All About Honeycomb

A Sweet, Crunchy Delight: All About Honeycomb
By: Chef Tanya Novak, Art Bakery, Marbella

There’s something almost magical about making honeycomb at home—the way sugar and syrup bubble and transform, creating delicate, airy pockets of sweetness. I remember the first time I tasted honeycomb candy: I was probably no more than seven years old, and my grandmother presented me with a chunk of golden brittle that shattered under my teeth with a satisfying crunch. She told me it was like eating a piece of a honeybee’s comb, except made entirely of sugar! Now, as the head chef at Art Bakery in Marbella, I love recreating that sense of wonder with this simple yet mesmerizing candy.

1. What Is Honeycomb?

Honeycomb (often called cinder toffee, sponge toffee, or hokey pokey in different parts of the world) is a light, aerated candy made by cooking sugar and syrup together, then adding baking soda. The chemical reaction from the baking soda causes the mixture to foam up dramatically, creating all those tiny air bubbles that give honeycomb its signature crunch and airy texture.

2. A Brief History & Worldwide Love

The exact origin of honeycomb candy is a bit murky, but variations of it appear across different cultures:

• Scotland & the UK: Known as cinder toffee or puff candy, famously enjoyed in chocolate bars like the popular Crunchie.

• Australia & New Zealand: Called hokey pokey, often used in ice cream.

• Canada: Referred to as sponge toffee, often sold at festivals and fairs.

Wherever you find it, honeycomb remains beloved for its fun preparation and delightful taste.

3. Homemade Honeycomb: A Simple Recipe

Makes about 12 generous pieces

Ingredients

• 200 g granulated sugar

• 5 tbsp golden syrup (or light corn syrup)

• 2 tbsp water

• 1 tsp baking soda (bicarbonate of soda)

Equipment

• A heavy-bottomed saucepan

• Candy thermometer (optional but helpful)

• Heatproof spatula or wooden spoon

• Baking sheet lined with parchment paper or a silicone mat

Method

1. Prep Your Workspace
   Line a baking sheet with parchment paper or a silicone mat. Make sure you have the baking soda measured out and ready to go, as timing is crucial.

2. Heat the Sugar & Syrup
   In a heavy-bottomed saucepan, combine the sugar, golden syrup, and water. Place over medium heat, stirring gently until the sugar dissolves. Then stop stirring and bring the mixture to a boil.

3. Watch the Temperature
   If you have a candy thermometer, wait until the mixture reaches around 150°C (300°F) — the hard crack stage. If you don’t have a thermometer, you can check for a deep golden color (but be careful not to let it burn).

4. Add the Magic Ingredient
   The moment the syrup is at temperature, remove the pan from the heat. Quickly whisk in the baking soda. The mixture will foam up significantly—this is normal and exactly what you want.

5. Pour & Set
   Immediately pour the foaming mixture onto the prepared baking sheet. Do not spread or stir it; just let it settle into a mound. The honeycomb will continue to expand slightly as it cools.

6. Cool & Break
   Allow it to cool completely (around 30 minutes). Once hardened, break it into pieces of your desired size. Store in an airtight container to keep it crisp.

4. Serving Ideas

1. Dipped in Chocolate
   Half-dip or fully coat your honeycomb pieces in melted dark, milk, or white chocolate. Place them on parchment to set. This is my personal favorite way to enjoy honeycomb—like a homemade candy bar!

2. Crumbled as a Topping
   Crush some honeycomb and sprinkle it over ice cream, yogurt, or whipped cream. It adds a delightful crunchy-sweet texture to desserts.

3. Honeycomb Latte
   Stir honeycomb crumbs into your latte or hot chocolate. The candy dissolves and adds a subtle caramel note to your drink, plus a bit of frothy fun on top.

4. Party Favors
   Pack a few shards into little clear bags, tie with a ribbon, and offer them as sweet party favors or gifts. Your friends and family will love the homemade touch.

5. A Personal Note from My Kitchen

I’ll never forget when I first tried making honeycomb on my own—it felt like I was conducting a miniature science experiment in my grandmother’s kitchen. The anticipation of waiting for that sugar syrup to reach just the right stage, then watching it foam into a golden cloud, was exhilarating! Nowadays, we occasionally feature honeycomb in our dessert specials at Art Bakery—sometimes as a garnish for chocolate mousse or crushed atop a caramel tart. Customers often ask, “How did you make that?” and it warms my heart to share the simplicity behind this magical treat.

6. A Sweet Conclusion

Honeycomb candy is as delightful to make as it is to eat—simple ingredients, a little know-how, and some kitchen chemistry come together to create a crunchy, airy confection that has charmed sweet-lovers for generations. Whether you indulge in it plain, coat it in chocolate, or sprinkle it on your favorite desserts, honeycomb is sure to bring a smile to your face.

Thank you for joining me on this sugary adventure. I hope you’ll be inspired to whip up a batch of honeycomb in your own kitchen soon. If you do, be sure to drop by Art Bakery here in Marbella or comment below to share your sweet success story!

Stay sweet,
Chef Tanya Novak
Art Bakery, Marbella