Crunchie Honeycomb

Crunchie Honeycomb

Yield: 6 servings

Prep: 5 minutes

Total Time: 2 hours 2 minutes


1 c. Granulated Sugar

½ c. Golden Syrup

¼ c. Water

3 tsp. Baking Soda

¼ tap. Cream of Tartar


  1. Line a glass dish/pan with parchment paper. The one I used was about 10 in. X 8 in. The parchment paper should be about an inch above the rim of the pan, as the honeycomb will continue to expand when first poured in.
  2. In a medium saucepan, mix together granulated sugar, golden syrup & water. Place the saucepan on a medium to medium high heat. Do not stir anymore.
  3. In a separate small bowl, using a fine mesh sieve, combine baking soda & cream of tartar, and set aside. 
  4. Once the sugar has reached 300F, on a sugar thermometer, take the saucepan off of the heat and quickly whisk in the baking soda & cream of tartar. It should only take a matter of seconds to do so. Do not over whisk, or you risk the bubbles deflating and ruining the honeycomb look. 
  5. Carefully pour the fluffy hot honeycomb into the parchment lined pan. Allow it to cool for 2 hours, at room temperature. 
  6. Now, smash that honeycomb brick into smaller pieces. Serve!
  7. Enjoy!