Shattered honeycomb with toffee hammer


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(49 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

  • 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 Jan, 2020
Excellent , no thermometer needed, just be patient and wait for the colour to darken to Amber. Whisk in bicarb quickly, pour into tin and wait patiently for it to harden. No bicarb taste in mine and it set perfectly. 2nd time I've used this recipe and had no issues so it must be user error for those complaining is a rubbish recipe. It's super easy, so no idea what these other people have done wrong. Altho if it doesn't go hard it's because it was taken off the heat too soon.
niccinotts's picture
3rd Nov, 2019
Works everytime. I use a sugar thermometer and get it to 140.
rmd rmd's picture
rmd rmd
4th Oct, 2019
Horrible! Loki's comments below are bang on. This is rubbish, I expect better from Good Food!
19th Jul, 2019
The first time I made this I think I took the sugar to far and some of the honeycomb tasted burnt. Tried again this morning and it looks good. I would agree on a previous comment about the colour, temperature would be better. Easy to clean if you soak I will definitely be making this again.
lauren28052007's picture
27th Feb, 2019
This ended up like lumps of toffee! It was very nice though but quite hard to eat...
Loki Skywalker's picture
Loki Skywalker
19th Feb, 2019
Terrible! This recipe uses far too much bicarbonate of soda and makes the honeycomb taste like, well bicarbonate of soda. There are way better recipes elsewhere. If you're making this then I suggest using a quarter of the suggested amount of bicarb. Really disappointing recipe, results went in bin.
Dawn Lovell's picture
Dawn Lovell
29th Aug, 2018
Great recipe, first time worked brilliant and was so impressed I tried to make double batch, this ended up being caramel, third time of single batch another success. No thermometer needed, just be patient and wait for the amber colour.
lizzie Wilkinson's picture
lizzie Wilkinson
26th Aug, 2018
Only worked when I bought a sugar thermometer and left it until it was ‘hard crack’.
Maisie James's picture
Maisie James
24th Mar, 2018
THIS RECIPE IS BAD!!! i followed to the word and my honeycomb came out like a sticky pancake. It was very malleable and overall i am very disappointed. My advice to you all would be to just buy a crunchie SO MUCH EASIER!!!!!! -Maisie xx
22nd Feb, 2018
This worked for me BUT You must use a sugar thermometer to ensure you reach the right temperature without overdoing it and burning! It can ruin very quickly. The slowish dissolving of the sugar and constant gentle stir at the start is also important. Work fast once the bicarb is added. It makes lovely honeycomb ... and extra nice if you add melted dark chocolate once the honeycomb has set in the tin. Then once the chocolate has set - tip out of the tin and break into shards. yummy. Makes great gifts.


28th Mar, 2020
Can I use baking powder instead of Bicarbonate of soda?
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.
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?


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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