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This light and bubbly honeycomb is so simple to do and it makes a lovely sweet gift for staff or customers at Christmas time when snapped into pieces and coated in chocolate.

Don’t be fooled because even though there may not be many ingredients this needs your full attention. The mixture froths up very quickly and one slip in attention and this recipe could be for the bin.


What you need:

IngredientsWeights / Volumes
Caster Sugar1000g
Golden Syrup100g
Bicarbonate of Soda90g
Unsalted butter for your trayAs needed


  • Butter the base and sides of a 20cm non-stick square cake tin. If you have a silicone baking sheet then this will be easier.
  • Melt the sugar and golden syrup in a deep saucepan over a low heat, stirring. Don’t let it bubble until the sugar has dissolved completely. Do not rush this bit, let it do its thing.
  • Once melted, turn up the heat and bring to a simmer. Cook until you have an amber-coloured caramel (this won’t take long, but if you have a thermometer, it needs to reach 150°C, so it doesn’t get sticky when stored).
  • As quickly as you can, remove from the heat, add the bicarb and beat with a wooden spoon until it’s all absorbed and the mixture is foaming. Immediately scrape into the tin, but be careful as the mixture will be very hot.
  • Leave to cool for 1-1½ hrs until the honeycomb is hard – it will continue bubbling in the tin as it cools. Break into chunks before packaging.
  • Tip – Why not melt some chocolate to either spread over your honeycomb or use as a dip.

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