Makes about 20 sizable pieces
- 375 ml (1.5 c) sugar
- 125 ml honey
- 80 ml water
- 30 ml (2 tbsp.,) butter
- 10 ml (2 t) baking soda
- 100 g dark chocolate, chopped
1 Line a large baking sheet of 23 cm x 33 cm with baking paper and spray the sides with non-stick spray.
2 Heat the sugar, honey, water and butter slowly in a saucepan over very low heat. Stir constantly and wash the sugar crystals from the sides of the saucepan with a wet brush.
3 Bring the mixture to a boil once all of the sugar has dissolved – the mixture will crystallize if you cook it too quick. Boil for 6-8 minutes. Remove from the heat and add the bicarbonate of soda – the mixture will foam. Mix with a wooden spoon.
4 Pour into the pan and let cool completely.
5 Meanwhile, melt the chocolate in a bowl over a double boiler. Stir until smooth and glossy.
6 Turn the cooled sweets out on a clean work surface and spread evenly with chocolate. Let harden. Break into pieces and packed in an airtight container.