How To Make Honeycomb

How To Make Honeycomb

Making honeycomb (AKA cinder toffee) from scratch is an immensely satisfying process. Plus it only requires four ingredients which are all pantry staples. Our recipe makes a good-sized batch you can keep to crumble over ice cream and cakes or dip in dark chocolate.


30ml water

200g caster sugar

75g golden syrup

2 level tsp bicarbonate of soda


  1. Line a 20cm x 20cm roasting tin with baking parchment.
  2. In a large saucepan, place the golden syrup, water and sugar together. Gently heat until the sugar has dissolved, agitating as necessary.
  3. Once the sugar has dissolved, bring to the boil then simmer on a medium heat until a light to medium caramel has been reached (if using a thermometer this is around 150°C).
  4. Remove the pan quickly from the heat and sieve the bicarbonate of soda over the surface of the caramel.
  5. Quickly whisk it through the mix, it will foam up instantly.
  6. Pour the honeycomb immediately into the prepared tin. Leave to set for approx 30 minutes, do not be tempted to move the tin until it is completely set as it is susceptible to collapsing.
  7. Once cool and hardened, break into bite sized chunks to garnish the chocolate tart.
  8. Store in an airtight container or alternatively store in an airtight container in the freezer.

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