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Sponge candy broken into small bite sized pieces.

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.-
4.79 from 55 votes
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Course: Sweet Treat
Cuisine: British
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30 pieces
Author: Sarah James


  • 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


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


  • 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.



  • 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.