Honeycomb Toffee.....drool....drool

I'm not a huge candy fan, you won't find me buying candy bars that often and I'm not that crazy about chocolate. But..... you knew there had to be a "but"..... I have a weakness for caramel and toffee. In England I fell in love with Honeycomb toffee. You find it in the more old fashioned sweet shops and sold at country fairs. I got in the habit of buying bags and bags of it to stuff in my suitcases to bring home. One day I returned to find my host's 200 lb newfoundland dog lying in a sugar induced stupor after he'd rummaged through my shopping bags and eaten all the toffee. I kind of thought it was a good thing that I couldn't find it over here because then I wasn't tempted to eat my weight in it. But never being one to leave well enough alone, I found a recipe and discovered it's a snap to make! Here's the recipe, knock yourselves out.

A few tips:
A 9"x9" pan will work fine as a substitute for the lamington pan
Yes, it's supposed to be a bit burned, that's why it's other name is "Cinder toffee" and is what gives it it's golden brown color. The trick is learning the balance between that good burned taste and the burned beyond any chance of consumption burned taste.

Honeycomb
6 tbs white sugar
2 tbs golden syrup
2 tsp water
1 tsp bicarbonate of soda

Place sugar, golden syrup and water in a heavy saucepan and stir over a
gentle heat until the sugar is dissolved
Bring to the boil and boil for seven minutes
Remove from the heat and quickly add the bicarbonate of soda
At this point the mixture will froth
Stir quickly and pour into a greased 28x18cm lamington tin
As the mixture starts to cool, mark into pieces
When cold, break into pieces and wrap in cellophane ready for sale
If making a few days in advance, make sure you store in an air tight
jar