Hi Bold Bakers!
By popular demand from my No Machine Homemade Ice Cream video, I’m showing you how to make Homemade Honeycomb. It’s a crunchy, toffee caramel that you can add to my Homemade Ice Cream recipe or coat in chocolate to make your own chocolate-covered honeycomb similar to Cadbury Crunchie Bars — so let’s get baking!
What Is Honeycomb Candy?
There are a few different variations of honeycomb candy, but they all end up very similar. Some call it Honeycomb toffee, sponge toffee, or even cinder toffee, but at the core, it’s a crunchy sugary toffee-type treat that’s perfect for any occasion!
What You Need For This Honeycomb Recipe
How Do You Make Homemade Honeycomb
This honeycomb candy recipe is not only easy, the end result is a tasty crunchy bar that will rival even the Cadbury Crunchie Bar. Here’s how you make it — as you can see, it’s very simple (and don’t forget to get the full recipe with measurements, down below):
- Line baking sheet with parchment paper.
- Combine the sugar and golden syrup or honey into a pot and allow the sugar mixture to melt. Heat the pot on medium for three minutes.
- Turn off heat. Whisk in bicarbonate of soda until foamy.
- Pour the mixture onto the baking tray using a spatula.
- Let it set and then break into pieces.
- Melt the dark chocolate. Dip the broken honeycomb into the melted chocolate with a fork.
- Cool the chocolate-coated honeycomb on a wire rack.
Can You Freeze Homemade Honeycomb?
You can definitely freeze this honeycomb candy. In fact, it’s a great way to keep it fresh and hard.
How Long Does Homemade Honeycomb Last?
Luckily, homemade honeycomb can last forever — just like honey. However, the honeycomb will keep for longer in dry environments, so if you live in a humid climate, make sure you freeze it to make sure it maintains its form. If dipped in chocolate, your crunchy bar should last a month’s time.
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Full (and printable) recipe below!
Watch The Recipe Video!
Make my Homemade Honeycomb recipe, the crunchy toffee caramel you can use to make Cadbury Crunchy Bars, or even add to my 2-Ingredient Homemade Ice Cream!
- ½ cup (100g) sugar
- 4 tablespoons golden syrup or honey
- 1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER
First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)
Read these instructions completely before cooking your caramel:
Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let it simmer until the color of maple syrup — THIS TAKES 3 MINUTES, SET A TIMER!!! Take care not to overcook.
Turn off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda fast and stand back and watch the syrup turn into a thick foam. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment, greased surface, or a Silpat sheet.
Leave until set cold and then break it up into shards, it will look like aerated set honey. To wash your pot fill it with hot water and let it sit and it will melt away.
To make a Crunchie Bar: Melt good quality chocolate (I used chocolate with 72% cocoa solids). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire rack to set.
Tip: If you live in a humid climate, the honeycomb might get sticky and melt slightly. It likes dry air. If this happens, store them in the freezer and they will come out great!
Note: This is a recipe used widely around the world for many years and with many names such a Cinder Toffee in Wales, Hokey Pokey in the UK, Sea Foam, Fairy Candy, Molasses Puffs, and no doubt other names I am not familiar with.
Take care when using honey as it burns fast then golden syrup