Honeycomb chocolates

Ingredients:

• 1/4 cup honey
• 1/2 cup corn syrup
• 2 cups granulated sugar
• 1 tbsp. with a little baking soda
• 1/4 cup water
• 350 g dark chocolate
• 2 tablespoons of margarine

Preparation:

1. Prepare a rimmed baking sheet by lining it with foil and spraying it with non-stick cooking spray.
2. In a large saucepan, combine the honey, corn syrup, sugar, and 1/4 cup water. The saucepan should be large enough to allow the mixture to triple in size. Stir the ingredients until the sugar is completely dissolved. Use a damp pastry brush to brush around the sides of the saucepan, removing any sugar crystals.
3. Insert a thermometer into the syrup and cook the mixture over medium-high heat without stirring until it reaches 150°C.
4. Once the mixture reaches the desired temperature, remove from heat and add all the baking soda. Immediately whisk to incorporate the baking soda, being careful—the mixture will foam violently!
   
   Once the baking soda has combined with the mixture, carefully pour the mixture onto the prepared baking sheet.
5. Let it cool completely and harden, then break it into small pieces. The honeycomb can be eaten as is or coated in chocolate.
6. Combine the chocolate and margarine in a suitable bowl and melt completely in the microwave, stirring every minute. Please note: the amount of chocolate needed may vary depending on the thickness of the finished candies and how many pieces are obtained.
7. Using two forks, dip the candies in the chocolate, coating them completely, and place them on a baking sheet. Repeat with each honeycomb and refrigerate until the chocolate hardens. The candies taste best within the first 24 hours.