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Traditional Honeycomb – also known as ‘Cinder Toffee’ – is unbelievably easy to make. With just 3 ingredients and 15 minutes, you have a delicious homemade sweet treat for gifts, snacking or a special occasion.
I generally avoid recipes that require precise science, but I make an exception for this Honeycomb recipe.
The transformation of regular sugar into golden homemade Honeycomb feels something like magic, it’s such a treat to give and receive!
You can, apparently, make it without a sugar thermometer but I have to say, I’ve never had a great deal of success and would highly recommend that if you plan on making this, you do invest in one.
Follow the simple step-by-step videos below to get it just right!
Why you’ll love this Crunchie Honeycomb recipe
⭐️ A perfect homemade food gift
⭐️ So QUICK to make
⭐️ Simple but impressive
What is Honeycomb?
If you’re in the UK, you’ll probably be familiar with the amber-coloured, sticky, rich caramely, airy and, well, crunchy insides of a Crunchie bar? That is honeycomb, and it is delicious.
It’s also known as cinder toffee here in the UK, but has also been known over centuries as puff candy, hokey pokey, fairy food candy and angel food candy.
It’s widely called honeycomb because of its similarities to the texture and look of an actual, natural, bee honeycomb.
While there are only 3 simple ingredients, it conjures up as if by magic thanks to a chemical reaction in the pan.
Honeycomb Recipe Ingredients
- Golden syrup – This gives an unmistakable, rich flavour. No golden syrup? Light maple syrup or honey are the closest substitutes. Corn syrup will work but the flavour and texture differ.
- Caster sugar – This dissolves more easily than granulated sugar.
- Bicarbonate of soda (baking soda) – This gives us those lovely air bubbles and helps it to rise.
How to make Honeycomb
1. Heat the golden syrup and caster sugar in a large saucepan (as per the full recipe below).
2. As they melt, briefly stir them together. Once combined, leave to heat without stirring.
3. Check it’s up to the ideal temperature, and while it’s fully bubbling, sprinkle over the bicarbonate of soda, take the pan off the heat and beat the mixture until it starts to foam (work quickly).
4. Pour the mixture into a lined baking tray and leave to fully harden. Cut or break into the bite-sized pieces
How to store Honeycomb toffee
Store in an airtight container at room temperature (not in the fridge) for up to 1 week.
Make sure the container is well sealed as any air exposure will make it go soft and sticky.
Gifting
I use these cellophane bags to gift small packets of homemade treats, be it brownies, fudge, biscuits or honeycomb!
More Classic Sweet treats
Cakes
School Cake
Traybakes
Rocky Road {Best Ever Recipe!}
Bake Sale Makes
Lemon Drizzle Cake {Easiest Ever Recipe!}
Sweet Things
Date Bark
FAQs
Any way you like! Enjoy it on its own, crumbled on top of or in desserts (such as with ice cream) or smothered in melted chocolate for a Crunchie Bar-style treat.
Yes. It’s also dairy free, vegan, vegetarian and nut free.
This is probably because the mixture didn’t come up to the right temperature. This is why I recommend buying a thermometer like this one for this job. It needs to reach 150℃ before adding the bicarb, and it should be well bubbling. It needs this in order to harden properly.
Again, this is where your thermometer comes in, but generally you should also keep a close eye on it and ensure the colour remains a pale caramel tinge. If it starts to darken further, it may be burning.
I wouldn’t recommend freezing this, nor putting it in the fridge as the texture will change completely.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Honeycomb Recipe
Ingredients
- 150 g (5 oz) Golden syrup, See notes
- 400 g (14 oz) Caster sugar
- 1 tbsp Bicarbonate of soda (baking soda)
Instructions
- Prep the tin: Line a baking tray with baking paper.
- Melt golden syrup and caster sugar: Put the golden syrup and caster sugar in a large saucepan and place over a medium heat. As they melt, stir them together, but once combined leave to heat without stirring.
- Get up to temperature, add bicarb, turn heat off: Put your thermometer in the pan and when the mixture has reached 150℃/302F, and is bubbling very hard, sprinkle over the bicarbonate of soda and take the pan off the heat.
- You will need to work quickly here: Beat the mixture until it starts to foam, then pour it onto the lined baking tray and leave for 1-2 hours to fully harden. Be careful, it will be VERY hot.
- To serve: Cut or break into the bite-sized pieces.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on February 12, 2025 and updated later to make improvements.
this is the first time I have made honeycomb. the recipe is great and it worked first time. my only question is, is it supposed to be sticky?
Hi Natasha, congratulations on a first-time success, that’s brilliant! It shouldn’t be sticky though; it’s meant to be light and crunchy. If it’s a little tacky, it usually means the mixture didn’t quite reach 150℃ before the bicarb went in, or it’s caught some air. Pop it in an airtight container to keep it crisp!
Looked good came to the right temp but tasted burnt
Hi Jennifer, thanks for giving this a go! A burnt taste usually means the sugar caught slightly or went a touch too dark before reaching temperature, so try a gentler heat and pull it off the moment it’s a deep amber next time.
really good recipe easy to follow. I wondered if you could help me through so I’ve make the honeycomb and it’s been left to harden for over 3 hours but it’s still slightly soft in some areas. did I just not use a thin enough tray or did I do something wrong?
Hi Megan, this is probably because the mixture didn’t come up to the right temperature. It needs to reach 150℃ before adding the bicarb, and it should be well bubbling. It needs this in order to harden properly.
very easy to follow and make
This worked perfectly, thank you. I will use a bigger tray next time so that it isn’t as thick for cutting or breaking. Probably 30C X 20C
I followed this and it was lovely thank you
Perfect. I love the sheen once it cools. 😍
Not one of your recipes has failed me so far, and this is yet another. I’m not quite sure how you do it, but you’re a magician. Everything I’ve every made of yours has turned out amazingly, and this is no different, thank you so much!
Such an easy recipe! And delicious… I will be making this again.