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Perhaps one of the most fascinating confectionary is this simple to make Honeycomb, which receives the name due to its resemblance to the bee's wax cells.

Some recipes use golden syrup but I find using honey gives the best flavour and also stay true to its given name. Bi-carbonate soda are used as it interacts with heat to produce the light and airy texture that its interior should be and the best result comes from following the recommended temperature guideline.

Some of the things you can do with honeycomb are to eat it on its own (my favourite!) , dip them in chocolate or simply toss them in ice creams!





Tools: 18 cm square pan, thermometer

80 g Water

105 g Honey

180 g Glucose

240 g Caster Sugar

6 g Bi-carbonate Soda


Note: It is recommended that you read through the whole instructions before proceeding. Ensure that you have all your trays lined and ingredients ready before starting.

Caution: When bicarbonate-soda are added in to the hot sugar, they will foam and rise over in the pot, so ensure that you use a pot that is tall enough to allow that and to prevent any overspill. Be careful to not burn yourself whenever working with hot sugar.


1. Line an 18cm square tin with non-stick parchment paper and set aside ready to use.

Place water, sugar, honey and glucose in a deep heavy base saucepan and stir gently over medium heat. Once the sugar mixture starts to boil, stop stirring and keep cooking the sugar syrup until it reaches 148˚C.

2. Once the temperature has been reached, remove the pot from the heat (and the temperature will continue to rise to 150˚C).

Immediately sprinkle in the bi-carbonate soda in the hot sugar syrup and very quickly whisk to combine. Be careful not to over whisk as this can deflate the air but whisk enough to incorporate the bi-carb soda.

3. Quickly transfer into the pre lined tray and leave to fully cool without moving the tray. Do not attempt to spread the honeycomb.

4. Once the honeycomb has set and is fully cooled, break into different individual sizes. Store in an airtight container, preferably with silica to prevent absorption of moisture from the atmosphere.


It is recommended to store the honeycomb well in an airtight container away from moisture. If kept well, honeycomb and keep for up to 2 weeks at room temperature.


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