Chocolate Honeycomb (AKA Cinder Toffee)

Directions

~ Line an 8 x 8 tin with grease-proof/baking paper.
~ In a heavy bottomed pan, add the sugar and syrup and heat on a medium temperature until the sugar starts to melt.
~ Stir often, making sure the mixture doesn't stick, and continue to cook until it changes to a darker brown colour (this should take around 4-8 minutes but watch it carefully because it is very easy to burn).
~ Remove from the heat and then quickly add the baking soda, whisking it in to the hot mixture, then pour into the prepared tin. Move fast because the sugar mixture starts to harden almost immediately.
~ Set to one side until it has hardened completely (about 30 minutes).
~ In the meantime, melt the chocolate - Gemma's recipe used 100g but I wanted to be greedy so used 200g (just over one cup). There doesn't need to be an exact measurement. Pour over the set cinder toffee and then leave in the fridge to harden.
~ When ready, break into shards (I used my hands but you could cut it) and enjoy by a roaring bonfire!