Tuesday, 13 November 2012

Easy Honeycomb

Honeycomb is everywhere lately and its a great idea for a Christmas gift so I decided to make some and let you know just how easy it is to make. Honeycomb can also be covered in chocolate to make it last a little longer than the day it did in my kitchen. Ive also included a gift idea at the bottom of the post, which ill be trying to do for all my posts.

Firstly lets get started with the simple list of ingredients and equipment that im guessing all of you will have stashed away in your kitchen cupboards!


  • Wooden Spoon
  • Thermometer
  • Tablespoon
  • 8" Cake Tin or Baking Sheet
  • Large Cooking Pan


  • 200g Caster Sugar
  • 4 tbs Golden Syrup
  • 1 tbs Bicarbonate of Soda


Prep your cake tin. My photo shows the tin lined with grease proof paper - DO NOT do that, or you'll end up cutting off the paper as it will have stuck so badly that naughty words will escape your mouth. Make sure the cake tin is greased heavily with cooking spray or whatever you usually use. OR you can also line with heavy duty foil.

Dont line with grease proof - it will stick. 

Mix together the sugar and golden syrup in the pan OFF the heat. It will clump together and look weird but this is a necessary step so nothing burns when you start heating the mixture.

Sugar and golden syrup mixed cold

Start to heat the mixture on a low to medium head, swirling the pan if needed, but NEVER stirring the sugar as it will mess up. 

Sugar still not fully dissolved

Once the sugar is all dissolved  pop in your thermometer and let the mixture reach 105c which is the hard crack stage for sugar.

Sugar all dissolved and temperature raising to 150c

Almost at 150c
As soon as the mixture reaches 150c remove from your hob and add the bicarbonate of soda quickly stirring it with your wooden spoon until the sugar foams and doubles in size. Make sure all the bicarb is mixed in and then pour into your cake tin.

After adding bicarbonate of soda

Now, let the honeycomb (or cinder toffee as I call it) cool completely at room temperature. For me this was around an hour. Once cooled you can remove it from your cake tin, break or cut up and serve however you like.

The pretty version after I had cut all the damn paper off. lol

Close up of the air pockets

Gift Idea

Place in a gusseted cello bag and tie with a ribbon and gift tag for an easy and inexpensive gift.

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  1. I made honeycomb recently too and it really was easy! I dipped it in chocolate so ended up a bit like a crunchie! Yours looks really tasty...making me want to make some more! :-)

    1. I think next time I make them im gonna dip them in chocolate and make proper cinder toffee. YUM!

  2. That looks so delicious! Hope you have a fabulous week! Angie xo