Honeycomb - Cinder Toffee

Grease a 23cm square, 5cm deep baking tin or line with Bakewell paper.

Measure the syrup, honey and sugar into a heavy based saucepan and heat gently over a low heat.

Once the sugar has dissolved stir gently, to mix the ingredients. Do not over stir or it will crystalise.

Turn up the heat until it reaches a fast boil and starts to turn a rich brown and caramel colour.

(You will smell the caramel odours as it darkens)

Remove from the heat and with a degree of caution add the bicarbonate of soda (it will froth up so make sure that it doesn't boil over the top). IT WILL BE RED HOT.

Pour quickly into the prepared tin and leave to cool.

Turn out and bash into bite sized pieces.