Step 1

Line a 20cm (base measurement) square cake pan with baking paper, allowing the sides to overhang.

Step 2

Place the sugar, golden syrup, glucose syrup and 1/2 cup (125ml) water in a large saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves.

Step 3

Increase heat to high. Bring to the boil. Cook, without stirring, for 10 mins or until temperature reaches 145°C on a sugar thermometer or hard crack stage. (To test, set aside until bubbles subside. Carefully add 1 tsp toffee to a glass of iced water – it will set hard immediately.) Remove from heat and let the bubbles subside.

Step 4

Working quickly, sift the bicarbonate of soda over the toffee. Stir with a metal spoon to combine. Pour into the prepared pan. Set aside for 3 hours to cool.

Step 5

Transfer honeycomb to a clean work surface. Cut into pieces. Place chocolate in a bowl. Line a baking tray with baking paper. Dip 1 piece of honeycomb into chocolate. Transfer to lined tray. Repeat with remaining honeycomb and chocolate. Set aside for 30 mins to set. Store in an airtight container at room temperature for up to 4 days.