• Dona Tarte

Golden Honeycomb

I've thrown this recipe for Honeycomb.. or as some call it "Hokey Pokey" or "Cinder Toffee" and apparently even "Puff Candy" could it be problematic? Maybe. Tasty? 100%!!


You'd think that Honeycomb would involve Honey, not particularly. This recipe uses Golden Syrup which I find heats better and gives a more rounded taste, Honey is a little less reliable, can gain a burnt flavour much faster. You can use honey (carefully) but in my personal opinion, I prefer the Cupboard Classic!


You can use it on Desserts, to decorate Cakes, to cover in Chocolate and make homemade Crunchies or just to eat the entire tin and cry watching TikToks, but who does that? ...


Whelp that got personal.. the recipe goes as follows;

Golden Honeycomb

60g Golden Syrup

100g Sugar

1 1/2 tsp Bicarbonate of Soda


  1. Firstly line a baking tin with greaseproof parchment, I always use a 9 x 9 inch tin with the paper loosely placed in as it still allows the Honeycomb to keep some thickness. If you use a larger tin, it will set thinner, a smaller one with set thicker. Its completely up to you and what you'll use it for!

  2. Mix together the golden syrup and sugar in a small to medium saucepan. Place on a medium heat until it reaches a darker golden colour, roughly 5-6 minutes. Once on the heat, do NOT stir anymore as it can encourage crystallization before we reach the right stage.

  3. BE PREPARED FOR THIS PART!! Once a mapely colour, add in your Bicarbonate of Soda and immediately whisk in for a few seconds before pouring it straight into the tin. It will begin to set almost immediately so you MUST work fast.

  4. Once set, you can begin to break up and use within your baked products!! x

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