How to make honeycomb

How to make honeycomb

by Great British Chefs8 December 2014

How to make honeycomb

Honeycomb, also referred to cinder toffee, is a light, airy sweet made from sugar, golden syrup and bicarbonate of soda. Chefs adore honeycomb for its versatility – it can add a light and crisp element of texture to a multitude of desserts, has a beautiful golden colouring and a sweet, toffee flavour.




  • 200g of caster sugar
  • 100g of golden syrup
  • 2 tsp bicarbonate of soda


Line a deep baking tray with parchment paper
Put the caster sugar and golden syrup into a large saucepan
Place over a medium heat and heat gently to a golden-brown caramel
Remove the pan from the heat, sprinkle over the bicarbonate of soda and whisk in – the mixture will froth up a lot. Take care whilst whisking as the caramel will be very hot
Pour the liquid honeycomb into the lined baking tray and leave to cool until it is set firm
Once set hard, break into pieces.


Honeycomb will last for up to 1 month when stored in an airtight container. The less you stir the honeycomb once the bicarbonate of soda has been added, the bigger the bubbles will be.

Serving suggestions

Honeycomb is great for adding to desserts – it can be coated in chocolate or served with pannacotta and fruit. Placed in a little bag or box, It makes an attractive and tasty gift for loved ones, or can be eaten on its own as a snack or petit four. Why not try Anna Hansen's Honeycomb ice cream?

Get in touch

Please sign in or register to send a comment to Great British Chefs.