Have all your ingredients ready and nearby. It is key that the baking soda is sifted before hand (read post above for info). Have a sturdy silicon spatula ready.

Line a baking tray or a glass casserole dish with parchment paper ensuring there is a generous overhang of about 2". (For thicker honeycomb use an 9"x13" baking tin and for thinner honeycomb use a baking tray.)

In a large sauce pan or dutch oven (I used my largest stainless steel sauce pan) heat the sugar, golden syrup, and water together over high heat. Watching closely and stirring occasionally, bring to a boil. Allow to turn a deep amber colour once brought to a soft boil, still stirring every now and then to allow. This should take 5-7 minutes. The mixture will go from amber to burnt quickly so stay close by.

Remove from heat and add baking soda carefully as the mixture will bubble to more than 4 times its original size. Stir in baking soda well. Quickly (and carefully) transfer the bubbling mixture to the parchment lined tray.

Allow to fully cool. I let mine sit for a couple of hours before breaking it. Transfer to an airtight container immediately as some humid location will soften the honeycomb.

When the honeycomb is fully cooled melt the chocolate with oil or butter. This can be done by placing it in a small heat proof bowl over a pot with a bit of simmering water in it. Or by heating for short bursts of time (20-30 seconds) in the microwave.

Dip broken honeycomb pieces into melt chocolate and allow to fully dry on a cooling rack.

Chocolate dipped honeycomb will keep for up 7 days in an airtight container depending upon your location and humidity levels.