Honeycomb toffee is made by cooking sugar and golden syrup to the hard-crack stage, then quickly mixing in baking soda. The baking soda creates thousands of bubbles, giving the finished candy its light, crisp and airy structure.
This recipe makes a classic homemade honeycomb that can be eaten on its own, dipped in chocolate or finished with crushed macadamia toffee. Hot sugar can cause serious burns, so work carefully and keep children away from the saucepan while cooking.
Honeycomb Toffee Recipe at a Glance
- Preparation time: About 10 minutes
- Cooking time: About 8–12 minutes
- Setting time: About 1–2 hours
- Equipment: Deep saucepan, sugar thermometer, whisk and lined baking tray
- Texture: Light, crisp and airy
Ingredients
- 200g granulated sugar
- 100g golden syrup, approximately 5 tablespoons
- 2 teaspoons baking soda, sifted
- 1 teaspoon vanilla extract, optional
- Melted milk or dark chocolate, optional
- Crushed Lowrey Macadamia Butter Toffee Crunché, optional
Measure every ingredient before heating the sugar. Once the baking soda is added, the mixture expands quickly and must be transferred to the tray without delay.
Equipment and Safety
Use a deep, heavy-based saucepan because the mixture will rise rapidly after the baking soda is added. Line a heat-resistant baking tray with baking paper before you begin.
Do not touch or taste the hot syrup. Keep your face and hands away from the saucepan when adding the baking soda, and allow the honeycomb to cool completely before breaking it into pieces.
How to Make Honeycomb Toffee
1. Prepare the Tray
Line a baking tray with baking paper. Place the sifted baking soda, whisk and heat-resistant spatula beside the stove so everything is ready.
2. Heat the Sugar and Golden Syrup
Add the sugar and golden syrup to a deep saucepan. Heat gently while stirring until the sugar has dissolved.
Once dissolved, stop stirring. Allow the mixture to boil until it reaches approximately 150°C, the hard-crack stage. The syrup should become a deep golden amber, but it should not smell burnt.
3. Add the Baking Soda
Remove the saucepan from the heat. Immediately add the sifted baking soda and whisk briefly until it is incorporated.
The mixture will foam and increase rapidly in volume. Do not continue whisking once the baking soda has disappeared, because excessive mixing can collapse some of the bubbles.
4. Pour and Leave to Set
Carefully pour the foaming mixture onto the prepared tray. Do not spread or flatten it, as this can remove the airy structure.
Leave it undisturbed at room temperature for approximately one to two hours, or until completely cool and firm.
5. Break into Pieces
Once fully cooled, lift the honeycomb from the tray and break it into irregular pieces. Small crumbs can be saved for ice cream, yoghurt, cake toppings or dessert decoration.
Optional Macadamia Crunch Finish
For a buttery, nutty variation, finely crush a few pieces of Lowrey Macadamia Butter Toffee Crunché. The product is made in New Zealand with 38% roasted macadamias and New Zealand cultured butter.
For the most reliable finish, dip one side of each cooled honeycomb piece into melted chocolate. Before the chocolate sets, press a small amount of crushed macadamia toffee onto the surface.
You can also sprinkle a small amount of crushed toffee over the honeycomb immediately after it is poured, while the surface is still slightly tacky. Avoid pressing down, because that can flatten the bubbles.
How to Stop Honeycomb from Becoming Sticky
Honeycomb absorbs moisture from the air, so humidity is its main enemy. Store it as soon as it has cooled.
- Place the pieces in a tightly sealed container.
- Keep the container in a cool, dry cupboard.
- Separate layers with baking paper.
- Do not leave the honeycomb uncovered.
- Avoid refrigerating plain honeycomb, where condensation may soften it.
For the crispest texture, enjoy it within several days. Chocolate-coated pieces may stay crisp for longer because the chocolate provides some protection from moisture.
Common Honeycomb Toffee Problems
Why did my honeycomb taste burnt?
The sugar was probably cooked too long or heated too aggressively. Remove it from the heat as soon as it reaches the hard-crack stage and has a deep amber colour.
Why did the honeycomb collapse?
The mixture may have been stirred too much after adding the baking soda, or it may have been spread across the tray. Whisk only briefly and allow the mixture to settle naturally.
Why is my honeycomb chewy instead of crisp?
The syrup may not have reached the correct temperature, or the finished candy may have absorbed moisture. A sugar thermometer gives a more reliable result than judging by time alone.
Why does the honeycomb have large holes?
Large and uneven bubbles are normal in homemade honeycomb. The final structure depends on the temperature, the amount of baking soda and how quickly the mixture is poured.
Honeycomb, Hokey Pokey and Sponge Toffee
The same general style of aerated sugar candy is known by several names. In New Zealand, it is commonly associated with hokey pokey, while honeycomb toffee, sponge toffee and cinder toffee are common names in other regions.
For a closer look at the terminology and regional traditions, read our guide to hokey pokey and honeycomb toffee.
Frequently Asked Questions
Can I make honeycomb without a sugar thermometer?
It is possible, but a thermometer provides a more consistent result. Without one, the syrup must be judged by colour and the hard-crack test, which is less precise for inexperienced cooks.
Can I replace golden syrup?
Light corn syrup or glucose syrup can usually be used, although the flavour and colour may differ. Golden syrup gives the recipe a distinctive caramel-like flavour.
Is homemade honeycomb gluten-free?
The basic ingredients used in this recipe do not normally contain gluten, but always check each ingredient label and any cross-contamination warnings. People with coeliac disease or severe allergies should use products specifically suitable for their dietary requirements.
Does Lowrey Macadamia Butter Toffee Crunché contain allergens?
It contains macadamia nuts and milk, and the current product information states that it may contain traces of soy and peanuts. Always check the product packaging for the latest ingredient and allergen information.
Can I give homemade honeycomb as a gift?
Yes, but it must be protected from moisture. Pack completely cooled pieces in sealed food-safe bags or containers, and include allergen information when chocolate, nuts or other toppings are used.
Serve or Gift Your Honeycomb
Serve homemade honeycomb with coffee, crumble it over ice cream or package it in a sealed food-safe container. For a ready-made crisp macadamia treat, explore Lowrey Macadamia Butter Toffee Crunché.
Lowrey ships eligible orders internationally to more than 60 countries. Current destinations, delivery charges and free-shipping thresholds should always be checked before ordering.
