Homemade honeycomb

Combine golden syrup, sugar and bicarbonate of soda to make our moreish homemade honeycomb. Simple to make, it’s a lovely gift for friends at Christmas time

  • Prep:5 mins
    Cook:10 mins
    plus at least 1 hr cooling
  • Easy

Nutrition per serving

  • kcal 375
  • fat 1g
  • saturates 0.5g
  • carbs 92g
  • sugars 0g
  • fibre 0g
  • protein 0.1g
  • salt 2.2g


  • butter, for the tin
  • 200g caster sugar
  • 5 tbsp golden syrup
  • 2tsp bicarbonate of soda


  1. Butter the base and sides of a 20cm non-stick square cake tin. (If your tin isn’t non-stick, butter, then line with baking parchment).

  2. 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.

  3. 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 150C, 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.

  4. 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.

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