Candy

Homemade Honeycomb & Cadbury Crunchie Bars

4.65 from 605 votes
Use my Homemade Honeycomb Recipe 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 chocolate-covered honeycomb similar to Cadbury Crunchie Bars — so let’s get baking!

What Is Honeycomb Candy?

There are a few different variations of honeycomb candy, but they all end up very similar. Some call it Honeycomb toffee, sponge toffee, or even cinder toffee, but at the core, it’s a crunchy sugary toffee-type treat that’s perfect for any occasion!

What You Need For This Honeycomb Recipe

A stack of homemade honeycomb.

How Do You Make Homemade Honeycomb

This honeycomb candy recipe is not only easy, the end result is a tasty crunchy bar that will rival even the Cadbury Crunchie Bar. Here’s how you make it — as you can see, it’s very simple (and don’t forget to get the full recipe with measurements, down below): 

  1. Line baking sheet with parchment paper.
  2. Combine the sugar and golden syrup or honey into a pot and allow the sugar mixture to melt. Heat the pot on medium for three minutes.
  3. Turn off heat. Whisk in bicarbonate of soda until foamy.
  4. Pour the mixture onto the baking tray using a spatula.
  5. Let it set and then break into pieces.
  6. Melt the dark chocolate. Dip the broken honeycomb into the melted chocolate with a fork.
  7. Cool the chocolate-coated honeycomb on a wire rack.

Can You Freeze Homemade Honeycomb?

You can definitely freeze this honeycomb candy. In fact, it’s a great way to keep it fresh and hard.

How Long Does Homemade Honeycomb Last?

Luckily, homemade honeycomb can last forever — just like honey. However, the honeycomb will keep for longer in dry environments, so if you live in a humid climate, make sure you freeze it to make sure it maintains its form. If dipped in chocolate, your crunchy bar should last a month’s time.

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Full (and printable) recipe below!

Watch The Recipe Video!

Homemade Honeycomb and Cadbury Crunchie Bars Recipe

4.65 from 605 votes
Make my Homemade Honeycomb recipe, the crunchy toffee caramel you can use to make Cadbury Crunchy Bars, or even add to my 2-Ingredient Homemade Ice Cream!
Servings: 6
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Make my Homemade Honeycomb recipe, the crunchy toffee caramel you can use to make Cadbury Crunchy Bars, or even add to my 2-Ingredient Homemade Ice Cream!
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 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 rack 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

 

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Maggie
Maggie
1 year ago

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 😋

Ana Melo
Ana Melo
1 year ago

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!

Anirudh
Anirudh
1 year ago

Can we add a little salt to break down the sweetness of the candy?

Samantha
1 year ago

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)

Diane Burgess
Diane Burgess
1 year ago

mine ended up more like toffe. I dont know why

Jena Cheung
Jena Cheung
1 year ago

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!

Gemma Stafford
Editor
1 year ago

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.

Gina
Gina
1 year ago

We used to make that in home economics class at school! I’ve never forgotten how to make it.

Isabel
Isabel
1 year ago

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! 🙂

Zayna
Zayna
4 months ago

Hi Gemma 🙂
Is it possible if I could use brown sugar (demerara) instead of white sugar?
Please reply 🙂

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!