This easy honeycomb recipe is perfect for satisfying your sweet tooth. With just a few ingredients, you can create a crunchy, homemade candy that's just like a Crunchie bar . Dipped in rich dark chocolate, these honeycomb chunks make for an irresistible snack or a delightful homemade gift.
You'll also love chocolate brownies, marble brownies, millionaire shortbread bars, and Nutella brownies.
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⭐️ Why this recipe works
- Crunchy Texture: The perfect combination of sugar and bicarbonate of soda creates an airy, crunchy texture.
- Simple Ingredients: Uses basic pantry staples like sugar, honey, and bicarb of soda (baking soda).
- Quick to Make: This recipe comes together in under 30 minutes, making it perfect for last-minute treats.
- Versatile Usage: Can be enjoyed on its own or used as a topping for desserts.
- Dipping Option: Adding a layer of dark chocolate enhances the flavour and provides a delightful contrast to the honeycomb.
🧾 Ingredients overview
- Caster sugar: The fine texture of caster sugar ensures smooth caramelisation.
- Honey or golden syrup: Adds sweetness and a rich, deep flavour to the honeycomb.
- Bicarbonate of soda: Reacts with the hot sugar mixture to create the signature airy texture.
- Dark chocolate: Optional, for dipping the honeycomb to add a rich, contrasting flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Honeycomb recipe step-by-step
- Prepare the Baking Tin: Line a 22 cm square baking tin with greaseproof non-stick baking paper to prevent sticking.
- Heat the Ingredients: Place the caster sugar and honey or golden syrup into a saucepan with high sides. Heat over low heat until the sugar starts to dissolve.
- Boil the Mixture: Once the sugar has dissolved, increase the heat. Continue whisking until the mixture reaches 140°C.
- Add Bicarbonate of Soda: Quickly whisk the bicarbonate of soda into the mixture until well combined. Immediately pour the mixture into the prepared tin.
- Cool the Honeycomb: Allow the honeycomb to cool completely in the tin without moving or touching it to retain its airy texture.
- Melt the Chocolate: Melt the dark chocolate in the microwave in short bursts until smooth. Use a fork to dip the honeycomb chunks into the chocolate.
- Set and Store: Place the dipped honeycomb on a cooling rack to set the chocolate. Once set, break the honeycomb into chunks and store in an airtight container for up to 3 days.
📖 Variations
- Flavour Additions: Add a teaspoon of vanilla extract or a pinch of sea salt to the mixture for extra depth of flavour.
- Chocolate Types: Use milk or white chocolate instead of dark chocolate for a sweeter taste.
- Nuts: Sprinkle chopped nuts over the honeycomb before it sets for added crunch.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Avoid Moisture: Store honeycomb in an airtight container to prevent it from becoming sticky.
- Prevent Crystallisation: Stir the sugar mixture gently to avoid introducing air, which can cause crystallisation.
- Storage Advice: Keep the honeycomb away from humidity and direct sunlight to maintain its crunchiness.
🍯 Storing and reheating leftovers
- Room-temperature: Store the cooled honeycomb in an airtight container at room-temperature for up to 2 weeks.
- Reheat: To refresh the honeycomb, avoid reheating as it may lose its crunch. Enjoy directly from the fridge or freezer.
❓Recipe FAQ's
Yes, you can add a few drops of your favorite extracts (like almond or peppermint) or spices (such as cinnamon or ginger) to the sugar mixture before it reaches the boiling point.
Overcooking the sugar mixture can cause a bitter taste. Remove the mixture from heat promptly once it reaches the correct temperature.
Yes, honeycomb and sponge toffee are essentially the same thing, with slight variations in recipes and names depending on the region.
Looking for other holiday baking recipes like this? Try these:
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Quick and Easy 3 Ingredient Honeycomb
Ingredients
- 300 g (2 ¼ cups) caster sugar
- 150 g (½ cups) honey or golden syrup
- 3 teaspoons bicarbonate of soda
- 50 g (1 ¾ oz) dark chocolate, melted (for dipping)
Instructions
- Prepare the Baking Tin: Line a 22 cm square baking tin with greaseproof non-stick baking paper.
- Heat the Ingredients: Place the caster sugar and honey or golden syrup into a saucepan with high sides. Heat over low heat until the sugar starts to dissolve.
- Boil the Mixture: Once the sugar has dissolved, increase the heat. Continue whisking until the mixture reaches 140°C.
- Add Bicarbonate of Soda: Quickly whisk the bicarbonate of soda into the mixture until well combined. Immediately pour the mixture into the prepared tin. Do not move or touch the mixture once it's in the pan, as this will knock the air out of it.
- Cool the Honeycomb: Allow the honeycomb to cool completely in the tin.
- Melt the Chocolate: Melt the dark chocolate in the microwave in short bursts until smooth. Use a fork to dip the honeycomb chunks into the chocolate.
- Set and Store: Place the dipped honeycomb on a cooling rack to set the chocolate. Once set, break the honeycomb into chunks and store in an airtight container for up to 3 days.
Notes
- Use a Thermometer: For best results, use a candy thermometer to ensure the mixture reaches the correct temperature.
- Storage: Moisture is the enemy of honeycomb. Be sure to store it in a dry, airtight container to maintain its crunchiness.
- Setting Time: Ensure the honeycomb is completely set before breaking it apart to avoid crumbling.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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