Crunchie

Lightly grease a 20cm square cake tin with butter
Put the sugar, golden syrup and vinegar in a medium sized pan and heat on medium, stirring constantly
When the sugar has completely dissolved stop stirring and heat to 150C (threading stage – when a spoonful is poured slowly onto cold water the syrup forms brittle threads)
Remove from heat and stir in the bicarbonate of soda – the mixture will expand and go cloudy
Quickly pour into the middle of the cake tin (don’t spread even if it doesn’t fill the tin) and set aside to cool completely
When cool, use a fine serrated knife to cut the honeycomb into whatever size chucks you like
Cut a sheet of parchment/baking paper and leave to the side
Break the chocolate into pieces and melt in a bowl over a pan of hot water or microwave for 10 seconds at a time until almost melted, stirring well after each 10 second blast.
Dunk the honeycomb chunks into the melted chocolate and leave to cool on the parchment/baking paper