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Chocolate Coated Honeycomb

in Chocolates

Over the years I tried a variety of ways to sell honeycomb – plain, chocolate coated sealed packs, sticks and slabs – however none were able to stay fresh for a reasonable shelf life.


I remember making honeycomb as a teenager – the lasting memory is of the speed you needed to move it to the fridge after adding the carb soda and seeing the froth expanding. So here is a simple recipe for making honeycomb.

Easy Honeycomb Recipe

  • 1 cup white sugar
  • 1/4 cup golden syrup
  • 3 tbsp water
  • 2 tsp bicarbonate soda

Grease a slice tin (30cm x 20cm) with butter and set aside.

In a small saucepan, place golden syrup, sugar and water over a medium heat until the sugar is dissolved.

Bring sugar, syrup and water to the boil and simmer for 5 minutes.

Place your slice tin close to the stove and remove the saucepan from the heat. Add the bicarbonate soda to the saucepan mixing it in quickly. It will froth up, tripling its size.

Immediately pour hot mixture into the slice tin and leave to cool.

As it begins to set, score it with a sharp knife into bite-sized squares so you can break it into pieces when it is fully set.

Store in an airtight container.


And, of course, I have a suggested way to use chocolate coated honeycomb for a special cake….

truck cake


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