Honeycomb (cinder toffee)


  • ½ tsp FREEE Bicarbonate of Soda
  • 150g caster sugar
  • 75g golden syrup
  • 1 tbsp water
  • 150g plain chocolate


  1. Line a 23 x 33cm/9 x 13” baking tray with parchment.
  2. Sieve the bicarbonate of soda onto a plate and put this next to the cooker,
  3. Put the sugar, golden syrup and water into a large saucepan and stir to combine.
  4. Start to heat the pan very gently without stirring.
  5. When the sugar and syrup start to look runny swirl the pan and when small bubbles start to appear, increase the heat.
  6. Bring the syrup to the boil, swirling the pan occasionally.
  7. Put the sugar thermometer into the pan and watch until the temperature reaches the soft crack stage, 140°C/275°F, about 3 -6 minutes as the colour starts to look richer.
  8. Remove from the heat and immediately stir the prepared bicarbonate of soda into the syrup.
  9. As it starts to froth vigorously, quickly and carefully stir to ensure the soda is well combined.
  10. Before the bubbling subsides pour the mixture into the prepared tray.
  11. Leave the honeycomb to set where it falls in the baking tray, avoid spreading it out as this can deflate the air bubbles.
  12. Allow to cool away from drafts and steam.
  13. As soon as the honeycomb is completely cold store it in an airtight tin.
  14. Break honeycomb into pieces to serve.

Chocolate Topping

  1. Break the chocolate into small pieces and gently melt until runny.
  2. Either pour randomly over the top of cold honeycomb or break the honeycomb into pieces, dip them into the chocolate and leave to cool on parchment paper.