I’ve been experimenting and have become completely addicted to cinder toffee, or honeycomb as it’s more widely known. You’ll probably have eaten it hundreds of times as a Crunchie bar but a home-made version is well worth a go with a slightly more grown-up, darker, caramel edge.
It’s delicious dipped in chocolate, as part of Rocky road (with home-made marshmallows!), scrunched over ice cream, or even better used as a topping sprinkled over icing on a cupcake.
It’s quite a fun thing to make in the kitchen too, a bit of chemistry in the reaction between hot sugar and bicarbonate of soda.
Give this one a go and you’ll be a convert – both to the fun and the flavour!