Honeycomb Candy, also called cinder toffee, has been a beloved sweet in the UK since the early 20th century, originally sold at fairs and seaside resorts. Its airy, crunchy texture made it an affordable treat during wartime rationing, and it remains a nostalgic snack today.

In Britain the candy is known as cinder toffee, while in Australia it is called hokey pokey and often flavored with a hint of vanilla. Some regions add a light dusting of sea salt or drizzle melted chocolate over the finished pieces for extra flavor.

Traditionally, honeycomb is broken into irregular shards and served as a standalone confection, or crumbled over ice‑cream, puddings, and cakes for added crunch. It is also a popular inclusion in gift tins during holidays.

Honeycomb is commonly enjoyed at fairs, Christmas markets, and as a nostalgic treat during school holidays. It also appears in holiday gift baskets and is a staple at British seaside snack stalls.

Honeycomb pairs beautifully with vanilla ice‑cream, custard, or as a crunchy topping for sticky toffee pudding. It also complements a classic British tea service alongside scones and clotted cream.

The rapid chemical reaction between hot caramel and baking soda creates a light, porous structure that is both crunchy and melt‑in‑the‑mouth, distinguishing it from dense toffees and fudge common in British sweets.

Common errors include over‑cooking the caramel, which turns bitter, and delaying the addition of baking soda, which prevents the candy from puffing. Also, stirring too vigorously after the soda is added can collapse the foam.

Baking soda reacts instantly with the acidic caramel, releasing carbon dioxide that creates the characteristic airy texture. Baking powder releases gas more slowly and would not give the rapid puff needed for honeycomb.

Yes, you can make it a day ahead. Once fully cooled, store the pieces in an airtight container at room temperature, away from humidity. Proper storage keeps the candy crisp for up to two weeks.

The YouTube channel Jules Cooking focuses on simple, home‑cooked recipes that require minimal ingredients and equipment, often highlighting classic comfort foods and quick desserts for everyday cooks.

Jules Cooking emphasizes clear, step‑by‑step visuals and practical tips like timing the baking‑soda reaction, making classic British sweets like honeycomb accessible to beginners, whereas many channels focus on elaborate techniques or exotic ingredients.