Introduction: Honeycomb

I first made this as a teenager. It is magic the way it changes from liquid caramel to a froth which sets into a crunchie.

Step 1: Ingredients

100 g castor sugar
2tablespoons golden syrup
1.5 teaspoons bicarbonate of soda

Step 2: Make the Caramel

Put the sugar and the golden syrup on a saucepan and heat gently, swirling, until the sugar melts into a caramel. Heat until golden brown.

Step 3: Add the Bicarb

Add the bicarbonate and stir, it will froth up into a foam. Pour into a tin lined with well-greased foil. Leave to cool.

Step 4: The Finishes Honeycomb

Turn out of the tin and break up into pieces.

You can dip it in chocolate to
Make home-made crunchies.

Fold into ice cream or break up and use to decorate desserts.



    • Tiny Home Contest

      Tiny Home Contest
    • Halloween Contest 2018

      Halloween Contest 2018
    • Audio Contest 2018

      Audio Contest 2018

    5 Discussions

    mmm, yum! great with ice-cream!

    Hi martha,

    I tried this the last weekend.I was a bit disappointed though, since mine was kind of softish and not really crunchy or brittle. any idea what could have gone wrong?

    1 reply

    Maybe you didn't cook the caramel for long enough before adding the bicarb? Or maybe you had too much golden syrup? You need it to be a caramel that would set to a brittle consistency if you didn't put the bicarb in.
    It quickly goes sticky if left around for long, even in an airtight container.
    Also the weather can affect sugar work, if it's humid then it is much more difficult to make it set properly.
    Have another go, maybe? Or try a different recipe - mine came from a Nigella Lawson book. Good luck!

    Wow, this looks great. It looks a lot like something I had at a small candy shop when I was younger. They called it sea-foam and it had this great, crunchy snap but it was still a little squishy, almost like freeze-dried astronaut ice-cream.