb use a smaller tin.