Recipe: Honeycomb

There’s nothing like making your own honeycomb, which with a whole lot of TLC is surprisingly easy to make. Some recipes call for using honey and others use golden syrup.

The first time I made honeycomb, otherwise known as cinder toffee, I used honey, but it did not come out well and had a burnt taste. So the second time round, I used golden syrup instead and it worked out amazingly well.


  • 150g caster sugar
  • 4 tbsps golden syrup
  • 2tsp baking powder
  •  Sunflower oil, for greasing
  1. Grease a 20cm square tin or dish with sunflower oil.
  2. Add caster sugar and golden syrup to a medium pan and cook on low-medium heat. Let the sugar dissolve completely.
  3. Once it’s dissolved, turn the heat up until the mixture is bubbling and the mixture has turned an amber coloured caramel. Remove from the heat.
  4. Add the baking powder and stir with a wooden spoon, until the bking powder has all disappeared and the mixture is foaming. The mixture will double in size.
  5. Transfer the mixture, as quickly as possible, into the square tin or dish. Allow the mixture to cool and set (it takes between 60-90 minutes).
  6. Once the honeycomb is set, break into pieces and eat as it is or add to ice cream.

Rosa Medea is Life & Soul Magazine’s Chief. She writes about sustainable lifestyle and green living for publications, and offers content services to planet-friendly businesses. Find out more at 


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