Candy Homemade Honeycomb & Cadbury Crunchie Bars 4.64 from 600 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! By Gemma Stafford | August 27, 2014 | 344 Last updated on May 11, 2020 This post may contain affiliate links. Please see my full disclosure for details. Dessert Caramel Chocolate Limited Ingredients Saucepan 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! Get more Recipes! Snickers Candy Bar Fudge 2-Ingredient Homemade Ice Cream Recipe 3 Chocolate Fudge Recipes Be sure to follow Bigger Bolder Baking on Facebook! Try These Recipes! Salted Caramel Chocolate TrufflesRuby Chocolate Truffles With RaspberriesHot Chocolate TrufflesGemma's 3-Ingredient Gingerbread Truffles Watch The Recipe Video! Homemade Honeycomb and Cadbury Crunchie Bars 4.64 from 600 votes Print Recipe 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! Author: Gemma Stafford Servings: 6 Dessert Caramel Chocolate Limited Ingredients Saucepan Prep Time 10 minsCook Time 3 minsTotal 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! Author: Gemma Stafford Servings: 6 Ingredients ½ cup (100g) sugar4 tablespoons golden syrup or honey1 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 Upload Photo 40 Images 6licoricesticks Sha kfloves2bake Cheryl Chongsiam Prasheedha Alanly Wong Load More