Sometimes it’s nice to be naughty! This crunchie recipe was super quick and easy, and is perfect for any sweet tooth. The only difficult step was not eating them all at once!
1 tbsp golden syrup
1 cup caster sugar
2.5 tbsp water
1 tbsp bicarbonate of soda
1 cup dark chocolate
1 Line a large baking tray with parchment paper
2 Put the golden syrup, sugar and water in a saucepan. Bring to the boil over a medium to high heat and simmer until its golden in colour (6-8 mins).
3 Take off the heat and whisk in the bicarbonate of soda. It should turn pale and fizz as soon as you start to whisk. Pour the mixture into your lined baking tray. Leave to cool
4 Meanwhile, melt the chocolate in a bowl of boiling water. Leave to cool slightly. Once the honeycomb has hardened, spread the melted chocolate over the surface. Use the back of a metal spoon to spread it evenly. Place in the freezer and leave to harden for about 20 mins. Break up into pieces.
The honeycomb should stay crunchy if stored in an airtight container in the fridge.
Liked this recipe? Try more BOSH recipes with these books.
BISH BASH BOSH!: The Sunday Times bestseller, packed with all your vegan Christmas recipes
Simple recipes. Unbelievable results. All plants. The highest-selling vegan cookery book ever
BOSH! How to Live Vegan . It covers all aspects of vegan living, everything from food to toiletries to travel.