Violet Crumble

Violet Crumble 

(Honeycomb chocolate bar)

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Ingredients:

• 6 tbsp white sugar
• 2 tbsp golden syrup
• 2 tsp water
• 1 tsp bicarbonate of soda

1. Melt and stir over gentle heat, the sugar, golden syrup and water in a large heavy based saucepan until sugar dissolves.
2. Bring to the boil and boil for 7 minutes.
3. Remove from heat and quickly add the bicarb soda. The mixture will froth up very quickly.
4. Stir quickly and pour into a greased 28x18cm lamington tin.
5. As the mixture starts to cool, mark into pieces. Break into the marked pieces when cold and store in an airtight container.
   
   To make into Violet Crumbles:

1.  Melt milk chocolate in a double saucepan or microwave and quickly dip honeycomb pieces and place on a cake cooling rack that has been sprayed with cooking spray.
2.  Store in airtight container when chocolate is set and keep in the fridge in hot weather.
   NB. Remember that chocolate melted in the microwave will retain it's shape even when it's melted, so gently stir to check every ten seconds.