Cadbury · Snacks
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The centre is cinder toffee, made by adding bicarbonate of soda to hot sugar syrup. The bicarb releases carbon dioxide, the bubbles set into the sugar as it cools, and what's left is a solid full of holes that shatters rather than chews. Getting it into a bar is the hard part. Honeycomb is hygroscopic, which means it pulls moisture out of the air and turns sticky and dense within hours of being exposed, so the chocolate coating isn't decoration: it's the seal keeping the centre crisp. That's also why a Crunchie left open goes soft while a chocolate bar next to it doesn't. Fry's launched it in 1929 and it moved to Cadbury with the rest of the Fry's range.
