Sponge Candy Recipe

1/2 pint water

4 Tbsp white vinegar

3 Tbsp golden syrup

1/2 tsp baking soda, sifted

12 oz. chocolate chips

2 Tbsp vegetable shortening

1 (1 oz. square unsweetened baking chocolate)

Butter or oil an 8" square tin; set aside.

3 minutes, then uncover and boil until temperature reaches

285 F on a candy thermometer. Remove from heat & stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: once you add the baking soda the mixture will bubble up quite a bit. Again, make sure your pot is large enough or it will bubble over the sides. The baking soda is what gives it its light airy texture. Pour into oiled tin & leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.

2-quart glass bowl. Microwave on High for 2 mins. Using a wooden spoon, stir through to melt. Dip honeycomb pieces into chocolate, covering completely. Let cool on waxed paper. Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.