Honeycomb is a brittle sponge-like toffee made from sugar (usually brown sugar), corn syrup or molasses and bicarbonate of soda. The defining characteristic of honeycomb is its abundance of air bubbles and lattice-like 'chambers', that resemble the structure of true honeycomb. These are formed by the chemical reaction of the bicarbonate of soda with the rest of the ingredients. Honeycomb toffee is also known as cinder toffee, yellowman, sponge toffee, puff candy. It’s covered in chocolate in commercial chocolate bars. Honeycomb also refers to honey in its most natural form. It's what the bees make in the hive to store honey for themselves.
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.