With my obsession with all things honey, you’d think I’d have made honeycomb candy by now – but this was my first time. I love honeycomb, especially when it’s chocolate coated. This is essentially just cooked sugar (mine is dark – just this side of being burnt) that gets fizzy and bubbly from the addition of baking soda.

If you can make caramel, honeycomb is pretty simple. It’s helps to have a good candy thermometer and not too much heat on the pan. And never, ever walk away from cooking sugar. There’s a good description and a photo of what honeycomb looks like when the caramel is cooked less here. Larry and I both kind of liked this on the darker side – it tastes similar to the burnt caramel products at Recchiuti. This candy is stick-to-your-teeth chewy (not a coincidence that both of us had to have dental work for broken fillings soon after I made this).

• Honeycomb (Sugar Baby, p. 146)