Honeycomb Tiffin

An old favourite with a sweet crunchy addition. It's pretty sickly whilst also being more-ish so cut it into tiny bits and think of them as being like sweeties as much as biscuits.

1. 1

   The first three ingredients are for the honeycomb. It's fun to make but you need to be careful - hot sugar is scary stuff! Get the baking tray ready. If you have a silicon one lightly oil it, if not line the base with baking paper. Put the syrup and sugar in a pan and heat while stirring. When it starts to boil turn the heat down a little but keep it simmering. Once it's been gently bubbling for 5 mins try dropping a bit off the spoon into a little bowl of cold water. Once it cools you need it to be hard - to snap when you bite it, not be chewy. Keep going until you hit that point. Then take it off the heat and add the bicarbonate of soda. It'll all fizz up a bit, you need to stir or whisk fast. As soon as it's combined pour it into the baking tray. Leave to cool somewhere cold. Move it gently - you don't want to bang the air out of it. As soon as it's cold enough put it in the fridge. When it's chilled and hard break it up into little pieces. The size of a sweet corn kernel would be perfect, but some will be bigger and some smaller which is fine. Eat some or hand some boys to the kids - it'll stick in your teeth though, so it's definitely just a treat!
   
   Put the butter, syrup and 100g of chocolate in a saucepan. Melt it all. Once it's melted add the cocoa and mix. Take the pan off the heat then add the raisins and crushed biscuits. Push it all down into a big deep baking tray lined with baking paper. Sprinkle the honeycomb bits over before pressing down as hard as you can.
   
   Melt the remaining chocolate (I put it in the microwave). Pour it over the honeycomb. Don't worry if the honeycomb bits show through - it looks pretty!
   
   Leave to cool. Once the chocolate is looking solid I run a knife through to make teensy squares before everything is completely solidified. Enjoy!