Honeycomb

This Homemade Honeycomb Recipe has been triple tested and works a treat every time! Expect sweet, golden, light-as-air goodness – and dip it in chocolate to re-create the popular “Crunchie” chocolate bar.

Jump to:

• The recipe
• Ingredient notes
• How to make Honeycomb
• Ideas to make it even sweeter
• Storage
• More sweet stuff
• Honeycomb Recipe

The recipe

This recipe is one from my Nan Mac's handwritten collection. Keep scrolling for the tested and tweaked version.

Ingredient notes

This is a honeycomb recipe with real honey. I recommend using good quality, local honey if it’s available.

There’s also plenty of sugar, of course, plus white vinegar, a little butter and bicarb soda.

How to make Honeycomb

If you have a candy thermometer, this recipe is quite straightforward and extremely reliable. You can buy a candy thermometer at Kmart, Woolies, Spotlight and similar stores. You can also buy one at an affordable price online.

If you don’t have a candy thermometer, you’ll have to rely on the colour of the sugar mixture to gauge when it’s cooked.

The mixture will change colour from white to clear to cream to golden.

The golden colour in the picture above is a good indication of what your toffee mixture should look like when it’s cooked and ready to be magically transformed into honeycomb. 

Honeycomb: step by step success

Okay, let’s take a step back and work through this recipe from the beginning.

First, you need to prepare your slice tray by greasing and lining with baking paper. Next, you add all of the ingredients apart from the bicarb soda to a saucepan. Stir to combine and heat very gently to dissolve the sugar. Bring to the boil over low to medium heat.

If you have a candy thermometer, place it in the saucepan once the sugar has dissolved. Once your mixture is boiling, you may have to reduce the heat a little to make sure it just maintains a boil without boiling too furiously.

Keep an eye on your mixture as it boils, and you can give it a little stir from time to time. It should take about 5 or 10 minutes to achieve the golden colour you see in the picture above.

If you’re using a candy thermometer, simply wait until it reaches 155 degrees celsius (310 degrees fahrenheit) before removing the mixture from the heat.

The final step for light-as-air honeycomb

The next step is absolutely critical.

Sprinkle the bicarb soda over the mixture and then gently combine until all of the mixture is frothy. Once you reach this point, stop stirring immediately.

Instead, pack it into an airtight container and leave in a cool, dry place.

Continuing to stir will mean the mixture starts losing its airiness and frothiness. Which means your honeycomb will end up more like toffee. You don’t want that! 

Next, gently pour the mixture into your slice tin and allow to cool.

Once cool, remove from the tin and break into pieces with your hands. 

Ideas to make it even sweeter

If you manage to fight the temptation to eat it all at once, there are plenty of ways to enjoy your homemade honeycomb.

First, you can dip it, or drizzle it, in chocolate. Chocolate and honeycomb is heavenly.

You could also crush it and enjoy it sprinkled on ice cream, add it to cookie recipes or stir it through a chocolate cheesecake mixture.

Storage

Honeycomb will quickly go sticky in the fridge or a humid environment.

Better still, share it with friends and you won’t need to store it for long! 

More sweet stuff

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Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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