Candy

Homemade Honeycomb & Cadbury Crunchie Bars

4.64 from 579 votes
Make Homemade Honeycomb, the crunchy toffee caramel, you can use to make Cadbury Crunchy Bars or even add to my 2-Ingredient Homemade Ice Cream recipe!
Homemade Honeycomb - Use it to make Crunchie Bars or enjoy it with my Homemade Ice Cream recipe!

Hi Bold Bakers!

By popular demand from my No Machine Homemade Ice Cream video, I’m showing you how to make Homemade Honeycomb. It’s a crunchy, toffee caramel that you can add to my Homemade Ice Cream recipe or coat in chocolate to make your own Crunchie Bars. So let’s get baking!

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Homemade Honeycomb and Cadbury Crunchie Bars

4.64 from 579 votes
Make Homemade Honeycomb, the crunchy toffee caramel, you can use to make Cadbury Crunchy Bars or even add to my 2-Ingredient Homemade Ice Cream recipe!
Servings: 6
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Make Homemade Honeycomb, the crunchy toffee caramel, you can use to make Cadbury Crunchy Bars or even add to my 2-Ingredient Homemade Ice Cream recipe!
Servings: 6

Ingredients

  • ½ cup (100g) sugar
  • 4 tablespoons golden syrup or honey
  • 1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER

Instructions

  • First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)

Read these instructions completely before cooking your caramel:

  • Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! Take care not to overcook.
  • Turn off the heat, and get prepared with your whisk and spatula because the next step happens really fast. 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, greased surface, or a Silpat sheet.
  • 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.
  • 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 wrack to set.

Tip: If you live in a humid climate, the honeycomb might get sticky and melt slightly. It likes dry air. If this happens, store them in the freezer and they will come out great!

  • Note: This is a recipe used widely around the world for many years and with many names such a Cinder Toffee in Wales, Hokey Pokey in the UK, Sea Foam, Fairy Candy, Molasses Puffs, and no doubt other names I am not familiar with.

Recipe Notes

Baking powder can not be substituted for Baking soda
Take care when using honey as it burns fast then golden syrup

 

Submit your own photos of this recipe

40 Images

6licoricesticks

Sha

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Cheryl Chongsiam

Prasheedha

Alanly Wong

332 thoughts on “Homemade Honeycomb & Cadbury Crunchie Bars

  1. Hey there so I am planning to make this and it will be my first time so I have to questions

    When you start the heat on stove what temp do you put the stove on?

    Second when you put on medium what temp do you put the stove on?

    1. Hi Alex,
      this is an impossible question to answer – there is no temperature as such – you choose the middle setting on your particular stove.
      Follow the directions in the recipe, use your eyes and nose, and see what is happening. You have to melt the sugar before you process, every last grain of sugar, it you leave any behind it will crystalize. The best thing to do is give it a go – that will be your best teacher,
      Gemma 🙂

  2. Heeeellllpppp!!!
    Ok so I followed the directions to a T. It looked amazing then on my 3rd whisk after adding the baking soda it got extremely dark and the foam started to fall on itself. I stopped and put it in the pan. Its still cooling so I haven’t tasted it yet but my whole house now smells of burnt sugar. I used honey.

    1. Oh dear Rebecca, you burned it!
      I am sorry, there is nothing you can do now. It sounds like you left it on the heat.
      here are the instructions:
      lace the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! Take care not to overcook.
      Turn off the heat, and get prepared with your whisk and spatula because the next step happens really fast. 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, greased surface, or a Silpat sheet.
      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.
      I hope you will try again, this is easy when you get it right,
      Gemma 🙂

      1. Thanks Gemma,
        I knew there was no saving it. I will definitely try again I just need to get more honey. Lol. I love your videos. I’m going to make the millionaire shortbread this year for our Paddy’s day feast. I was wondering could I use my grandmas old cast aluminum pot? Its not heavy but does really well with heat. Its was the rice, oatmeal, candy and popcorn pan for close to 70 years now.

  3. Gemma, is this like peanut brittle without the peanuts? (I’m in the Southern US, so you may call it something else). 🙂

    1. They’re both crunchy, Monica. But the name says all, honeycomb has its own special honeycomb like texture. I say give it a go, you’ll be grand!

      Keep me posted! Happy baking!
      Gemma 🙂

    1. Thank you so much for your input, Lisa!

      You might have taken it off too early so it wan’t heated up to the correct temperature. If you have a candy thermometer, the temperature should reach 150F. Or as said in my written recipe “Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES.”

      Hope this helps and you keep up your great work ! We all learn from practice!

      Keep me posted, Gemma 🙂

  4. I went wrong somewhere as it tasted burnt in the middle it foamed up nicely set nicely but didnt taste nice at all not sure why as i followed recipe to the letter

    1. I wouldn’t Dani for this particular recipe becasue it bubbles up a lot and you would need a very big pot to contain that. It’s so fast, best to just do in batches.

      Best,
      Gemma.

  5. Mine worked but tasted and smelled a bit like burnt sugar? I melted the sugar in a heavy bottomed pan over a low heat whilst stirring constantly and then simmered over a medium heat for 3 minutes before adding the bicarb – the sugar started to smell burnt even before it was simmering. Any ideas?

    1. Hi Tessa,
      when you are dissolving sugar for caramel, and this is the start of this process, you do not stir it. You allow it to melt, rotating the pot so that the color is distributed, when all of the sugar has dissolved you raise the temperature – still no stirring, then add the bicarb.
      This starts as a gentle process, it sounds like your temperature was too high, caramel hates that in the early stages of development,
      Gemma 🙂

  6. I just tried this recipe tonight on a whim. I’m a massive honeycomb fan, and this did not disappoint! It was really easy to make, I doubled the recipe to have enough to last at least two days, and it was so bubbly and tasty. Its better than most store bought honeycomb, well worth a try!

  7. Tried this recipe twice and it did not work. Yes l measured all the ingredients and careful with timing but l ended up with fudge coloured goo. Disaster.

    1. Hi Sharon,
      there is only one way to make this candy and this is it – the issue is with the temperature of your caramel, that is the most important thing here. If this is not right then the bicarbonate of soda cannot react with it, and you will get exactly what you describe.
      When the bicarb hits the very hot caramel it produces CO2, which is what creates the bubbles.
      I hope you will give it another go,
      Gemma 😉

  8. Great recipe! My only comment is that the baking Soda has a salty after taste. Is there anything we can do about that? And can I double the recipe? Thanks

    1. Hi Salma,
      baking soda/bicarbonate of soda is a salt – it reacts with the hot sugar in this case to make co2 – which is where the bubbles come from – there is no other way to do this, I am sorry.
      In baking, the bicarb reacts with sugar too, and also with acid ingredients to leaven or crisp a bake. It is a useful thing!
      Gemma 🙂

    1. Hi Danika. It’s the timing that’s essential here. The starting point is when you turn up the heat, which you should do when the mixture of honey and sugar has melted and turned to goo. Start counting the 3 minutes from the time you turn up the heat. I hope this helps.

  9. I tried this recipe 3 times and for some reason my caramel mixture gets really foamy during the 3 minutes of cooking ? I’m unsure why this is happening I have tried lowering and increasing the stove flames and the same outcome happens. The honey comb is quite dense and doesn’t have the same large bubbles ! It looks a lot like Alalany Wong’s second image (posted in the images section)
    I’m using golden syrup, bi-carb soda and caster sugar.

    Thanks ! X

    1. Hi Lessy,
      The first thought I have is that you are adding the bicarb in at the start of the process. This is added after the caramel has formed, not before.
      Go back to the instructions, you may find where you are going wrong,
      Gemma 🙂

  10. Does this recipe use castor sugar or can you use granulated white sugar. I see a lot of recipes call for castor sugar.

    Can you also add unsalted raw peanuts or nuts into the mixture before adding the dicarb?

    1. Hi there,
      it really does not matter so much about the sugar. Here in the USA there is just one grade, granulated sugar which is really fine.
      Adding peanuts to caramel is fine, however, I have no idea how it would react with the bicarb, you would have to try it. I have never seen that done. You would need to consider that there is oil in peanuts which could cause the structure of the honeycomb to fail,
      Gemma 🙂

    1. Sorry, but no. Baking soda is the acid needed to give the reaction which is the formation of CO2, the bubbles which rise the dough. When you see bicarbonate of soda in a cookie recipe you may find that there is no acid. Baking soda is there to react with the sugars, the CO2 is formed and it crisps, like it does with honeycomb. There is no substitute for it in this recipe.

      1. Baking soda is not an acid. Its alkaline….potassium bicarbonate and bakers ammonia are technically substitutes that you could try

        1. You are correct. I must have overlooked this when I responded earlier. What I meant to say was. Some baking, like soda bread, for instance, uses bicarbonate of soda and buttermilk, or yogurt which is the acid to give the reaction which is the formation of CO2, the bubbles which rise the dough. When you see bicarbonate of soda in a cookie recipe you may find that there is no acid. In that case, it is there to react with the sugars, again the CO2 is formed and it crisps, think honeycomb! This is effectively the science of baking. I hope this helps.

  11. Made this and it’s totally delicious! I came to this recipe after another one failed- and this one worked really well! Think the trick it to make sure the sugar is super super hot before adding bicarb! 🙂

  12. OMG amazing recipe (accidentally burnt myself eating the mix) i am 10 and they look amazing. haven’t tried them yet. KEEP GOING GEMMA

  13. They are Outstanding and my friends loved it..
    I really enjoyed making these 💙❤️❤️❤️

    Next am excited to try one of ur bread recipes 😃

    1. Hi Ash,
      I am excited to see your results, I think I told you I am having difficulty loading the photos right now but the tech guys are working on it, so keep posting them.
      Thank you for this kind review,
      Gemma 🙂

  14. Hi Gemma! Would you recommend making it with double portions if I want to make a bigger batch? (Not sure of baking measurements and whatnot!) My slipmat is big so I think I can fit 2 batches worth on it!

    1. You can double it for sure. Just be mindful and make sure you use a bigger pot to accommodate the increase in ingredients. Let me know how that goes along, Gemma

    1. Hi fatema, I am guessing it is warm where you are. Heat and humidity do not sit well with honeycombs. They are best stored in the freezer. so in such weather conditions, you have to work fast mixing it, folding it in the ice cream. Hope this helps, Gemma

      1. So does that mean I hav to store the honeycomb into the freezer and then use it while folding it into the ice cream?

        1. Hi Fatema,
          NO! it means that you fold it into the ice cream when the ice cream is on the point of freezing. Honeycomb is susceptible to moisture and will dissolve back to sugar when exposed to humidity, you need to keep it airtgiht, it is a sensitive thing,
          Gemma 🙂

  15. So I made my first ever honeycomb and I thought I burnt it and kept in freezer cz my mom likes burnt flavors which i don’t. Then I made another batch a little lighter which I’m loving. And turns out the first batch was actually the correct one and it was something my parents used to eat all the time as children and it’s no longer available in India. You’re the most reliable baking connoisseur anyone can have. Thank you! Loads of love to baby!

  16. Anything this delicious and this easy to make is a dream come true. The first time I made Honeycomb was for your homemade ice cream recipe. This time I made it to enrobe the pieces in chocolate and make candy bars. Trouble is that i can’t keep my hands off of them.
    Gemma you are the Queen of Baking!

  17. Hi Gemma, I’m wondering why some recipes require adding water, while yours do not? Thank you for your time!

    1. Hi Amy, I am not familiar with those recipes, but I am guessing it will help regulate the caramelization by slowing it down with a little water. Hope this answers your question, Gemma

  18. Loved this recipe. Always wondered what honeycomb was and now I know. I am making your ice cream recipe tomorrow and this will be going in it.

  19. Just made this with my son. Very easy recipe. Remember to have everything ready and measured out! We had a bottle of maple syrup out to colour-check the sugar mixture as it cooked. As soon as the colour changed, we dumped in the bicarbonate and quickly whisked about 3-4 times. Poured it straight out onto a silicon mat. We put it in the freezer to set and melted the chocolate- leaving it to cool so that it was barely warm when we covered the shards. Verdict? Better than Crunchie! Absolutely delicious 😋

    1. I did exactly the same but after melting a Terry’s Chocolate Orange ×2 I poured it all over the top of the honeycomb and then put it in the fridge overnight so that the chocolate goes hard and then I just break it up into large odd shapes. It is great for when the kids are on lockdown but be careful they don’t get any of the hot honeycomb mixture on their skin or they will never join you in the kitchen again

      1. I used double the amount of bicarbonate of soda and it worked perfectly and it tasted amazinggggg so I guess it doesn’t make a difference at all!!

  20. Made this with honey and it ended up smelling like a brewery. The taste was so weird. The crunch was nice, until it became chewy. Really disappointed.

    1. Hi CMR, I am sorry it did turn chewy. The enemy of this one is humidity. If you live somewhere humid, it will eventually turn chewy. Keep in an airtight container in the fridge and it should keep crunchy. Gemma

  21. The honeycomb is a sweet treat that is popular in many places. I am sure that some recipes sound similar or look like they are the same. Also, I cite and acknowledge the source when it is due.

  22. I am planning on making this recipe tomorrow, I’m just wondering does the 3 minute timer start as soon as you put in the ingredients or when the the sugar melts into the syrup and you turn up the heat

    1. Hi Jessie,
      It is in the recipe here:
      ½ cup (100g) sugar
      4 tablespoons golden syrup or honey
      1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER.
      Gemma 🙂

  23. First time it turned great! Second try it was chewy. We cooked it the same way and it puffed up just fine. Any thoughts to what caused it to be chewy this time and what we need to do differently?

    1. Hi Mike, humidity would have caused this. Is it humid where you are? If you live in a very humid place the honeycomb can dissolve when left at room temperature for a time. You need to store it in a sealed container at cool temperature for best results. I hope this explains it. Don’t give up! Gemma

    1. Hi Bria. It sounds like the caramel was not hot enough when the bicarbonate of soda was added. It is the reaction of that high heat with the bicarb which creates the gas and hence the bubbles. If you live in a very humid place the honeycomb can dissolve when left at room temperature for a time. I hope this explains it. Don’t give up!

  24. Hi, two questions – first does Baking Soda loose its potency over time? Second, how do you stop the honeycomb remelting when you add the hot chocolate to it? I’m in a very hot climate here and everything melts in minutes! Thanks

    1. Hi there,
      the issues you are having are the same for both problems, it is humidity!
      Baking soda/bicarbonate of soda needs to be as dry as possible. If it is very humid where you live you possibly need to keep it in the fridge.
      The same issue applies to honeycomb. This is a type of caramel, suspended in the bubbles creates by the co2 reaction with the bicarbonate of soda. It is a delicate thing, it is easy to dissolve it and the humidity will certainly do this.
      I am sorry, I do not have too much hope for your honeycomb in the presence of moist air,
      Gemma 🙂

      1. Thanks…I did get a ‘Crunchie’ like honeycomb, it just didn’t rise very much so I ended up with a rather thin layer rather than a bar. I will be trying again as everytime someone comes to visit me from Ireland they’re made to pack bars of the stuff. I’ve bought new Baking Soda and will keep it in the fridge to see if I get a better rise. Love the site, your ingredient substitutions are brilliant as I can’t get a lot of ‘normal’ stuff here. Thanks again

    2. It loses potency from six months if exposed to air and 12 months if sealed. Let the melted chocolate cool for just a bit before dipping so that it’s lukewarm but still of the ideal consistency

    3. I used barcarb that is precisely 6 years out of date. I figured I had nothing to lose since I use it so rarely.

      Turned out perfectly.

  25. I just made this for the first time. So thankful for the video because as I was waiting for it to look like maple syrup color I thought, “What shade! Mine is dark!” I overcooked it but just slightly. Not a complete loss but I have a better idea of what to do next time. And I will make it again!

  26. This recipe is brilliant, thank you!

    Just wondering if I wanted to make double the amount (200g caster sugar, 8tbsp syrup etc.), would this affect the cooling time of the caramel (no longer 3mins)? If so, how could I figure this out?

    Thank you again!

    1. Hi May,

      I’m delighted to hear you like this recipe :). If you double you will need more time for it to come to that caramel but just watch the video and look for the signs that I show you. You don’t want any smoke. Cooling time extra will be a little longer but not much.

      Best,
      Gemma.

  27. This looks so good! Do you know if I could make the honeycomb and maybe add them into a brownie to make a crunchy brownie 🙂

    1. Hi Stephanie,
      In theory, yes! Practically though I think it will dissolve when it comes into contact with the wet ingredient and the heat. I would not do it.
      You could serve it to the side of the brownies though, or crumble it on top,
      Gemma 🙂

  28. I tried this recipe but my mixture started bubbling up before the sugar even melted ( and the flame on the lowest setting). I waited for the sugar to melt but I could smell burning so I immediately added the baking soda mixed it and poured on the pan. It does look honeycomb but it tastes really bitter. What did I do wrong? Also is there a way to save or fix the bitter honeycomb?

    1. Hi there,
      you have to allow the sugar to dissolve before you add the bicarb. If your heat is too high then stand over it, as it begins to overheat then move it away and it should continue to work away. I think you have learned a lot, it would not be possible to undo it now, and that is what it would take. Caramel making is a precise thing, when you get it right one time you will always get it right,
      Gemma 🙂

  29. Hii
    ….
    The recipe is great…
    But plz clarify…

    1st trail was great …
    2nd trail was little bit sticky

    1. Hi there,
      haha! I am not too sure I can help! if you got it right first time then it sounds like you did something different next time, or the atmosphere where you live has changed, become humid for instance.
      Give it another go I say, it is important that the sugar is caramelized properly.
      Gemma 🙂

    1. Hi Marianne,
      Yes, but there are different types of brown sugar. A very dark one will be really high in molasses and not so good for this. You need a light one and then all will be well.
      Gemma 🙂

    1. Hi there,
      no! Bicarbonate of Soda is an alkaline salt, it reacts with the sugars as they heat to the correct temperature, you would interfere with that chemical reaction,
      Gemma 🙂

    2. If you’re going to coat in chocolate, I added a sprinkle of rock salt to the top when the chocolate was still drying – made it ten times better!

    3. Hi, You can take the caramel a little further when cooking. It will add a bitter note to it. Quite nice if you’re not a fan of sweet.

  30. Hiya. I just made this and followed everything to the T except for one thing – one I put it on the baking sheet I quickly flattened it out.

    It’s the all chewy instead of a crunch. I put it in the freezer and it broke well but then instantly chewy. We covered it in chocolate and now it’s all bent and out of shape 😂

    What did I do wrong? Is it because I interrupted the setting by flattening it? 🤷🏻‍♀️

    We will still eat it. It’ll be smushy chocolate toffee instead 🤣

    1. Haha! Tanya, yes! there were a couple of issues here. Moisture is the enemy of this type of thing, if you live in a humid place then that will affect it, but flattening it out was a BIG mistake! you knocked the structure out of it and it began to go back to its original state.
      I am glad you found it amusing, it also made me laugh out loud, actually I cannot stop laughing.
      Try again, it is a great treat when it works out,
      Gemma 🙂

    2. Edit. I made it again after this comment and left the sugar/syrup cooking longer and it’s almost perfect! A slight burnt taste to it so maybe not as long next time but I’m getting there! Practice makes perfect and all that! We covered it in chocolate so it’s barely noticeable. Oh and I didn’t flatten the mix once on the parchment, although it did overflow all over our sides 🤦🏻‍♀️ x

      1. Hi Tanya,
        That is the idea! Rome they say was not built in a day! Baking takes practice to perfect. It is science really, you learn by your own experience as much as by mine. well done you, persistance is everything,
        Gemma 🙂

    3. Once you pour it, you shouldn’t touch it at all otherwise you’ll pop all the bubbles and it’ll go 2x flatter and would go chewy because there’s not enough gaps between the layers to give it a goo crunch. Just pour it out and let it do it’s thing naturally, leave it for an hour and a half, and it should be fine.
      I also wouldn’t recommend freezing it as that would break down the texture and make it soft, just wrap it in cling film or put it in sealed Tupperware in a cupboard and it should stay crisp

  31. Just made this recipe and the bees nearly swarmed into my kitchen, closed the window just in time. So scary !!!

    1. Hi Diane,
      It sounds like the caramel was not hot enough when the bicarbonate of soda was added. It is the reaction of that high heat with the bicarb which creates the gas and hence the bubbles.
      If you live in a very humid place the honeycomb can dissolve when left at room temperature for a time.
      I am sorry you were disappointed Diane, do give it another go,
      Gemma 🙂

  32. This is the first time I ever made honeycomb. I’m pretty sure it’s very good…we are being atacked by bees….bees all over!

  33. So shall I cover them in chocolate then freeze them until I need them? I am giving them as christmas presents but want to know if I can make in advance and freeze then bring them out closer to christmas!

    1. Hey Jena, Chocolate and this type of Sugar sweet are never good Frozen…I Store mine in an Airtight Well sealed Decorative Glass Jar in the Cupboard…

  34. Hi, my honeycomb doesn’t solidify properly and just ends up like a sticky pile of hard toffee. it has no bubbles in it and doesn’t snap. do you know why this might be and how I could fix it?

    1. Hi Alex,
      try again. This is a learning curve. If the caramel is not right it will not develop into a honeycomb.
      Go back to the recipe and see the video again, it will really help.
      Gemma 🙂

  35. Can u share how this can be stored? I want to make this for my daughter’s birthday and would like to know if I can make it ahead of time (I stay in a non humid climate in India)

    1. Hi Samantha,
      this should store well in an airtight container in a cool place. Humidity, as you have guessed, is the enemy of this type of thing.
      I hope you enjoy making this, make a sample to try,
      Gemma 🙂

  36. Wow what a great recipe and so easy! Thank you Gemma for helping us to bigger, bolder bakers too. You are so great at teaching the art of creating delicious and beautiful food!

  37. One more question, if I wanted to bit this up some and put it between cake layers with 7 minute frosting, would it just dissolve??
    And I’m going to remake my honeycomb ???? got too dark, lol.
    Thanks so much for replying and for all your recipes and videos! ????

      1. Smashingly delicious and a breeze to make.
        I’ve used Vermont Raw Honey and gave the chocolate dip a spot of Italian rum????
        Thank you so much for your lovely candy.

    1. Ah! Sara, I am really sorry to hear this. You have learned a really important lesson, never turn your back on the caramel, you will learn to judge it so that it is just perfect, do not give up, try again!
      Gemma 🙂

  38. Hello!

    I just want to make sure. Did you use caster sugar for this recipe? Is it okay to use normal white sugar instead if you do not have caster sugar?

    1. Hi Alicia,
      I use granulated sugar. Here in the US this is a fine grain sugar, like caster sugar. The important thing is to make sure the grains are dissolved before you bring the temperature up to make a caramel.
      Seasons greetings to you and yours,
      Gemma 🙂

  39. HI Gemma – I kind of wanted to make this into discs and dip half in chocolate. Does it set too quickly for that to be reasonable? I don’t want to set myself up for frustration and can certainly just break it up if that’s better.

    1. Hi Chanel,
      In a word, yes! unless you manage to drop it on to the tray in circles, quickly, it will set hard in a few minutes.
      Let us know how you get on, you have to work FAST,
      Gemma 🙂

      1. That is what I suspected. I just ordered a break apart tray mold, so we’ll see how that goes. I just want uniform shapes for my current purposes.

  40. Hi Gemma, thanks for the wonderful recipe. I tried it. Could you please let me know how much time I need to keep it in fridge and the top of honeycomb is sticky? Am looking going wrong or it is sticky only

    1. Hi there,
      honeycomb is susceptible to humidity, and in a humid environment it will become sticky and actually dissolve. You need to store it in a sealed container at cool temperature for best results.
      I am not sure if this is what you mean, it needs to be protected to stay crisp,
      Gemma 🙂

  41. So my husband made this today with honey. It looks, smells and tastes awesome but it is not as crunchy, it is more soft.
    Should we try with golden syrup? Did he maybe cook it too long, or not enough

    1. Hi Rebecca,
      all candy likes to be made with invert sugars, these are sugars which have been changed bye heating in water to convert the sucrose to fructose/glucose mix. This is the science of baking, above my pay grade, but you can read about it online.
      Honey is naturally an invert sugar to a degree, as it stays liquid for a long time. I think the heating process helps this too as it can be caramelized which needs to happen for this candy.
      I am not sure if this was ever hard in your case, which it should not have been, or it became soft when exposed to room temperature. This candy is particularly vulnerable to humidity, it will not hold up for too long in a moist environment. Under caramelizing will cause an issue for you, and over caramelizing will burn the sugars and make it bitter.
      I think I did not hit this for you, but the important thing is that the honey should work well for you, I am not sure what went wrong. Thank you for being in touch,
      Gemma 🙂

  42. Hi Gemma, I made this honeycomb today, it looked good but when I tasted it, it was really bitter. I used honey, please tell me where I have gone wrong.

    1. hi there,
      You will taste the ingredients you use. The flavor of the honey will come through, and also the bicarbonate of soda adds its’ own flavor.
      I think you did not do anything wrong, but thst you expected a different thing!
      Gemma 🙂

  43. The best recipey ever!! Tried it twice and it was perfect ????????????????????
    Can I make it with clear corn syrup instead? Thank you.????

  44. I did it today and it came out great and very pretty.
    I used a thermometer and let the temperature of the caramel rise to 154 C
    Unfortunatelly I had to made it with honey (I don’t have gold syrup) and so I got an intense honey smell and flavour, which I dislike.
    Now I will have to offer it to someone who likes honey.

    1. Hi Ana,
      Oh dear! This sweet treat was indeed made with honey traditionally. The flavor of honey will concentrate when treated in this way, I am sorry you do not like it, but you are right, you will make friends by sharing it with the right people,
      Gemma 🙂

  45. Tried it and loved it!!! How long will it have the crunchy texture? I have kept it in an airtight container. Will that be enough to keep the texture for a week or so?

    1. Hi Neha,
      How this holds depends on the atmosphere where you live, humidity etc. Keep it as cool as you can in an airtight container, but really I think 3 – 4 days will be stretching it, it tends to dissolve when exposed to the air. Covered in chocolate it may hold longer.
      I hope this is of help,
      Gemma 🙂

  46. Just wondering does it make any different using either golden syrup or honey? (Like in flavour or consistency)

    1. Hi Salma,

      Great question. I know for best results and flavor it is best to use golden syrup. It reacts a little differently than honey does. If you have access to it then I suggest that.

      Best,
      Gemma.

  47. i tried this and worked very well.
    can you substitute the honey for glucose syrup? is it possible to get a different colour? Thanks

    1. Hi Victoria,

      You know, that is a great question. I honestly don’t know, but there is a part of me that thinks it might work. However you will need to cook it longer to get your caramel because it’s not already ‘caramel like’ .

      If you try it let me know. The best best option is Lyles Golden syrup. You can get it on Amazon pretty cheaply.
      Gemma.

  48. Hey! Decided to try this out today. I must say I think I did well, though I’m probably going to be getting Golden Syrup or something similar that isn’t honey. You were right when you said that Honey burns faster. My batch had a slightly burned taste (or at least I think that’s what it was…I could just not like the taste of cooked honey).

    I will say though, using a thermometer probably would work better than eyeing it out. I’m assuming you want to get the mixture to the hard crack stage. Would doubling the recipe work the same way? I found that these measurements don’t seem to make up much product, and it may also be why my batch tasted burnt. I used a wide pot since I didn’t have anything else I trusted and I guess that can make the mixture cook faster and burn it a lot easier. Perhaps making sure the mixture isn’t spread so thin while cooking it will help.

    1. Hi Kyle,
      you hit the nail on the head! If you use a wide pot you will get to temperature very fast with a small amount of ingredients. This works well if you are reducing something, like making condensed milk/dulce De Leche for instance, but not so much for this. It is important to be able to judge it, and I tended to do this by eye/smell until recently, it is a learning curve. Practice this with a little pan, and a little mix, get the sugar dissolved before you raise the temperature, then watch it! It changes, the bubbles change, and as it is about right the smell changes too, becomes like the color of whiskey. Get this right and you will be able to use the technique for all sorts of things. Creme caramel! yum!
      Gemma 🙂

      1. Hello! It is possible make it with Leche condensada instead of honey??? Also whats the difference if you put more or less baking soda?? More bubbles texture?
        Thanks!! Love the recipe

        1. Hi Javier,
          This needs to be sugar, or honey, not anything which has any water content.
          If you change the recipe it changes the results of this recipe, it simply will not work. I say, give it a go!
          Gemma 🙂

    1. Hi Shawlin,
      I am sorry to hear that! Did you add a bit too much too? Really soda always needs to be sieved, or at the very least have the lumps pressed out, in your hand, like I do.
      Do try again, soda tends to clump,
      Gemma 🙂

      1. HI,
        Not too much. I added exactly 1 1/2 teaspoons but some of the soda did not mix well. I have posted picture here, you can see.

        I will have to buy new soda I think.
        Thanks,
        Shawlin.

        1. Hi there Shawlin,
          Yes, soda can begin to clump when it gets damp, and it gets damp really quickly. If you have ould jars with a good screw lid, sterilize it and dry it thoroughly, use it to store the soda once open,
          Gemma 🙂

  49. Hi Gemma,

    I followed your recipe exactly. I set a timer for 3 minutes, but it started smelling burnt and three minutes wasn’t up yet. It was on medium heat.. what am i doing wrong?

    1. Hi Liz,
      You cannot do this by using timer. You have to use your eye, get a sense of it. It is a learning.
      The time is just an indication, this is true of almost all baking really.
      Try again,
      Gemma 🙂

    1. Hi there,
      There tends to be a slight soda taste, and if the caramel has been taken too far it will look dark and taste bitter. I really cannot say what went wrong for you.
      go back to the video and see if you can spot it!
      Gemma 🙂

  50. Hi Gemma

    I am Serena and today I made your honey comb and it turned out perfect ???????? with the cold water technique thank u so much for creating AWESOME RECIPIES

    Serena Williams????????

  51. Hi Gemma, I was wondering if I could substitute golden syrup for traditonal syrup?
    Thank you for sharing your amazing recipes!!

  52. Hi Gemma.. tried this recipe but it was really chewy like sticky coffee… I did use a timer and Everything.. where would I have gone wrong ?

    1. Hi,

      So I know what you experienced because it has happened to me. The thing I think it is is the atmosphere. Maybe your weather is more humid or damp. It happens to me some times but not all of the time. I hope you still use it for ice cream or something good 🙂

      1. Ok..I had also kept it out for quite some time…around 3 hours or so.. and the atmosphere was humid.. thanks… By the way, I love your 2 ingredient ice cream… I have to keep making batches of it..

    2. On my first attempt the honeycomb was sticky enough to glue my jaws shut. Others on the internet mentioned that the sugar has to reach the “hard-crack stage” (at 150 C). So, the second time, I turned up the heat and left it on the pan for longer, and (since I don’t have a thermometer) periodically dripped the mixture into a glass of cold water, until the solidified drip of sugar could be snapped. I then whisked in the bicarb soda, and left the mixture near an open door so it would stay dry. This time it was perfectly crunchy.

      1. YEA!
        I am doing my happy dance Ahmad! It is a bit of a learning curve, and the cold water trick is an inspiration. Other bold bakers will love to get this tip,
        Gemma 🙂

  53. Hi
    I just watched you recipe of honeycomb.
    I saw some other too but some used butter.
    And I was wondering do we use butter in honeycomb?
    If we use it, will there be a big difference in taste?

    1. Hi there,
      honeycomb is really puffed caramel, it works best when it is just caramelized sugar, which is not too dark, and bicarbonate of soda!
      The butterscotch pudding is a type of custard really, and this is heavily dependent on eggs, for richness and flavor. Using fresh cream for richness, in place of the 1/2 and 1/2, and increasing the cornstarch/cornflour by 1 teaspoon or so, will make this like a pudding. I would not use a replacer as such in this recipe,
      Gemma 🙂

  54. Was this copied from Nigella’s website? Looks EXACTLY the same as:

    “Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so.
    Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
    Leave until set and then bash at it, so that it splinters into many glinting pieces.”

    Above is from https://www.nigella.com/recipes/hokey-pokey

    Copyright???

    1. Hi Veronica,
      Recipes like this one are generic, they do not belong to any one person, there is only one way to do it! It would be like saying that a Victoria Sponge recipe is plagiarized, it belongs to no one person, nobody can say who invented it.
      I have been making this recipe in this way since I was in college, it is a classic honeycomb recipe.
      I appreciate your concern, but If I use, or adapt a particular recipe from a particular chef, I will say so.
      I hope this helps you,
      Gemma 🙂

      1. Hi Gemma,

        I think Veronica is just trying to varify if this recipe is plagiarized simply because it’s “word for word” in both websites (yours and Nigella’s)

        We know this recipe is generic but I’ve seen other chefs use their own wordings or descriptions of the the method.

        On note – maybe it was the other website that copied your exact description – who knows.

        Take care and keep boldly baking.

        1. Hi there,
          Yes, it is always difficult with a generic recipe, it does not belong to anyone really. There are a number of recipes in this category, and generic names for them too, it is a bit of a minefield!
          Thank you for being here with us,
          Gemma 🙂

  55. Hi Gemma,
    Just wondering how you would go about doubling this recipe? It turned out really well with your quantities however when I tried to double the recipe it was a fail. Lol.
    Any advice would be great thanks.
    Cheer Nicole.

    1. Hi Nicole,
      I really would have thought that doubling this recipe would not be a problem. The only thing that I would try would be to increase the bicarbonate of soda, by just a tad! perhaps 1/2 teaspoon extra. I will try it when I get a moment,
      Gemma 🙂

      1. Thanks Gemma,
        What are you thoughts on using maple syrup instead of golden or honey?

        Thanks muchly,
        Nicole.

        1. Hi Nicola,
          You can make a form of honeycomb with maple syrup, it is a different recipe, and a different result. I prefer to use golden syrup as here, it is more reliable.
          Check out a few other versions online, they are interesting!
          Gemma 🙂

    2. Hi Gemma,

      How do you recommend this honeycomb be stored? I made some, coated it completely in chocolate and left it on the bench in an airtight container. After a week the honeycomb on the inside is chewy, not crunchy at all. Any advice would be appreciated. Thank you 🙂

      1. Hi Nicole,
        Honeycomb tends to ‘melt’ after a period at room temperature. When it is stored in an airtight container this is less likely.
        Getting the caramel to the right stage, color, makes this more stable, it becomes more brittle. I know this is a learning curve, and it is worth getting it right.
        If this was a first attempt at this, I think you did very well. I hope this is of help,
        Gemma 🙂

  56. Hi there.. Thanks to great recipe.. It’s super easy and quick n Def yummy.. Don’t get much chocolate in the country I am and this honey comb with chocolate is soo good to cover for the crunchie chocolate back in my country south africa.. Any idea how I can cut them into neat mini bars to dip into chocolate.. Instead of cracking thm up.. Thanks

    1. Ah! This is a connundrum!
      It is difficult to cut these without splintering them. They are usually served in odd shapes, even when bought in expensive stores, as an artisan product! So, I think you should embrace the oddness of the shapes, and enjoy,
      Gemma 🙂

  57. Hi Gemma,

    Great video, but I’m wondering if you could please give me a degree that the golden syrup/sugar mixture should be boiled to before adding in the bicarb? Thank you so much

    Best,
    Tonia

  58. Hallo Gemma,

    Glad i found your recipe for Honeycomb. I’ve been trying to make it with a recipe from another site and its been a horrible failure. First time with yours and i got the closest i’ve gotten yet.
    I think i let it simmer a little too long as it seems a little over done. But my biggest issue was it is a lot chewier (word?) than the Crunchie bar. Any thoughts on how to make it just be Crunchie..and not Chewie?

    Cheers,

    John

    1. Hi there John,
      This is practice! there should be no simmering, it is about getting the sugars to the right place, then adding the soda, when this activates it is done, pour it out, let it set!
      It took me a few times to get this right too, it is tricky, but when you get it right, then you wil always get it right!
      Gemma 🙂

  59. Gemma,
    why does most recipes to do this say to boil to crack point but yours does not? I’m just trying to make this and yours is the latest recipe I’ve found. thanks for your help…

    john

    1. Hi John,
      sorry, I respponded to your last message before I saw this one. this is about cooking by eye, this is important too, a lot of cooking is done by instinct, as it always was, before sugar thermometers, and to a degree before we knoew about the science of baking. So, you need to see it, to watch it caramelize, to be brave about it, judge the color right and be readt to act with the soda! that is what makes this a learning curve, when you get it just right, you will never get it wrong again, so, get to it!
      Gemma 🙂

      1. Gemma,
        thanks so much for the reply and encouragment. Sorry for double posting.. put it down to… frustration with my own baking. I did a third batch today and honestly it was the best one yet. My wife thinks it was still a bit burned and still too chewy. I think the chewy is a matter of waiting longer for it dry out.. atleast thats todays story. The burned came from not cleaning off sugar from the side of the pot while cooking.. that burned and then it mixed in with the rest. I feel really good about the rest though. It was a nice colour and i feel like it was the best one yet. A few more tries this weekend and I think i’ll have it. Then I think i’m gonna try something even harder.. Brandy Snaps…
        Cheers,
        John

        1. Ah John, you are a trooper! your wife should be delighed with your efforts, well done
          This business with caramelized sugars on the sides of the pot is a problem with all sorts of things, including jam making. A wet brush, I use a paint brush for this, down the sides of the of the pot, gently does it!
          Brandy snaps are not actually more difficult, this will be great, I am waiting to hear,
          Gemma 🙂

          1. OH MY… made the Brandy Snaps today… Unqualified success… can’t believe I did it first time.. Compared to making honeycomb… it was a breeze.

  60. can you make me a vidio about how to make a honeycomb snacks like honeycomb milk shake, because i realy wanted to have a yummy honeycomb milkshake.
    pleaseeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee

  61. Sadly this recipe doesn’t seem to work with vegan sugar (I use Florida Crystals in the U.S.) The baking soda just doesn’t puff it up very much. So if you’re a vegetarian, you’re out of luck.

    1. Bertie it sounds like you did not cook the sugars long enough, to get the caramel to form, this takes 3 minutes. The soda will not do its work if you do not get this stage right 🙂

  62. Hi chef gemma! Can I substitute golden syrup with 2 parts light corn syrup and 1 part molasses? Thank you very much! 🙂 Luv u :*

  63. Hi gemma. If I am going to do the half of this recipe I will let it simmer 3 minutes also or less especially when I am using honey. Please answer me quickly because I want to make it tomorrow

    Rawan?

      1. I tried it without adding any salt. It came out great (I’m hiding it from my family to make it last :p). But mine was nowhere near as bubbly as yours. Could that happen because of overmixing?

  64. Hi Gemme,
    I just made the Honeycomb and came out delicious.
    I have one questionä never had honeycomb before so I don’t know if it’s right.
    Should it stay sticky on top?

    1. Hi Rachely,
      good question. well done you for trying this. In a humid environment this can become sticky, if left at room temperature. Store it in an airtight container.
      It does take a little practice,
      Gemma 🙂

  65. Is this made using granulated or castor sugar, or does it not matter. So glad we have golden syrup, yummy x

    1. Hi there,
      For me it will be a dark chocolate, which works well with the sweetness of the honeycomb. I generally use one which is about 70% cocoa solids. Many people prefer milk chocolate, and this will also work, however it is more tricky to melt, so take care!
      Gemma 🙂

  66. since golden syrup is made from natural sugar, can I skip or adjust white sugar to make honeycomb less sweet? thanks 🙂

    1. Thanks for your question. For the best results I recommend following this recipe exactly. Hope this helps 🙂

  67. Hi. There. Mr really impressed with the first attempt I made from your recipe of honeycomb. Thank u. One Question pls why does it get sticky And how do u store it?? Many thanks. Divya. Yogesh.

    1. Hi Divya,
      Thank you for being in touch. It gets sticky if exposed to the air in a warm environment. The sugars begin to melt. You need to store this in a cool place in an airtight tin,
      Gemma 🙂

  68. Hi Gemma
    i really love your recipes and your explanations and YOU. you say all the details, you say everything and don’t keep any secrecrets, i appreciate it!
    can you learn how to make golden syrup!! we don hav it here! i would be very nice.
    THANK U

    1. Hi Rihanneh,
      This is a great idea, I will have to do some research, it must be possible to make this at home. I am lucky to have such a great selection of ingredients available to me. but you probably have other delicious things!
      Gemma 🙂

  69. Hi,
    Tried the honey comb but it taste like baking soda and become very hard
    What went wrong?
    Hendrik

    1. Hi there,
      Sounds like an imbalance in the recipe, quantities a little off perhaps.
      I am sorry that this did not work for you this time, give it another try!
      Gemma 🙂

  70. Hey Gemma!
    I absolutely love your recipes! <3 I am planning to make the 'Homemade Honeycomb' along with your 'Celery Stamp Rose Painted Cake' for a brunch party this week. But I wanted to know if I could use maple syrup instead of Golden Syrup as it is not available where I live and also because I am not a honey fan 😛
    Thank You 😀

    1. Hi Zayan,
      I do not think maple syrup will work for this recipe. Golden syrup is not honey! it is a sugar syrup, made from natural sugar, it is thick and viscous. Maple syrup is a different thing. You could try a little of this to see how it works, but I never tried it,
      Gemma 🙂

  71. ok thank you for all the help. I made a pineapple sorbe and meringues for my family with whipped cream… was totally delicious!!!
    Arwen 🙂

  72. Hey Gemma 🙂 I really like your channel, luv the home-made ice-cream recipes without a machine recipes… do you think that you could please make me a gluten- free banting version??? thanks xx Arwen 😀

    1. Hi Arwen,
      I am probably not the best resource for Banting type recipes! My dole whip recipe however falls into this category, and there are also others on the website which fit this bill, such as the frozen yogurt recipes, where you can leave out the sweeteners.
      Gemma 🙂

  73. Hey 🙂 I really like your channel, luv the home-made ice-cream recipes without a machine recipes… do you think that you could please make me a gluten- free banting version??? thanks xx Arwen

  74. hi, i was searching for this recipe for a long time like dream come true. i definitely try honey cone and let you know how it turn out i have 5 year old daughter and she love to work with me in the kitchen and i also try ice cream because she loved ice ice. thanks a lot for these wonderful recipes .

    1. Thanks so much for visiting my website! Really glad you liked these recipes. Stay tuned for more 🙂

  75. Hi gemma, I’m a huge fan of you.
    I tried this recipe and the honeycomb was to thin. What is the problem? Do you think I should add more baking soda?

    1. Hi Raden,

      Delighted you like my videos. I ‘think’ the problem is over whisking. Whisk in the bread soda until just in there, then stop and pour out. Do it as fast as you can so the chemical reaction is still active when you pour it on the tray. Hope this helps

      Good luck 🙂

  76. Hey Gemma..!! I’ve been exploring your website since yesterday..n have already tried the mug muffins..! next on my charts is funfetti n honeycomb.

    Thanks for sharing your lovely recipes ?

  77. Hi Gemma!
    I tried making the honey comb and it was just divine!My first batch got burnt and when I tasted it,it was very bitter.The second time I tried it was very successful.I was just wondering is their a way of preventing it from getting bitter?Please let me know.Your baking is so lovely!

  78. Hi Gemma! I just wanted to say that I love your channel and recently surprised my mum with this recipe for her birthday. Thanks for the amazing idea! Oh and also… Cool name! 😉

  79. thank you for showing me ho to make honeycomb genna, i can’t wait to try it with your icecream recipe, thank you.

  80. helo gemma, I tried this,your recipe of honey comb but i replaced golden syrup with honey.. I s it normal for it to taste awfully bitter?

    1. Hi, so the honey does taste more bitter then golden syrup and have a strong honey flavor. So it could be the honey but it MIGHT also be maybe the honey was cooked a little to long boring the sugars in the honey. Golden syrup is best to make it but if you use honey again then I would say cook less and absolutely make sure it does smoke. 🙂

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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