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Best Ever 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.

Last year I offered to make the favours for a family wedding where the brief was to make a sweet treat suitable for adults and children. My suggestion of honeycomb went down well with the wedding couple as we all thought everyone loves a crunchy honeycomb, especially if it’s covered in chocolate. 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 responsibility of the task was beginning to dawn on me and I was so relieved I hadn’t offered to make the wedding cake.

To avoid you completely losing interest (or maybe falling asleep) I’ll spare you all the disaster details but after a few more attempts I came up with the final recipe. Just enough bicarb to make the honeycomb nice and airy but not bitter, no water to get a better caramel and all heated to just the right temperature to ensure a honeycomb which doesn’t pull out your teeth. Next step was to make at least 400 pieces of perfect honeycomb and coat them with tempered chocolate. We set up a family enlisted production line with me making the honeycomb, OH breaking it into pieces and then a joint effort where we coated the honeycomb with chocolate. Once the chocolate honeycomb lovelies were transported to The Kitchen Shed UK production facilty, our nephews helped assemble the eighty five tiny boxes, honeycomb pieces were counted, wrapped and boxed before tying off with a ribbon bow – don’t the boxes look cute ? My first ever wedding favours were ready and I treated myself to a huge sigh of relief.

The feedback later that day made all the last minute honeycomb panic worthwhile. The wedding couple loved the favours and I even got a request to make favours for another wedding. The biggest surprise of the day for me was the nostalgia the honeycomb evoked; it was lovely to hear guests reminiscing and sharing their childhood memories of Woolworth’s chocolate honeycomb. I also discovered that “Crunchie” (as we know it) was my Dad’s favourite childhood sweet, something he’d never shared with me. My Dad can remember eagerly awaiting the ration coupons and then rushing up to the sweet shop on the corner with my Grandma where they’d use up their whole month’s sweet and chocolate ration in one go on four bars of chocolate covered honeycomb. I can just picture that little boy of five or six with his mum.

Kitchen Shed Top Tip
If you want honeycomb to be perfect and not soft, teeth breakingly hard or bitter you really do need to use a sugar or jam thermometer.

Best Ever Honeycomb  Recipe

Makes: Approximately 30 pieces


  • 175 g ( ¾ cup ) caster sugar
  • 4 tablespoons golden syrup
  • 1 teaspoon bicarbonate of soda
You will need:
  • A clean medium heavy based saucepan
  • A sugar or jam thermometer
  • A shallow baking tray lined with baking parchment

Kitchen Shed Top Tip
Cane sugar is easier to work with and the addition of golden syrup helps to prevent crystals forming.

How to make Best Ever Honeycomb:
  • Add the sugar and golden syrup to the pan and attach the thermometer to the side of the pan.
  • Place on a gentle heat and stir gently until dissolved, try not to let the mixture bubble until completely dissolved.

Kitchen Shed Top Tip
Do not stir once the sugar has dissolved or it will crystallise.

  • Once completely melted, turn up the heat a little and simmer until the temperature reaches 150 ℃, it will be a lovely golden colour. (see photo)
  • 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, I’ve stored ours in Le Parfait jars for 3 months and they were still crisp.

Kitchen Shed Top Tip
Easy Clean - Immediately fill your empty pan with hot soapy water and leave for a few minutes before washing.

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

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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89 thoughts on “Best Ever Honeycomb”

  • 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.

  • 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 ?? 😃x

    • 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 🙂

  • 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!

  • 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. 🙂

  • 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.

  • 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 🙂

      • I’m an expat Brit and buy my golden syrup from 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 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.


    • 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.


      • 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!


    • 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

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

  • 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 🙂

    • 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 🙂

    • 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 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

  • 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 🙂

  • 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 🙂 x

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