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 homemade 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.
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.
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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.
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.
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, readily 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 Lyle’s Golden Syrup, which although it is a UK product, can now be ordered via Amazon in the US and most of the other Amazon stores.
Glucose syrup can also be used as it has a similar effect but doesn’t give the same caramel like flavour as golden syrup.
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.
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.
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?
Best Ever Honeycomb
Equipment
- A clean medium sized heavy based saucepan
- A sugar or jam thermometer
- A pastry brush
- A cup of water
- A whisk
- 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.
Video
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
I’m entering Best Ever Honeycomb into a few food challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Camilla.
- The Teatime Treats Challenge  hosted by Karen over at Lavender & Lovage and Janie at The Hedgecombers, hosted this month by Karen.
- Treat Petite hosted by Stuart over at Cakeyboi and Kat at The Baking Explorer, hosted this month by Cakeyboi.
And linking to: Fiesta Fridays
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!
You’re most welcome Cyndy, I’m so pleased your honeycomb turned out beautifully.
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.
You’re welcome Lisa, do let me know how you get on.
Hi thanks for the recipe! Mine tastes lovely however there were still bobbles of soda in the mixture and i think i tried to get rid of them and ended up over mixing how do i solve this issue? Also perhaps i used a big pan as mine were a bit flat but tasted divine!
You’re most welcome Syeda, its a pleasure to share my recipe.
It is easy to over mix honeycomb – trying to quickly distribute the bicarb/soda and avoid mini-lumps whilst not losing the bubbles is a bit of a balancing act. Sieving the bicarb before adding to the sugar syrup can help with a more even blend.
Flat honeycomb (one with few or almost no “air bubbles”) can be caused by out of date bicarb, over mixing or pouring into the tin/pan too quickly in one large dollop. As you point out, pouring into a really large tin reduces the thickness of the honeycomb leaving less depth/volume for the bubbles to remain. It took me quite a few attempts to get the recipe right and avoid a mass with too few bubbles and pockets of bicarb.
I’m so pleased your honeycomb tasted divine, do let me know how you get on if you have another go.
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.
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.
This was my favourite candy when I was a kid. I can’t wait to try to make it myself.
Thanks Alisa, it’s very quick to make once you have everything ready. Do let me know how you get on 🙂
I’ve never heard of honeycomb before, but it looks so fun! I think my kids would love it!
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.
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.
This looks so epicly delicious. I can’t wait to try making it. Everyone will be receiving it for Christmas presents.
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.
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.
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.