Shattered honeycomb with toffee hammer


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(73 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 serving (12)

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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g caster sugar
  • 5 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 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. Butter a 20cm square tin.

  2. Mix 200g caster sugar and 5 tbsp golden 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. 

  3. 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 2 tsp bicarbonate of soda 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.

  4. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr - 1 hr 30 mins 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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19th Jul, 2020
This recipe DOES NOT work! i tried it and it would not harden! i tried it again only this time used 100 grams of golden syrup instead of 5 tbsp, and it worked so well I just had to try it again.
5th Jul, 2020
I made this honeycomb for a chocolate cake tastes absolutely delicious works if you read the instructions carefully! only problem is it’s very sweet!
Januki De Alwis's picture
Januki De Alwis
3rd Jul, 2020
This recipe is too sticky. I found other honeycomb recipes that are more crunchier and less sticky. Wouldn't recommend this.
28th Jun, 2020
Very easy to do - followed the recipe exactly and it tasted delicious. Couldn't taste any bicarb in the honeycomb.
Kate O'Mara's picture
Kate O'Mara
9th Jun, 2020
Not made this since I was a kid and made it with my 8 yr old who thought the bubbling was magic! We drizzled chocolate over it to make it like a crunchie :D
Laura Phaneuf's picture
Laura Phaneuf
23rd May, 2020
Had this recipe from the my fun to cook cookbook as a kid. Made it all the time, a real family favourite! I made it once with baking powder instead of baking soda the first time I made it without my Mum. It tasted great too but was chewy. Like taffy. The book fell apart over the years. Good to have the recipe again.
Kia Felton
16th Apr, 2020
Follow the simple recipe and you will make perfect honeycomb! Delicious. My first go.... and it won’t be the last! (Those who failed, didn’t follow the instructions).
Best Person's picture
Best Person
15th Apr, 2020
Excellent recipe is perfect so simple and easy. Made my own crunchie bars with it
14th Apr, 2020
Have to agree with some of these comments. The measurements are not correct. I had to add more syrup than listed.
12th Apr, 2020
5tbsp golden syrup is just wrong. Use 100g golden syrup against 200g caster sugar or it's completely unworkable once made.


28th Mar, 2020
Can I use baking powder instead of Bicarbonate of soda?
Barney Good Food's picture
Barney Good Food
3rd Apr, 2020
Hi, I'm afraid it has to be bicarbonate of soda for this recipe. Sorry
isabella1234's picture
15th Feb, 2020
It came out really flat! Just a few wee bubbles in the middle of the honeycomb. Could you tell me why it didn’t actually bubbled up? I have followed the recipe and I’m used to making caramel, so can’t make out why it hasn’t worked. It tasted fine, just came out flat. Thanks
CassieBest's picture
17th Feb, 2020
Hi isabella1234, thanks for your question. This could be one of 2 things - if the caramel didn't bubble up when you added the bicarb, it could be that the bicarb isn't working (out of date) or if it it did initially bubble, then went flat in the tin it could be that it was over-whisked. It needs to be quickly combined then poured into the tin whilst it's still bubbling. I hope that helps, Cassie (Senior Food Editor, BBC Good Food)
Karen Metcalfe's picture
Karen Metcalfe
9th Nov, 2019
Can I use baking powder instead of bicarbonate of soda?
19th Jan, 2020
No. It won't work.
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. You do need to use bicarbonate of soda to create the bubbling honeycomb effect in this recipe.
Charlotte Manasco's picture
Charlotte Manasco
2nd Nov, 2019
Can I use a silicone used for baking instead of a tin? I use a lot of silicone things when baking.
goodfoodteam's picture
2nd Nov, 2019
Thanks for your question. Silicone bakeware can take exposure to high heat so it should be fine to use it in this recipe.
Charlotte Manasco's picture
Charlotte Manasco
2nd Nov, 2019
Thanks. This will be my first time making honeycomb. I haven't tasted honeycomb until Halloween of this year. IT WAS AMAZING!! LOL.


Isabelle Freeburn's picture
Isabelle Freeburn
14th Mar, 2020
I have made this 3 times and the first 2 times they burnt. I think pictures would help a lot especially when it says wait until it is an amber colour, I had no idea what kind of amber they were asking for and it ended up being burnt. The last time I tried to make it I pretty much just turned the heat up then waited 10 or so seconds before adding the bi-carb. The last time it succeed and instead of waiting i just chuck it in the fridge.
Marissa lumley
5th Nov, 2017
This is an amazing recipe for anyone. If you do not have a candy thermometer that is okay I make fudge, toffee and Carmel without one just get a bowl of cold water and drop a tiny bit of the toffee into it, it should become brittle quickly This shows it is ready for the bicarbonate soda. you can also do this to check how much sugar has dissolved.
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
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