My favorite honey recipe! Delicious honeycomb that’s perfect for all desserts
My favorite honey recipe! Delicious honeycomb that’s perfect for all desserts! is a easy British recipe that serves 8. 135 calories per serving. Recipe by Jules Cooking on YouTube.
Prep: 10 min | Cook: 28 min | Total: 48 min
Cost: $2.10 total, $0.26 per serving
Ingredients
- 100 g Honey (pure, light-colored honey)
- 200 g Granulated Sugar (white granulated sugar)
- 8 g Baking Soda (about 1.5 teaspoons)
Instructions
Measure and Prepare Ingredients
Weigh 100 g honey, 200 g granulated sugar, and 8 g baking soda. Set them aside within easy reach.
Time: PT3M
Line the Bowl with Parchment
Press a sheet of parchment paper together, then unfold it and drape it over the inside of a medium bowl, smoothing any wrinkles.
Time: PT2M
Make the Caramel
Place the saucepan over medium heat, add the honey and sugar, and stir gently until the mixture melts and turns a light golden caramel color, about 5‑6 minutes.
Time: PT6M
Temperature: Medium heat
Add Baking Soda and Whisk Quickly
Remove the pan from heat, sprinkle the 8 g baking soda over the caramel, and whisk vigorously for exactly 4 seconds until the mixture foams and expands.
Time: PT1M
Pour into Prepared Bowl
Immediately pour the foamy caramel into the parchment‑lined bowl, spreading it lightly with the spatula. Let it rise (soufflé) as much as possible.
Time: PT2M
Cool and Set
Place the bowl in a cool, draft‑free area and allow the honeycomb to harden completely, about 20 minutes.
Time: PT20M
Remove and Portion
Lift the parchment paper, then use a serrated knife to cut the honeycomb into bite‑size pieces. Serve immediately or store as directed.
Time: PT4M
Nutrition Facts
- Calories
- 135
- Protein
- 0 g
- Carbohydrates
- 35 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Honey (potential allergen)
Ingredient Substitutions
- Instead of Honey: Maple syrup (will change flavor), Golden syrup
- Instead of Granulated Sugar: Caster sugar, Superfine sugar
- Instead of Baking Soda: None (essential for aeration)
Equipment Needed
- Saucepan
- Heat‑Resistant Spatula or Wooden Spoon
- Digital Kitchen Scale
- Medium Bowl
- Parchment Paper
- Serrated Knife
Critical Steps — Do Not Skip
- Caramelizing the honey and sugar to the correct light golden color.
- Adding baking soda quickly and whisking for exactly 4 seconds.
- Pouring the foamy mixture into the bowl without delay.
Chef Tips from the Video
- Use a light‑colored saucepan so you can see the caramel color change more clearly.
- A pinch of sea salt sprinkled on top after cooling adds a pleasant contrast.
Troubleshooting
Caramel turns dark brown or burnt.
Reduce heat and watch closely; remove from heat as soon as it reaches a light golden hue.
Honeycomb is dense and does not puff up.
Add the baking soda immediately after removing the pan from heat and whisk for the full 4 seconds; any delay reduces the reaction.
Candy sticks to the parchment and cracks when cutting.
Allow the honeycomb to cool completely at room temperature and use a warm serrated knife for clean cuts.
Storage
Refrigerator: Not necessary; store at room temperature in an airtight container.
Freezer: Not recommended; texture may become soggy after thawing.
Room temperature: Airtight container, up to 2 weeks away from humidity.
Make-Ahead Tips
- Make the honeycomb a day ahead; it actually becomes crunchier after resting.
- If the candy sticks together, place a sheet of parchment between layers.
Frequently Asked Questions
What is the cultural significance and history of Honeycomb Candy in British cuisine?
Honeycomb Candy, also called cinder toffee, has been a beloved sweet in the UK since the early 20th century, originally sold at fairs and seaside resorts. Its airy, crunchy texture made it an affordable treat during wartime rationing, and it remains a nostalgic snack today.
What are the traditional regional variations of Honeycomb Candy in British and Australian cuisine?
In Britain the candy is known as cinder toffee, while in Australia it is called hokey pokey and often flavored with a hint of vanilla. Some regions add a light dusting of sea salt or drizzle melted chocolate over the finished pieces for extra flavor.
How is Honeycomb Candy traditionally served in the United Kingdom?
Traditionally, honeycomb is broken into irregular shards and served as a standalone confection, or crumbled over ice‑cream, puddings, and cakes for added crunch. It is also a popular inclusion in gift tins during holidays.
What occasions or celebrations is Honeycomb Candy traditionally associated with in British culture?
Honeycomb is commonly enjoyed at fairs, Christmas markets, and as a nostalgic treat during school holidays. It also appears in holiday gift baskets and is a staple at British seaside snack stalls.
What other British dishes pair well with Honeycomb Candy?
Honeycomb pairs beautifully with vanilla ice‑cream, custard, or as a crunchy topping for sticky toffee pudding. It also complements a classic British tea service alongside scones and clotted cream.
What makes Honeycomb Candy special or unique in British confectionery?
The rapid chemical reaction between hot caramel and baking soda creates a light, porous structure that is both crunchy and melt‑in‑the‑mouth, distinguishing it from dense toffees and fudge common in British sweets.
What are the most common mistakes to avoid when making Honeycomb Candy at home?
Common errors include over‑cooking the caramel, which turns bitter, and delaying the addition of baking soda, which prevents the candy from puffing. Also, stirring too vigorously after the soda is added can collapse the foam.
Why does this Honeycomb Candy recipe use baking soda instead of baking powder?
Baking soda reacts instantly with the acidic caramel, releasing carbon dioxide that creates the characteristic airy texture. Baking powder releases gas more slowly and would not give the rapid puff needed for honeycomb.
Can I make Honeycomb Candy ahead of time and how should I store it?
Yes, you can make it a day ahead. Once fully cooled, store the pieces in an airtight container at room temperature, away from humidity. Proper storage keeps the candy crisp for up to two weeks.
What does the YouTube channel Jules Cooking specialize in?
The YouTube channel Jules Cooking focuses on simple, home‑cooked recipes that require minimal ingredients and equipment, often highlighting classic comfort foods and quick desserts for everyday cooks.
How does the YouTube channel Jules Cooking's approach to British sweets differ from other cooking channels?
Jules Cooking emphasizes clear, step‑by‑step visuals and practical tips like timing the baking‑soda reaction, making classic British sweets like honeycomb accessible to beginners, whereas many channels focus on elaborate techniques or exotic ingredients.
Last updated: August 21, 2026
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