For the honeycomb:
– 200g caster sugar
– 2tbsp water
– 2tbsp liquid glucose
– 1tsp bicarbonate of soda
– 300g dark chocolate (melted)
For the fudge:
– 300ml condensed milk
– 300g white chocolate (melted)
– 50g butter (melted)
– 110g icing sugar
First make the honeycomb. Combine the water, sugar and liquid glucose in a pan and heat over a medium heat until starting to turn golden.
Then, add the bicarbonate of soda, whisk, quickly pour the mixture into a paper lined tin and leave to cool completely.
Once cooled, remove the paper and break the honeycomb into small pieces. Coat the biggest pieces in the melted dark chocolate and then refrigerate for 30 minutes.
In the meantime, combine the condensed milk, white chocolate, butter and icing sugar in a large bowl.
Add the chocolate covered honeycomb to the fudge mix along with any leftover honeycomb crumbs, spread the mixture into a lined tin and refrigerate until set (about one hour).