Growing up we all loved crunchy bars. But ive always wondered how they made that light crnchy honeycomb texture. Here is how it’s made.

200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
melted dark chcocolate

Method
Make the caramel by simmering the caster sugar and golden syrup in a saucepan until golden. Take it off the heat and then add the bi carb soda. Mix slightly with a wooden spoon and then place into a lined tray. Allow to set and then crack into pieces. Dip them in chocolate and refrigerate them for 10 mins and then serve.