Chocolate honeycomb snaps

Instructions

1. Lightly spray a shallow 32cm x 18cm (top measurement) rectangular tin with oil. Line the base and sides with baking paper, allowing paper to hang over the 2 long sides.
2. Combine the sugar, golden syrup and 1/3 cup (80ml) of water in a large saucepan over medium heat. Stir for 2 minutes, without boiling, until the sugar dissolves. Brush the inside of the pan with a pastry brush dipped in hot water to dissolve all the sugar crystals. Place a sugar thermometer in the pan and bring to the boil.
3. Boil, uncovered, for 6-7 minutes or until deep golden and the temperature reaches 150°C, or until a small amount of mixture dropped into cold water separates into hard, brittle threads.
4. Remove from heat and quickly stir in the bicarbonate of soda until combined. Spoon the mixture evenly into the prepared tin. Set aside for 1 hour or until firm.
5. Turn the honeycomb onto a baking tray lined with baking paper. Spread honeycomb with melted chocolate. Set aside for 30 minutes or until set. Break into 20 shards to serve