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Preparation Time: 5 minutes
Cooking time:10 minutes
Serves: 6 persons

This receipe, if made for six portions, provides 110 cals, 0g fat, 27g sugar and 0.8g salt per portion.

Ingredients

- 100g (4oz) caster sugar
- 4 tbsp golden syrup
- 1½ tsp bicarbonate of soda
- Vegetable oil, for greasing

Method

1. Lightly grease a 23 x 33 cm (9 x 13 in) tin.

2. Without heating, put the caster sugar and the golden syrup into a saucepan and stir together to mix. Do not stir once the pan is on the heat.

3. Place the pan on the heat and let the mixture first melt, then turn gooey and then to a bubbling mass the colour of maple syrup - this will take about 3 minutes.

4. On reaching the correct colour (which happens very quickly), turn off the heat.

5. Whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold ! Pour immediately into the greased tin.

6. Leave until set and then bash it, so that it splinters into many pieces. Keep somewhere cool and dry (not the fridge - it'll turn soft).

We always called this Cinder Toffee mother made it every week along with a tin of Caramel Toffee

freddo wrote: 07 Dec 2020 11:11 We always called this Cinder Toffee mother made it every weel along with a tin of Caramel Toffee

I had never heard of Cinder Toffee Fred, although looking online Honeycomb Pieces as well as going under the name Cinder Toffee can also be called Sponge Candy, Sponge toffee, Seafoam, Golden Crunchers or Hokey Pokey.

My only recollection is seeing bags honeycomb pieces for sale at the seaside when I was a child, and of course it getting stuck in my teeth.

may because I can go back a lot farther in years than you Carl and I am from up north I am talking about late 1930s and early 1940s
Of course you could also buy it with the name of Crunchie coated with chocolate in the 60s