SHOPPING LIST: Cooking Skills: Chocolate 2, Chapter 4 (Caramels, Honeycomb and Nougat-style Sweets)

Caster sugar, light brown sugar, golden syrup or honey, double cream, butter, sea salt flakes, bicarbonate of soda, mixed nuts and seeds, dark chocolate (about 70%), a sugar thermometer, a large heavy pan, a 15 cm and a 20 cm square tin, baking parchment, oil for the tins and an oiled knife.

Salted caramels (about 25)
[ ] 150 g caster sugar
[ ] 40 g golden syrup
[ ] 150 ml double cream, warmed
[ ] 30 g butter
[ ] 1 tsp sea salt flakes
[ ] 1 15 cm square tin, lined with parchment and lightly oiled

Honeycomb (about 15 pieces)
[ ] 150 g caster sugar
[ ] 60 g golden syrup
[ ] 2 tsp bicarbonate of soda, sifted
[ ] 1 20 cm square tin, lined with parchment and lightly oiled

Dipped honeycomb bark (12 pieces)
[ ] 1 batch honeycomb pieces (above), broken small
[ ] 150 g tempered chocolate (Cooking Skills: Chocolate 2, chapter 1)
[ ] 1 pinch sea salt flakes (optional)
[ ] 1 tray lined with baking parchment

A chewy nut and caramel bar (12 bars)
[ ] 100 g light brown sugar
[ ] 60 g butter
[ ] 2 tbsp golden syrup or honey
[ ] 2 tbsp double cream
[ ] 200 g mixed nuts and seeds, toasted
[ ] 100 g dark chocolate, melted
[ ] 1 15 cm square tin, lined with parchment

For the experiments
[ ] Extra sugar and cream
[ ] A bowl of cold water for safety