Chocolate Honeycomb


Honeycomb, cinder toffee, sponge toffee, whatever you call it, its whats in the inside of Cadbury crunchies and is absolutely delicious.


Chocolate Honeycomb

(you will need a sugar thermometer)


  • 200g golden caster sugar
  • 100g golden syrup
  • 2 tsp bicarbonate of soda
  • 200g dark chocolate
  • sunflower oil, to grease
  1. Line with baking parchment and grease a large baking tin, at least 8 inches.
  2. In a large saucepan, place the sugar and syrup and heat over a medium heat until melted. Without stirring, turn the heat to high and continue to heat till boiling, place a sugar thermometer in and once it reaches 160oC.
  3. Once it has reached this temperature, take off the heat and add the bicarbonate of soda and stir, it will fizz up and expand.
  4. Working quickly pour into the lined tin and level off, leave to cool completely at room temperature, it will take about 2 hours.
  5. Melt the chocolate, break up the honeycomb into pieces and then dip in the chocolate and leave to set again.



Make a bonfire, eat cinder toffee and soak up al the autumnal feels, enjoy!


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