Fill a large saucepan with
Line a small baking tray with baking paper. To make the caramel, add the sugar, honey, liquid glucose and
Once a light caramel is achieved (about 155°C/310°F on a sugar thermometer), quickly whisk in the bicarbonate of soda, then immediately pour the mixture onto the prepared tray. Leave to cool at room temperature until it hardens. Break the honeycomb into smaller pieces and store in an airtight container. Do not refrigerate, as the sugars will melt and soften the honeycomb.
Add the raspberries and sugar to a small saucepan and cook over a medium heat, stirring occasionally, for about 20 minutes or until a semi-thick consistency is achieved. You don’t want to cook the sauce too long as this will create jam; there should still be a little freshness about it.
Warm the chocolate fudge in a microwave until hot. Spoon some raspberry sauce into each of six serving bowls. Add 2 scoops of vanilla ice cream and top with some shards of honeycomb, raspberries and peanuts. Serve the chocolate fudge in a jug on the side so everyone can pour as little (or as much) as they like.