by Lorraine Pascale

Also known as cinder toffee this light, crunchy sweet is a must on bonfire night and a perfect addition to ice cream.



Keep honeycomb in an airtight container for up to one week.


When making honeycomb at home, use a heavy-based, deep-sided pan so that the melted sugar doesn’t burn or bubble over the sides of the pan when you add the bicarbonate of soda. Once you’ve added the bicarbonate of soda, spread the honeycomb mixture over a lined non-stick baking sheet as quickly as possible, as it will soon start to set.

Eat honeycomb on its own, or stir pieces of it into ice cream batter and freeze. Alternatively, cover honeycomb pieces in melted chocolate and set aside until set, or crumble honeycomb over desserts such as sundaes.