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(16 ratings)

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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 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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caitlintitley's picture
24th Nov, 2016
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.
2nd Oct, 2016
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.
13th Apr, 2016
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
7th Apr, 2016
Delicious! And so easy, i coated mine in chocolate, tastes like home made crunchy! Lovely x
2nd Oct, 2016
Did you use cooking chocolate or normal chocolate bars?
13th Feb, 2016
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 :)
22nd Dec, 2015
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
23rd Dec, 2015
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.
11th Oct, 2015
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.
18th Jul, 2015
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.


15th Feb, 2017
"Amber coloured" seems quite vague for something so sensitive; obviously a good few people are not really sure about this (including me!). What temperature should it get to before adding the bicarb?
goodfoodteam's picture
18th Feb, 2017
Thanks for your question. The temperature can be between 145 and 150C. At 145C it will be more chewy, 150C will be more brittle. Hope that helps!
2nd Nov, 2016
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
3rd Nov, 2016
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!
6th Dec, 2014
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