Chocolate-Covered Honeycomb (Cadbury Crunchie Bars)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My delightful Chocolate-Covered Honeycomb Recipe delivers the irresistible candy shop treat you can make at home in just minutes.

• 4 Ingredients: Sugar, golden syrup (or honey), baking soda, and chocolate—that’s it!
• Light, airy, crunch: Crunchy, bubbly, melt-in-your-mouth texture.
• No candy thermometer needed: Real candy making without extra equipment.
• Versatile: Eat out of hand, coat with chocolate, give a batch as a gift, or use as an ice cream mix-in.
• So fun to make! Watching the syrup foam up is part baking, part kitchen science experiment.

Growing up in Ireland, you couldn’t beat a Cadbury Crunchie! A sweet, toasty honeycomb candy center coated in creamy chocolate is heavenly, and it’s even better when made yourself. As a professional chef, I love being able to share unique recipes, and this recipe is so satisfying and spectacular-looking—watching the caramel foam up into a light, airy honeycomb feels almost magical! It was especially beloved in my home, because it’s my mum’s favorite candy. Make a batch today and enjoy it as is, make your own homemade crunchie bars, or use it as a topping for other desserts.

My top tip for this recipe is to cook the syrup until it reaches the color of maple syrup, but not darker, and do not let it smoke. Achieving a rich brown-amber shade takes about three minutes of cooking. If you don’t cook the mixture long enough, it may be chewy or even collapse. But if you overcook it, the crunchie candy will taste bitter. For more candy recipes, you’ll love Homemade Caramel Candy with Clotted Cream, Pure Maple Candy, and Classic English Toffee.

IMPORTANT NOTE: This recipe was improved and updated on 7/14/2026, to include explainations of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips. 

Table of Contents

• What is Chocolate-Covered Honeycomb (Cadbury Crunchie Bars)?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Chocolate Covered Honeycomb
• Gemma’s Pro Chef Tips
• Ways to Use Homemade Honeycomb
• Make-Ahead and Storage Instructions
• Honeycomb Candy Troubleshooting
• FAQs
• More Easy Candy Recipes

What is Chocolate-Covered Honeycomb?

Chocolate-Covered Honeycomb is a light, airy candy made by whipping baking soda into hot caramel, creating thousands of tiny bubbles that harden into a confection with a crisp, crunchy texture. Despite its name, it usually doesn’t contain honey—the candy is named for its honeycomb-like interior. It’s unclear when or where honeycomb candy was invented, but various forms of the candy appeared in Great Britain and North America in the late 19th century. Beloved in Britain, Ireland, Australia, and New Zealand, honeycomb candy is often enjoyed on its own or coated in chocolate, as in the famous Cadbury Crunchie bar.

Tools You Need

• Measuring spoons
• Measuring cups
• Baking tray
• Parchment paper
• Large heavy-bottom saucepan
• Whisk
• Silicone spatula

Key Ingredients and Substitutes

Granulated sugar

• Granulated sugar melts and caramelizes, creating the base of this homemade honeycomb candy recipe.
• Additionally, granulated sugar contributes to the crisp texture.
• As the sugar caramelizes, the flavor changes from simply sugar-sweet to a toastier, deeper flavor like butterscotch or toffee.
• As the sugar cooks, it turns to a deep amber color, like maple syrup.

Golden syrup

• Golden syrup, thick cane sugar syrup, adds buttery caramelflavor.
• Importantly, golden syrup prevents the sugar from crystallizing.
• Golden syrup is a thick sugar cane syrup, which can be found in the baking or international aisles in large supermarkets, or ordered online.
• You can make a Golden Syrup Substitute with my simple recipe.
• Substitutes: You can use the same amount of honey. Note that it will give the honeycomb candy a more floral flavor and a darker color. Honeycooks faster, so take care that it doesn’t burn.
  • Light corn syrup or dark corn syrup would also work, but note that the candy will have a milder, plainer flavor.

Baking Soda

• Baking soda (bicarbonate of soda) reacts with the hot caramel and releases carbon dioxide, creating thousands of tiny bubbles that make honeycomb candy light and crunchy.
• In this recipe, you must use baking soda, not baking powder.

Milk chocolate (optional)

• To make a homemade version of a Cadbury Crunchie, you can dip the candy into melted milk chocolate.
• I recommend using good-quality chopped milk chocolate. Chips will not melt as smoothly.
• If you prefer a less sweet crunchie variation, chopped bittersweet chocolate works well too.

How to Make Chocolate-Covered Honeycomb

1. Prepare your tray: Line a baking tray with parchment paper and set aside.

Read these instructions completely before cooking your caramel:

2. Heat the sugar and syrup mixture: In a heavy bottomed saucepan over medium-low heat, let the sugar and golden syrup(or dark corn syrup) mixture melt gently.
3. Turn up heat to finish: Turn up the heat to medium and let it simmer until the color of maple syrup, about 3 minutes. Watch carefully so it doesn’t smoke.
4. Add the baking soda & pour into tray: Turn off the heat and immediately whisk in the bicarbonate of soda fast and stand back and watch the syrup turn into a thick foam. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment, or a Silpat sheet.

5. Let cool: Leave until set cold and then break it up into shards, it will look like aerated set honey. To wash your pot fill it with hot water and let it sit and it will melt away.

6. To make a Crunchie Bar: Melt good quality chocolate (I used chocolate with 72% cocoa solids). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire rack to set.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use baking soda, not baking powder. Using baking soda is essential to creating the honeycomb texture.
• Watch honey carefully: If using honey instead of golden syrup, keep a close eye on it since honey burns more quickly.
• Avoid making honeycomb on humid days. The candy will absorb the moisture and won’t be crisp.
• Don’t overcook the mixture. Overcooking the syrup will make it bitter. Do not let it smoke. 
• Use a large pot. Honeycomb expands quickly and dramatically, so allow plenty of room when you add the baking soda to the pan, and stand back.
• Do not overmix. This will deflate the bubbles.
• Scrape the honeycomb mixture out of the pot quickly. The mixture starts bubbling immediately, and may not pour out smoothly, so scrape it onto the baking sheet if you need to.
• Don’t touch the mixture. Take care—the caramel mixture is very hot.
• Don’t press on the mixture. Use a light hand when spreading. Pressing on it will affect the airy candytexture.
• Store it in a dry environment. If you live in a humid climate, you can use food-grade silica packets in an airtight container to keep the homemade honeycomb crisp longer.
• You can spread the honeycomb on a natural stone countertop. If you have a cool, clean natural stone countertop, such as marble, granite, or soapstone, lightly oil the area with a neutral-flavored oil. Once the honeycomb foams up, pour it on the prepared area.
• Easy clean up. To wash your pot, fill it with hot water and let it sit and the honeycomb residue will melt away.

Ways to Use Homemade Honeycomb

• Crumble over ice cream
• Use as a cheesecake topping
• Add honeycomb to trifle layers, or sprinkle it on top
• Add to brownies
• Use it to decorate a cake
• Fold into frozen desserts

Make-Ahead and Storage Instructions

Make-ahead tips

• Plain or chocolate-coated honeycomb will keep in an airtight container at room temperature for (Cadbury Crunchie Bars).
  • You can use food-grade silica packets in an airtight container to keep the candy crisp longer.
• For longer storage, place in a freezer-safe container and store honeycomb candy in freezer for up to two months. 
  • If you live in a humid climate, make sure you freeze it to make sure it stays crisp.
• I don’t advise storing honeycomb in the fridge, because when it’s taken out of the fridge, condensation can form on the surface, making it soft and sticky.

How to store leftovers

• Place uncoated or chocolate-coated honeycomb in an airtight container at room temperature for up to two weeks. 
  • You can use food-grade silica packets in an airtight container to keep the candy crisp longer.
• For more extended storage, place in a freezer-safe container and freeze for up to two months. 
  • If you live in a humid climate, I advise storing it in the freezer.
• I don’t advise storing honeycomb in the refrigerator. When removed from the fridge, condensation can form on the surface, making the candy sticky.

Honeycomb Candy Troubleshooting

Why Didn’t My Honeycomb Rise?

• The baking soda you used is old. Baking soda uses its strength over time. Check the expiration date before using.
• The caramel wasn’t cooked long enough. Simmer the sugar and golden syrup until it reaches the color of maple syrup (about 3 minutes). If it’s undercooked, it won’t have the proper reaction.
• The baking soda was not mixed in quickly enough. As soon as you remove the caramel from the heat, whisk in the baking soda.
• You used baking powder instead of baking soda. You must use baking soda.

Why Did My Honeycomb Collapse?

• It was overmixed. Once the baking soda is added, whisk only until it’s incorporated. Overmixing deflates the tiny air bubbles that give the candy its signature texture.
• You waited too long to pour the honeycomb. Immediately pour the honeycomb onto the baking tray before the bubbles collapse.
• The syrup wasn’t cooked long enough. If it doesn’t reach the color of maple syrup, the caramel won’t be strong enough to support the bubbly structures.

Why Is My Honeycomb Sticky?

• The weather is humid. Honeycomb will absorb the moisture in the air, so I don’t advise making honeycomb on a humid day if possible.
• The syrup was undercooked. Be sure to cook the syrup until it reaches the color of maple syrup (about 3 minutes), or the candy won’t set with a crisp texture.
• It wasn’t stored correctly. If there’s even a little moisture in the air, the candy could get sticky. Store honeycomb in an airtight container in a cool, dry place.

Why Is My Honeycomb Chewy?

• The caramel was not cooked long enough. Cook until it reaches the color of maple syrup, about 3 minutes.
• There’s too much moisture in the air. Absorbing moisture will keep the candy from being crisp. If you live in a humid climate, store it in the freezer.

Why Is My Honeycomb Dense Instead of Airy?

• Weak baking soda reaction. Check the expiration date before making honeycomb. Fresh baking soda will create the strongest foaming reaction.
• The honeycomb was overmixed. Whisk only until the baking soda is incorporated. Any mixing after that will deflate the tiny air bubbles.
• The baking soda wasn’t whisked in immediately. As soon as you take the caramel off the heat. The foaming reaction happens almost instantly.
• The honeycomb was spread or pressed too much. Let it settle naturally onto the baking tray or counter.

FAQs

Is this honeycomb candy gluten-free?

• Honeycomb candy is naturally gluten-free. Just confirm that all of your other ingredients are gluten-free.

What toppings can I add to chocolate-dipped honeycomb?

• Flaky sea salt
• Finely grated orange zest
• Toasted, chopped nuts
• A sprinkling of cacao nibs
• A pinch of espresso powder
• Crushed freeze-dried raspberries
• A few sprinkles

What is Honeycomb Candy called around the world?

Honeycomb candy (without chocolate) is called by different names in different countries. The recipes may differ slightly, but all of these candies have the same crisp, light, bubbly texture that’s created when baking soda reacts with hot caramel:

• Cinder Toffee (United Kingdom)
• Honeycomb (Australia)
• Hokey Pokey (New Zealand)
• Sponge Candy (U.S. Midwest & Northeast)
• Seafoam Candy (U.S.)
• Sponge Toffee (Canada)

What is Chocolate Covered Honeycomb Candy called around the world?

• Crunchie (Cadbury) — United Kingdom
• Violet Crumble — Australia
• Chocolate-Covered Sponge Candy — Regional chocolatiers throughout the Great Lakes and Northeast
• Chocolate-Covered Seafoam Candy — Parts of the U.S.
• Chocolate-Covered Sponge Toffee — Canada
• Chocolate Hokey Pokey — New Zealand (less common as a standalone candy; more often found as chocolate bars or confectionery with hokey pokey pieces)

Why is it called honeycomb?

• Even though it’s called honeycomb, the candy doesn’t usually contain honey.
• This confection is named for its honeycomb-like interior.

Why does baking soda make honeycomb bubble?

• Baking soda reacts with hot caramel to release carbon dioxide gas. The gas creates thousands of tiny bubbles throughout the caramel.
• The caramel hardens around the bubbles, creating the bubbly, crunchy texture.

Is Honeycomb Candy the Same Thing as a Crunchie Bar?

• Honeycomb candy is the airy toffee center inside a Crunchie Bar.
• A traditional Crunchie Bar is honeycomb candy coated in milk chocolate.

Can I use corn syrup instead of golden syrup?

• Light corn syrup will work in this recipe, but note that the candy will have a milder, plainer flavor.

Why Does Honeycomb Taste Like Toffee?

• Honeycomb gets its toffee-like flavor from caramelized sugar.
• As the sugar and golden syrup cook, they develop the buttery, rich, toasty notes similar to toffee.

Can I Make Honeycomb Recipe Without Golden Syrup?

• Yes, you can make honeycomb without golden syrup. It will still be crisp and airy.
• Use the same amount of honey instead. Note that the flavor will be slightly sweeter, with a floral note and a darker color.

More Easy Candy Recipes

• Salted Caramel Fudge
• Whiskey Truffles
• Birthday Cake Fudge
• Apple Cider Caramels
• Homemade Chocolate Bars

IMPORTANT NOTE: This recipe was improved and updated on 7/14/2026, to include explainations of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips. 

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