honeycomb a.k.a cinder toffee

  • Yield:

    1 baking tray
  • Cooking Method:

  • Prep Time:

    5 mins
  • Cook Time:

    10 mins
honeycomb a.k.a cinder toffee

This is GREAT fun to make - like a magical science experiment your children will enjoy watching from a safe distance (as the sugar gets über hot). Then once it's cooled there's the joy and wonder of homemade honeycomb AKA cinder toffee to savour as it melts in sugary sweetness on their tongues. It's a holiday special for us; we freeze the majority of it and enjoy bits and pieces straight from the freezer over the hols. 


  • 1½ tsp bicarbonate of soda
  • 100 g caster sugar
  • 4 Tbs golden syrup


  1. Prepare a baking tray by lining it with baking paper. Have your whisk out ready to use, and measure out your bicarbonate of soda (pop it in a bowl).

  2. Put your caster sugar and golden syrup into a heavy based pan and mix them up so that they're thoroughly combined.

    mixed & ready to have the heat turned on

  3. Now you can  turn on the heat, it's really important that you do NOT stir at all! The sugars will heat up to the point where they're a mass of bubbles – turn the temperature down at that point so that the bubbles stay at a consistent level and time for 4 minutes. After 4 mins remove the pan from the heat. (It needs to stay a lovely golden colour - if it darkens before the 4 mins are up remove from the heat.)

  4. Immediately whisk in your pre-measured bicarbonate of soda, then pour into your waiting baking tray and leave to cool.

  5. Once cooled break into chunks (Aars started taste-testing at this stage)

  6. We love to drizzle Aars safe chocolate over the top for a kinda crunchie treat! 


The honeycomb responds well to being frozen so we pop most of the pieces into a ziplock bag to be enjoyed in bits and pieces on other days. Have fun making yours!