Where I come from it was called Baker's Toast and there was one mother at our primary school who made and bagged it for tuck shop days. It was always a race to get Mrs. Scales' Baker's Toast and try to munch on it behind the desk top during class! Make it for school fairs or stalls or just to indulge in. Chop it up and add it to whipped cream and serve with poached fruit or a pie. It's great for kids to be involved watching this being made as when the baking soda is incorporated the change in the volume and characteristics of the mixture is enormous. I've used Rata honey for this but any honey is fine.

Ingredients

• 1 cup sugar
• ¼ cup honey (suggest mellow style)
• ¼ cup water
• 1 tablespoon golden syrup
• 1½ teaspoons baking soda, sifted

Method

1. Line a 20cm x 30cm slice tin with baking paper that comes about 2cm up the sides and grease well. Place on a chopping board or cake rack and keep handy by the stove top.
2. Place the sugar, honey, water and golden syrup into a large saucepan. Place over a low heat and stir continuously until the sugar has dissolved. Once the sugar dissolves, stop stirring immediately and bring to the boil.
3. Continue boiling until the toffee turns quite a golden colour and reaches 150ºC or the hard crack stage on a toffee thermometer (see tips below).
4. Working quickly, remove from the heat and quickly beat in the baking soda. The mixture will rise instantly and significantly so once the mixture becomes aerated, pour the honeycomb into the prepared tray. Stand for one hour until firm. Break into pieces and store in an airtight container.

Cooks Tips

Honeycomb like all sugar confectionery does not like humidity, so place this in a cool environment once poured into the tin. Have a wide open container of chilled water and drop a little toffee in to the water after about 3 minutes of boiling. If the toffee cracks on hitting the chilled water it is ready, if it remains malleable cook a little longer.