Easy Honeycomb Recipe

This honeycomb recipe only takes three ingredients, and minutes to whip up.

Honeycomb, also known as cinder toffee and hokey pokey, is essentially just sugar turned into caramel and then aerated with bicarbonate of soda. The bicarbonate of soda releases gas when heated up by the super hot caramelised liquid sugar, and the gas gets trapped within the sugar as it solidifies, which cases the bubbles and crunchy, brittle texture.

You can keep your honeycomb pieces in a tightly-sealed container for a couple of weeks to keep them fresh and crisp.

You can also watch me make this on my YouTube channel:

Ready? Let's go.

Ingredients for Honeycomb:

225g golden syrup
220g caster sugar
1 1/2 tsp bicarbonate of soda


1. To make the honeycomb, add the syrup and sugar into a large saucepan over a low to medium heat, popping in a sugar thermometer too. If it's the 'stick' kind, make sure it's hooked onto the side of the saucepan and the bottom of the thermometer isn't touching the bottom of the pan.

2. Give the syrup and sugar a little stir to combine, and let the sugar melt into the syrup, stirring occasionally.

3. When the mixture reaches 149–150°C, remove from the heat and remove the thermometer, allowing the bubbles to die down. Then quickly add in the bicarbonate of soda, stirring constantly until you have a thick, even foam.

4. Pour into a greased, lined 8x8" baking tin, and leave to set for about two hours.

5. Remove the set block from the tin and paper, break up into smaller pieces with your hands or a knife, and enjoy.


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