Prep: 5 mins Cook: 10 mins - 15 mins Plus setting


Makes a 20cm square chunk
Making your own caramel requires care and attention, but the resulting bubbly crunchy cinder toffee is worth it

Nutrition and extra info

Nutrition: per 20g chunk

  • kcal94
  • fat0.3g
  • saturates0.2g
  • carbs23g
  • sugars23g
  • fibre0g
  • protein0g
  • salt0.5g
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  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g caster sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…


  1. Grease a 20cm square tin with the butter. Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot.

  2. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr- 1 hr 30mins the honeycomb will be hard and ready to crumble or snap into chunks.

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Comments, questions and tips

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Comments (25)

caitlintitley's picture

Used this recipe countless times for my A-Level Food coursework and it's worked every time. I mixed it into homemade ice-cream and it was amazing!! Store in an air-tight container otherwise.

Meetsy's picture

Made Honeycomb for the first time today using this recipe, followed it closely and it was perfect, I doubted my own capabilities, but there was no need, now I can make this for our fund-raising bonfire/BBQ event and sell it in little cellophane bags, along with fudge and coconut ice. The key is jam/sugar thermometer, you won't go wrong if you use one, for fudge also.

JoanneMackay78's picture

Made this the 1st time and worked great!! Second and third time I tried it ended up a sticky mess. Then tried as another person commented and made sure sugar was a lot hotter and again worked great. Thank you ambr

aprilx987's picture

Delicious! And so easy, i coated mine in chocolate, tastes like home made crunchy! Lovely x

Meetsy's picture

Did you use cooking chocolate or normal chocolate bars?

Cw179's picture

I didn't get this right until my 6th attempt (I'm not a quitter) the sugar just didn't seem to dissolve and it would burn before I could get that far. I had it on the smallest hob ring on the lowest heat for about 15 minutes bubbling away before the sugar dissolved, I then turned the heat up abit so it was vigorously bubbling for about a minute or two before adding the bicarbonate whipped it up abit and it came out perfect :)

lizzyfreak1066's picture

No luck didn't set at all just stayed really sticky. No idea how I'm going to get it out the dish or off the counter

ambr's picture

I had same problem - I had to throw it away as although it was edible it was just too chewy. My teeth are not good enough. But I have made it successfully before. I reckon you did not get the sugar hot enough. I did another batch (half quantity) and this time used a thermometer and took it to 160C. The honeycomb sets in minutes and was light and crunchy.

However errors dissolve well in hot water so clean up is not a problem. Soak don't scrape.

Bellabakes's picture

Like some, my first batch was awful! This time I used fresh bicarbonate and it worked perfectly - don't use one that's been in your cupboard for months, it makes it bitter.

rach4car's picture

Worked great! I thought Id taken it too far and burnt it but I hadnt. Doesnt take long at all. I put it in a greased cake tin and then in the fridge, was set in about 10 minutes.

doedoepiper's picture

i cannot believe how badly i failed at making this. burnt it then it exploded everywhere just spent 40 minutes cleaning up, think ill stick too cakes

Ilog's picture

Hi I've made this about 3 times now and very time has been a huge success

I suggest using a silicon pan untreated and it comes off perfectly and also you can put it directly into the fridge and this works really well for me and it's ready in 15 minutes :)

I also coat mine in dark chocolate which contrasts sweet honeycomb, so so so good

auntie_sceb's picture

Just made this. Was going to use as xmas gifts but glad I just made it for my boyfriend's birthday.

I used grease proof paper greased - it stuck to it.

Also 'amber coloured' needs to be clarified. My idea of amber resulted in burnt flavour. Not nice. I obviously needed to take off heat sooner as it continued to cook (burn) off the heat). Temperature would have helped me rather than colour.

I did try some bits I could get off the paper. Tastes burnt!

Was going to cover in chocolate but I didn't bother.

divingscubababe's picture

Fantastic recipe - no issues with sticking at all. I greased a sillicone cake tin and used that. Delicious dipped in chocolate and perfect for teacher presents!

Rebeccacrumpler's picture

Great recipe, really easy to follow. I too used non stick baking paper in the tin and it came out no problems at all. Great for Christmas presents!

baugh_cooking's picture

Great recipe, nice and simple and works really well.

slayaz's picture

There's absolutely nothing wrong with this recipe - made it tonight to make Honeycomb Ice Cream and it worked perfectly.... It's really helpful to watch the "How to" video - she lines her tin with baking parchment paper so it's much easier to remove from the tin.

alissa's picture

Didn't work for me either - sticky mess, and tin ruined!

saiz's picture

Its disgusting, a chewy horrible mess. It stuck to everything. Very sticky. Followed the recipe and didn't work. Never again!! Ewww

leia_hockaday's picture

Made this for fathers day the outcome was great until it came to smashing it up. It stuck to everything, couldn't get it off the plate even using a big knife. The next day when I got up it has gone all sticky on the inside and outside. It was quite gooey. When you ate it it tasted nice but it wasn't totally crunchy just on the outside.


Questions (2)

sammy92walker's picture

How long would the honey comb keep for? I'm thinking this would be a great Christmas present but not sure it will keep if i make it too far in advance!

goodfoodteam's picture

Hi there, yes it will keep in an airtight container for up to one week - cellophane bags would be fine. If you're looking for something you could make sooner, take a look at our edible gift recipe collection. We hope you find something you like!

Tips (1)

MissBThom's picture

I find it is not best to make this on a warm day because the honeycomb will absorb the moisture in the air, making a chewy toffee rather than a crisp honeycomb. Instead save this recipe for when it is slightly chillier out, or if you're in a cold room