Best Ever Honeycomb

Best Ever Honeycomb AKA Cinder Toffee, Hokey Pokey, Sponge Candy & Crunchie. A foolproof recipe with step by step instructions to help you make the crunchiest honeycomb.

Halloween and Bonfire Night are fast approaching so I thought I’d share my Kitchen Shed Tips to help you make the best and crunchiest honeycomb … although getting here wasn’t as straightforward as I’d hoped.

Best Ever Honeycomb - Perfect for Bonfire Night or Halloween! Step by step instructions with Kitchen Shed Tips to help you make the best & crunchiest honeycomb. This honeycomb will keep for months stored in an airtight container. AKA Cinder Toffee, Hokey Pokey, Sponge Candy, Puff Candy & Crunchie.

This foolproof recipe for Best Ever Honeycomb was developed during my attempts to make wedding favours for a family wedding. Four hundred pieces of chocolate covered crunchy honeycomb were required.

Naively I thought it was simply a matter of a quick practice run and all would be good to go – how wrong I was !

It’s fair to say I had a few confectionery crises as initial attempts were too sticky and then too hard and I imagined queues of wedding guests outside the dentist’s surgery.

The feedback on the wedding day made all the last minute honeycomb panic worthwhile. Enjoyed by kids and adults alike, Best Ever Honeycomb was a real winner.

It was lovely to hear guests reminiscing and sharing their childhood memories of Woolworth’s chocolate honeycomb. Honeycomb turned out to be my Dad’s favourite childhood sweet.

Best Ever Honeycomb - Perfect for Bonfire Night or Halloween! Step by step instructions with Kitchen Shed Tips to help you make the best & crunchiest honeycomb. This honeycomb will keep for months stored in an airtight container. AKA Cinder Toffee, Hokey Pokey, Sponge Candy, Puff Candy & Crunchie.

HOMEMADE HONEYCOMB FAQS

If you’re making honeycomb for the first time or you have any questions, please take a read through my FAQs for extra tips and handy information.

WHAT IS HONEYCOMB?

Honeycomb, also referred to as cinder toffee, Hokey Pokey, Sponge Candy and Sea Foam is a light, airy sweet made from a sugar syrup and bicarbonate of soda / baking soda. The honeycomb structure is caused by the bicarbonate of soda reacting with the hot sugar syrup and creating pockets of air.

It has a delicious sweet, toffee flavour and is often covered with chocolate.

WHAT DO I NEED TO MAKE HONEYCOMB?

The most important thing when making honeycomb is to have everything ready before you start.

EQUIPMENT

  • A clean, medium sized heavy based saucepan. You need plenty of room for the toffee to expand when you add the bicarbonate of soda.
  • A sugar or jam thermometer is essential although I now like to use a Thermapen as you get a quick and accurate digital reading. If you want your honeycomb to be perfect and not soft, not teeth breakingly hard or bitter, you really do need to use an accurate thermometer.
  • A cup of water and a pastry brush to prevent sugar crystals forming in your pan.
  • A shallow baking tray lined with baking parchment.
Best Ever Honeycomb - Perfect for Bonfire Night or Halloween! Step by step instructions with Kitchen Shed Tips to help you make the best & crunchiest honeycomb. This honeycomb will keep for months stored in an airtight container. AKA Cinder Toffee, Hokey Pokey, Sponge Candy, Puff Candy & Crunchie.

INGREDIENTS

  • Sugar – Cane sugar is easier to work with and the addition of golden syrup helps to prevent crystals forming.

I like to use Tate & Lyle caster sugar available here in the UK as it’s a fine pure cane sugar which dissolves quickly. 

  • Golden syrup – golden syrup is an inverted sugar syrup which helps prevent crystallisation. I use Lyles golden syrup
  • Glucose syrup can also be used as it has a similar effect but doesn’t give the same caramel like flavour as golden syrup.
Best Ever Honeycomb - Perfect for Bonfire Night or Halloween! Step by step instructions with Kitchen Shed Tips to help you make the best & crunchiest honeycomb. This honeycomb will keep for months stored in an airtight container. AKA Cinder Toffee, Hokey Pokey, Sponge Candy, Puff Candy & Crunchie.

HOW TO MAKE BEST EVER HONEYCOMB

Best Ever Honeycomb takes about 10 minutes to make.

Preparation is key so make sure you have your ingredients and equipment ready. Check the recipe card first.

Sugar crystals are your enemy, follow these steps and you’ll have nothing to worry about.

  • Add the ingredients to a medium sized heavy based saucepan and attach the sugar thermometer to the side of the pan. Place on a low heat and stir gently until the sugar has dissolved.
  • To test if the sugar is completely dissolved scoop out a small amount of the syrup with a spoon. You should not be able to see any sugars crystals in the liquid.
  • Now you can turn up the heat to medium AND DO NOT STIR or your syrup will crystallise. I find it useful to have a cup of water and pastry brush so I can brush the sides of my pan to prevent sugar crystals forming.
  • I like to heat the syrup to around 150C as I prefer a brittle toffee and a caramel flavour. If you stop at a lower temperature your honeycomb will be softer.
  • BE CAREFUL when you take the pan off the heat, the pan and contents will be very hot.
  • Now it’s time for the magic – add the bicarbonate of soda and gently whisk until the bicarb has disappeared.
  • It’s important to cool the honeycomb mixture down as quickly as you can – this helps prevent those rogue sugar crystals forming – so pouring into a shallow baking tray lined with baking paper does the job nicely.
  • Once it has set – it’s time for the best bit, breaking and eating!
  • Or store in an airtight container.

AND LASTLY…

  • For an easy clean – immediately fill your empty pan with hot soapy water and leave for a few minutes before washing.

WHY IS MY HOMEMADE HONEYCOMB CHEWY?

  • The syrup is taken off the heat too soon, it’s a common mistake and one I made!
  • Underheating the sugar makes the honeycomb sticky so it won’t set correctly.
  • Keep your eye on the sugar thermometer and make sure the temperature reaches at least 146 degrees C or 295 degrees F.
  • This is known as the hard crack stage which is 146 to 155 degrees C or 295 to 310 degrees F.

WHY DOES MY HONEYCOMB TASTE BURNT?

TOO much heat ! Another common mistake and you guessed it – I made it too !

The syrup becomes burnt and bitter, you can see it starting to smoke.

DON’T leave your pan unattended and keep an eye on the temperature.

Remove from the heat as soon as it reaches temperature and add the bicarbonate of soda.

HOW DO I STORE HOMEMADE HONEYCOMB?

In an airtight container or it will go soft. A glass container works best.

DO NOT STORE HONEYCOMB IN THE FRIDGE otherwise it will go soft.

Best Ever Honeycomb - Perfect for Bonfire Night or Halloween! Step by step instructions with Kitchen Shed Tips to help you make the best & crunchiest honeycomb. This honeycomb will keep for months stored in an airtight container. AKA Cinder Toffee, Hokey Pokey, Sponge Candy, Puff Candy & Crunchie.

HOW LONG DOES HOMEMADE HONEYCOMB LAST?

Stored correctly in an airtight container in a cool dry place honeycomb will last for up to three months or longer.

I’ve stored ours in Le Parfait jars and our honeycomb was still crisp after six months.

Best Ever Honeycomb - Perfect for Bonfire Night or Halloween! Step by step instructions with Kitchen Shed Tips to help you make the best & crunchiest honeycomb. This honeycomb will keep for months stored in an airtight container. AKA Cinder Toffee, Hokey Pokey, Sponge Candy, Puff Candy & Crunchie.

WHAT TO DO WITH HONEYCOMB

Cover with chocolate, who can resist homemade Crunchie?

Honeycomb is delicious in ice cream, crumbled on the top of chocolate cakes, cheesecakes or cupcakes.
How do you use yours?

LET’S KEEP IN TOUCH! YOU CAN FIND ME ON PINTERESTINSTAGRAM, FACEBOOK, AND TWITTER!

IF YOU LIKE THIS RECIPE…

…you might also like:

Sponge candy broken into small bite sized pieces.
Print Recipe
5 from 12 votes

Best Ever Honeycomb

Best Ever Honeycomb AKA Cinder Toffee, Hokey Pokey, Sponge Candy & Crunchie. A foolproof recipe with step by step instructions to help you make the crunchiest honeycomb.-
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sweet Treat
Servings: 30 pieces

Equipment

  • A clean medium sized heavy based saucepan
  • A sugar or jam thermometer
  • A cup of water and a pastry brush
  • A shallow baking tray lined with baking parchment

Ingredients

  • 175 g Caster Sugar Cane sugar if available
  • 4 tbsp Golden Syrup
  • 1 tsp Bicarbonate of Soda/Baking Soda

Instructions

  • Add the sugar and golden syrup to the pan and attach the thermometer to the side of the pan.
  • Place on a low heat and stir gently until dissolved, try not to let the mixture bubble until completely dissolved.
    Do not stir once the sugar has dissolved or it will crystallise.
  • Once completely melted, turn up the heat to medium and heat until the temperature reaches 150 Degrees C, it will be a lovely golden colour.
  • As quickly as you can take the pan off the heat and remove the thermometer. Be careful you don't want to burn yourself with hot caramel.
  • Tip in the bicarbonate of soda and gently whisk in until it has all disappeared and the mixture is foaming, taking care not to overdo it.
  • Pour out gently into the lined tin, pouring as near to the bottom of the lined tin as you can so you don't lose those lovely bubbles.
    Carefully scrape out the last of the mixture with a silicone spatula.
  • Leave to cool before cracking into chunks. Optional: Cover with chocolate.
  • Store in an airtight container, glass works best.

Notes

  • If you’re making honeycomb for the first time then I recommend reading the main blog post for extra tips and answers to FAQs.
  • Recipe can easily be doubled.
  • Use Cane Sugar if you can, it’s easier to work with.

PIN FOR LATER

Best Ever Honeycomb recipe AKA Cinder Toffee, Hokey Pokey, Sponge Candy & Crunchie. With Kitchen Shed Tips to help you make the crunchiest honeycomb.

I’m entering Best Ever Honeycomb into a few food challenges this month:

And linking to: Fiesta Fridays

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121 thoughts on “Best Ever Honeycomb”

  • Oh wow! I always want to make it at home.. you have explained it so well.. definitely trying it tomorrow πŸ™‚

  • 5 stars
    400 pieces of chocolate honeycomb?!? Oh my goodness! Plus all the trial and error to get it ‘perfectly perfect’ for a special wedding?!?!? Ok – I think it’s fair to say this is a pretty tried and true recipe LOL! And so ideal now, with Halloween just around the corner – thank you!

    • I hadn’t thought of my recipe in that way but you’re right, it is a tried and tested recipe. I did have some help from OH with all the washing up though πŸ™‚ It’s a pleasure to share the recipe Shelley.

  • 5 stars
    This was amazing. I have never made it before but I love it so happy to say my first attempt turned out beautifully. Thanks for the detailed instructions!

  • 5 stars
    I’ve always wanted to try my hand at making honeycomb — so I appreciate your tutorial. Now I just have to buy the golden syrup.

  • 5 stars
    This will make the perfect treat on top of a bowl of ice cream. I appreciate all your tips for mastering this recipe!

    • It’s a pleasure to share the tips Jess. OH loves all the small bits and pieces of left over honeycomb on his ice cream.

  • 5 stars
    I absolutely love honeycomb! It’s a pretty intense process to make it as it all happens so quickly, so you are an absolute legend for managing to take step by step photos!

    • Thanks Kate, it does happen so quickly but I was lucky to have OH ready with his Iphone. Plus I made so many batches I had plenty of photo opportunities.

    • Thanks Alisa, it’s very quick to make once you have everything ready. Do let me know how you get on πŸ™‚

    • Thanks Michelle, it is fun to make with kids you just have to keep them away from the hot syrup but they love seeing the magic of the bubbling honeycomb.

  • 5 stars
    I have such fond memories of getting sea foam on trips to the coast as a kid. Your step by step instruction is wonderful. This candy is delicious!

    • Thanks Angela, honeycomb is a fond memory of a childhood treat for so many people. It worth the effort of making all those pieces for the wedding reception to hear the guests’ memories.

    • Thanks Sisley, Best Ever Honeycomb is perfect to give as Christmas gifts. I hope your family and friends enjoy it as much as we do.

  • 5 stars
    I love honeycomb especially at this time of year but never really tried making my own. I am definitely going to give it a go now!

    • That’s great news Bintu, do let me know how you get on. I hope you enjoy making your first batch of honeycomb.

  • 5 stars
    OMGoodness! This recipe looks so so good! Just wow, this would make the best Christmas handmade gift! Thank you so much for sharing this detailed recipe. I am excited to try this!

    • Thanks Kechi, I often add some Best Ever Honeycomb to our Christmas hampers and family and friends love it. It’s a pleasure to share my recipe.

  • Hello Sarah,
    Thank you for posting this recipe. It looks delicious! I’ve tried a recipes but not 100% perfect yet, hoping this one hits the mark. I was just wondering what size tin you use? Thanks!

    • You’re most welcome Lauren. The tin size I use is 13 ins by 9 ins, 33 cm by 23 cm. I’ll post this information into the recipe later when I’m at my computer. Hope you enjoy making the honeycomb and it hits the mark for you. Do let me know how you get on.

  • Hi Sarah,
    Your recipe will be my third attempt at this challenging, yet satisfying treat.

    The first time I didn’t know about the sugar temperatures and it turned out chewy and sticky, no bubbles.
    The second time, I used a sugar thermometer, got it to the right temperature, added the bicarbonate. It turned out beautiful. Loads of bubbles, nice and thick.
    Only one problem, the bubbles tasted of bicarbonate.
    Your recipe uses half of that which that recipe called for so, my fingers are crossed.

    • This recipe is excellent. Even without a themometer it came out beautifully. I poured mine into a deep bowl lined with a baking sheet to get lovely chewy lumps of airy honeycomb. Also instead of suger I used honey. Very pleased with this pinπŸ’•

      • I’m so pleased your honeycomb came out so well for you, I think I might try making it with honey too.

  • Great recipe! Tried and tested! Turned out better than I’d hope, was a bit nervous but end result fab! Son’s birthday next week so going to make some for his classmates, they’re certainly in for a treat! Thank you for the recipe!x

  • I lost height?? Not sure why ?i could have poured closer to the tray . I poured chocolate on top once it went hard , help please Does flat mean chewy ?? πŸ˜ƒx

    • Hi Linda, I’ve been making honeycomb this week and yes it does lose some height, a bit like when a sponge comes out of the oven. You don’t want the holes in the honeycomb to be too big as the honeycomb shatters when broken and is hard to keep in pieces. Hope this helps, please ;et me know how you get on.

  • I’ve just had 2 failed attempts this evening at honeycomb, so pleased I googled and found your recipe Sarah! Love your ‘Teds Rolls’ so deffo trying this in the morning

    • Thanks Angela, it was great to see the photos of your honeycomb on Instagram. I’m so pleased the honeycomb turned out well for you, I think we’ve all had our fair share of failed attempts at honeycomb which is why I put so many tips for success in with the recipe πŸ™‚

  • My family has a multiple birthday afternoon today and my son has made your honeycomb for gifts. I had to help him to pour it out as he kept squishing it down with the spatula – but it turned out lovely. Thanks so much for the memories of my own childhood when I used to make it!

    • What a lovely idea, I’m so pleased making the honeycomb with your son brought back happy childhood memories for you.

  • so excited to try this later today, my honeycomb recipe always loses so much height as it is cooling and is so thin! this looks awesome!

    • Thanks Naomi, do let me know how you get on and I hope my tips help you to keep a nice height to your honeycomb.

  • Can you add pecans to the honeycomb? If so would you have the pecans laying out on the sheet pan when you pour it out or can you add them to the mixture becore pouring onto the sheet pan?

    • Hi Cheryl, I’ve never tried adding nuts to the honeycomb but the mixture is quite sensitive. For instance, if you whisk the mixture too much or don’t pour it onto a tin quick enough the mixture loses air and a good honeycomb structure so I wouldn’t recommend adding at the mixing stage. To be honest, I’m not sure whether the pecans would affect the structure if they were placed on the sheet first before covering with honeycomb. I did a quick search on Google and there is a recipe for peanut brittle honeycomb that adds the nuts with the sugar before the bicarb is added. However as I’ve said I’ve not tried a nut honeycomb before so I wouldn’t be able to say it works well. Sorry I can’t give you a definitive answer but I hope the information is useful and do let me know if you try it with pecans.

    • Thanks Monika, you can make the honeycomb without the jam thermometer but it really does make life easier to use it. Let me know if you do ending up giving it a try. πŸ™‚

  • Just came across your recipe. My girls love this candy, but it’s oh so expensive here. Will definitely be making these for them. Thanks for posting for us all to enjoy.

    • You’re most welcome Darlene, I’m so pleased you found my recipe. Making your own honeycomb is much cheaper to make than shop bought and it tastes so much better too, do let me know how you get on πŸ™‚

  • Ooh I’d love to try this when the weather has cooled just a tad. The wedding favour boxes look beautiful, what a unique and tasty idea. Pinning to make xx

    • Thanks Sammie, the boxes are beautiful aren’t they? I’ve kept a couple as a keepsake. Looking forward to hearing how you get on and thanks for pinning. xx

    • Hi, thanks for stopping by. It’s not necessarily the amount of time you boil the sugar for as this depends so much on the pan used or the heat. The best way without a thermometer is to wait until it turns a golden caramel colour, you also might notice the sound of the mixture bubbling away disappears. Be careful not to let it go too far as the caramel will turn bitter. Hope this helps, let me know how you get on.

    • Hi Kathleen, thanks for stopping by. Golden syrup is an inverted sugar syrup made from cane sugar or sugar beet & I use it in the recipe to help prevent crystals forming in the caramel. I’ve just read up on corn syrup & apparently it works in the same way, so I think it would be a good substitute for this recipe. Hope this helps πŸ™‚

      • I’m an expat Brit and buy my golden syrup from amazon.com. You can use corn syrup, light or dark,but frankly the flavour is just not there. Personally, my apologies to my American friends, I don’t really care for corn syrup, it has all the qualities one needs in baking but brings nothing flavor wise to any baking project; it’s so worth spending a few extra $’s to keep golden syrup and occasionally treacle in, although molasses are almost a substitute, just more liquid than treacle I have found. My 2 penneth worth!

        • Thanks for the info Elizabeth, having never tried corn syrup it’s useful to get some feedback from someone who is able to compare the two side by side. It’s good to know you can get hold of golden syrup in the US.

  • Hi can you please clarify for me is it 175g or 1 3/4 cups of sugar because there is a big difference 175g is more like 3/4 cups.
    Thanks

    • Thanks Shannon, I’m so glad you noticed, you are right, 175 g is 3/4 cups. I’ve amended the recipe today, thanks again for popping by.

  • Honey comb is one of my favourites and I would quite happily eat it all year round although I have never tried to make it before. Thank you for joining us at #BloggerClubUK hope to see you again this week x

    • Thanks, always a pleasure to link up with Blogger Club UK & I’m sure I’ll be over soon with another blog post x

  • I haven’t had honeycomb in AGES! but I love it (so does my mum) I didn’t realise you could make it yourself! we are definitely going to have to give this a go! it looks so great! Thanks for linking up this week! #YumTum

  • I saw Mary Berry making this the other day and I kept meaning to find a tasty recipe! Yours looks so tasty I will definitely be giving it a go! What a lovely wedding favour to give and make too! #YumTum

  • Hi Sarah, I love homemade honeycomb and first started making it as a teenager (with very varied results). I think it makes a lovely gift (especially as honeycomb can only be bought in the summer in the form of Cadbury’s crunchies – your Dad has good taste).

    Your honeycomb has larger holes than the stuff I make (which I would prefer), so next time I’ll try your recipe out.

    xx

    • Hi Sarah, I made the honeycomb yesterday for my sons birthday tomorrow and I can vouch that it is good! Going to cover it in chocolate today to finish it off…. Just hope there is enough left for tomorrow.

      xx

      • That’s great to hear Debbie, thanks for letting me know. Hope you have a fab day and there’s enough chocolate honeycomb to go around x

  • Lovely memories from your dad and so glad you persevered to achieve this great success. I have only attempted Honey Comb once from a hastily scribbled down recipe after watching Nigella make it, think she called it Hokey Pokey, well served me right for not making it right away but several years later, I can’t even remember what was wrong with it, could have been a soggy mess!

  • This is lovely Sarah! I do know exactly what you mean about pulling teeth out I am increasingly nervous of my fillings and sweet sticky chewy sweets these days.

    I love honeycomb – and will be making some.

    Thanks for sharing with #creditcrunchmunch

    • Thanks Becky, you’re right about the failures, they were helpful when it came to writing up the post. It’s been a pleasure to share with #foodpornthursdays x

  • These look absolutely perfect!!
    And I just have to be honest now… I had NO IDEA honeycomb wasn’t anything to do with real honeycomb!!! I love honeycomb; can’t believe I can now make it.
    You, lady, are a generous beyond measure. What an absolutely beautiful offer to make these for someone else’s wedding favors. Such a beautiful present, and yes, now hundreds of people with treasured ‘crunchy’ memories.
    I love your discovery about your dad <3
    Thank you so much for linking to #CookBlogShare… I will be making these very soon!

    /Steph

    • It’s funny how we have different names for honeycomb, I wasn’t sure what name to post it under, I almost went with cinder toffee. Thanks so much for your kind comment Steph, making the honeycomb as a gift enabled us to give the wedding couple something more valuable than if we had gone out and bought a present. My dad is chuffed to bits I’ve mentioned the crunchy story on my blog. Looking forward to hearing how you get on xx

    • Thanks Emily, a great idea, I’m sure your family & friends will enjoy homemade chocolate honeycomb at Christmas x

  • Wow – what a wonderful idea! This cake looks amazing, but your beautifully wrapped favours are even more impressive! Thanks for sharing this with us πŸ™‚

  • How did I not know that you could actually make honeycomb?! This looks fantastic and kudos to you for trying it and having it come out so beautifully! It’s such a great idea for a wedding favor as well – I remember Crunchie as well and have some serious nostalgia right now. Happy FF and thanks for bringing it to the party!

  • Ooh gosh, what a responsibility and very well done on pulling it off. Its such a wonderful idea for wedding favours. I’ve never had much success making it, so I know what you mean. I shall follow your recipe next time and see what happens πŸ™‚

    • Thanks Choclette, I don’t think I’ll be so worried next time but it is a big responsibility. I’m in awe of all the wedding cake makers out there. Oh lovely, let me know how you get on x

  • Honeycomb must be an English treat? I have never heard of it or tried it. Maybe I did as we use to travel to England quite a bit but I just don’t remember. Looks good covered in chocolate and good for you 85 wedding favors. Happy Fiesta Friday πŸ™‚

    • Thanks Judi, I think I need to brush up on American names for honeycomb, maybe you’ve come across it as puff candy or crunchie?

  • I got so emotional reading this because food is so emotional and powerful isn’t it-it unites and the fact you discovered more about your Dad (crunchies rock) and his memories through creating these darling honeycombs (that took sweat and tears) was so moving to read. I learn so much from mistakes, culinary ones and those in life and this is a wonderful lesson to keep going because the outcome is dazzling. Thanks for linking up to #tastytuesdays x

    • Aww thanks Vicki, I got emotional writing the post, it was a wonderful day & worth the trials just to see the pleasure on my Dad’s face when I gave him a big packet of homemade Crunchie all to himself. You’re so right about keeping going & learning from life’s lessons. Always a pleasure to link up with #tastytuesdays x

  • Wow, I’ve never ever thought to make my own honeycomb. It sounds as though it was hard work to get it right but it looks delicious. Your friend must have been so happy with their wedding favours X #TT_Thursday

    • Thanks for stopping by Julie. I think honeycomb is referred to as puff candy in the States, maybe I should link up with both names to avoid confusion.

  • It looks like it was completely worth the effort. I’ve never tried making anything like this before. Thanks for all the tips πŸ™‚

    • It was well worth the effort Natalie, hope you have a go at making some honeycomb. A pleasure to share Kitchen Shed Tips with fellow foodies x

  • Mmmm this looks so good dipped in the chocolate. I made some last year for bonfire night after my hubby asked for some. I love how it bubbles up! I will be remembering the tip about the sugar, thank you x #CookBlogShare

    • Thanks Kirsty, it is amazing how much the caramel bubbles up, the best part of making the honeycomb I reckon x

  • I’ve never made honey comb before but it’s definitely on my to do list. I too would have thought that it was a straight forward thing to make so thank you for sharing those fabulous top tips! Pinning for later.
    Angela x

    • Thanks Angela, pleased you find my Kitchen Shed Tips useful & I’m looking forward to hearing how you get on x

  • We tried making this a while ago with honey and it was atotal disater, I’ll be trying your recipe with the girls today as we were onlt talking about trying again yesterday!!

    • Thanks for stopping by Claire, I found honey was difficult to work too, I think it’s something to do with the high temperature. I hope you enjoy making the honeycomb with your girls & I look forward to hearing how you get on πŸ™‚

    • Thanks Rosie, it was well worth the effort & I’m actually looking forward to making the next batch of wedding favours x

  • Don’t you just hate those moments when you do something you think will be easy only to discover that it’s far trickier than you first though – even worse when you’ve promised someone you’ll do it! It definitely looks as though all of the hard work paid off in the end and you honeycomb looks perfect and so pretty in the little boxes.

    I should really be getting off to bed now, but I’m so tempted to head into the kitchen and make honeycomb instead – would that be wrong?

    Thanks for joining #FoodYearLinkup x

    • Thanks Charlotte & it’s a pleasure to join #FoodYearLinkup . I was in a predicament, especially as the wedding couple said they completely trusted me to make them. I had a few sleepless nights I must admit. So pleased my post tempted you to make some honeycomb, definitely wouldn’t be wrong to stay up πŸ™‚ x

    • Thank you, sharing everyone’s childhood memories of chocolate honeycomb made all the effort worthwhile.

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