Ingredients
100g plain chocolate
200g icing sugar
50g butter
1 tbsp golden syrup
1 tsp vanilla essence
1. Line a square/rectangle baking tin (about 20 cm) with greaseproof paper
2. Melt the chocolate and butter in a bowl over a pan of boiling water then stir in the golden syrup and vanilla essence.
3. Stir in half of the icing sugar until dissolved then stir in the rest
4. While the mixture is still hot and soft, put it into the tin and press down to fill up to the edges and smooth out the top with the back of a spoon
5. Leave to cool, when hardened break up into pieces or cut into small squares
