Honeycomb (Cinder Toffee)
Light, airy, crunchy golden honeycomb that shatters when you bite it and melts on the tongue.
- Time30 mins plus setting
- LevelMedium
- Costabout £0.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a deep 20 cm square tin with baking paper. Sift the bicarbonate of soda into a small bowl and have a whisk and the tin right by the hob.
- 2
Put the sugar and golden syrup in a large deep heavy pan. Heat gently, stirring, until the sugar has dissolved. Then stop stirring.
4 min - 3
Boil on a medium heat without stirring until the syrup turns a deep amber, 150C on a thermometer, about 6 to 8 minutes.
7 min - 4
Take off the heat at once and tip in the bicarbonate of soda. Whisk for just 3 seconds. It will foam up to several times its size.
- 5
Pour straight into the tin without spreading it, or you will knock out the bubbles. Leave for 1 hour until completely hard and brittle.
60 min - 6
Break into chunks with a rolling pin. Store in an airtight tin with baking paper between layers, away from damp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
