This post may contain affiliate links.
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.
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 Ingredients Notes
- Golden syrup – This gives an unmistakable, rich flavour
- Caster sugar – This dissolves more easily than granulated sugar
- Bicarbonate of soda – This gives us those lovely air bubbles and helps it to rise
How to make Honeycomb
1. Put the golden syrup (as per recipe below) and caster sugar in a large saucepan and place over a medium heat. As they melt, briefly stir them together. Once combined leave to heat without stirring.
2. It will look lumpy and something like wet sand, until it gradually begins to melt. Don’t stir again if you can help it.
3. Put your thermometer in the pan to check when the mixture has reached the ideal temperature, as per the recipe below.
4. When it’s 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.
5. Pour the mixture into a lined baking tray and leave for 1-2 hours to fully harden.
6. 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
Traybakes
Rocky Road {Best Ever Recipe!}
Bake Sale Makes
Lemon Drizzle Cake {Easiest Ever Recipe!}
Sweet Things
Easy Flapjacks {Foolproof Recipe!}
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.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
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).
Best Ever Honeycomb Recipe
Ingredients
- 150 g Golden syrup
- 400 g Caster sugar
- 1 tbsp Bicarbonate of soda
Instructions
- Line a baking tray with baking paper.
- 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.
- Put your thermometer in the pan and when the mixture has reached 150℃, 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.
- Cut or break into the bite-sized pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such an easy recipe! And delicious… I will be making this again.