Golden Southern Honeycomb Candy

Golden Southern Honeycomb Candy is a classic, airy sugar confection with a crisp bite and a deep caramel flavor. It has a light, bubbly texture that shatters gently when broken, followed by a warm sweetness that melts on the tongue. This is an easy recipe with just a few pantry ingredients, but it does require attention and confidence when working with hot sugar. From start to finish, it takes about 25 minutes, plus cooling time.

Ingredients

For the Honeycomb Candy

• 200 g caster sugar
• 4 tbsp golden syrup
• 2 tbsp water
• 1½ tsp bicarbonate of soda, sifted

How to Make Golden Southern Honeycomb Candy

Prepare the tin

Line a deep baking tray or tin with baking parchment. Do not grease it. Set it close to the hob so it is ready as soon as the honeycomb is mixed.

Make the sugar syrup

Place the caster sugar, golden syrup, and water into a large, heavy based saucepan. Use a pan with plenty of room, as the mixture will expand later. Heat gently over a low to medium heat, stirring until the sugar dissolves completely.

Boil to caramel

Once the sugar has dissolved, stop stirring. Increase the heat and bring the syrup to a steady boil. Let it bubble for 4 to 6 minutes until it turns a rich golden amber colour. Watch closely, as it can burn quickly.

Add the bicarbonate of soda

Remove the pan from the heat. Immediately add the bicarbonate of soda and stir quickly with a wooden spoon. The mixture will foam up dramatically and become pale and airy.

Pour and set

Quickly pour the foaming honeycomb into the lined tin. Do not spread or touch it. Leave it to cool completely at room temperature for about 30 to 40 minutes, until firm and crisp.

Break into pieces

Once fully set, lift the honeycomb out of the tin and break it into chunks using your hands or the back of a knife.

Tips for Perfect Honeycomb Candy

Why did my honeycomb turn sticky?

Sticky honeycomb usually means moisture in the air or undercooking the sugar. Make sure the syrup reaches a deep golden colour and store the candy in an airtight container.

How do I stop it from burning?

Keep the heat controlled and never walk away once the syrup starts boiling. As soon as it turns amber, remove it from the heat.

Can I use honey instead of golden syrup?

Golden syrup gives the most stable result. Honey can work, but it burns faster and changes the flavour slightly.

Why does the mixture collapse after pouring?

This happens if the bicarbonate of soda is not mixed in quickly enough. Stir briskly and pour immediately.

Serving Suggestions

• Dip pieces halfway in melted dark chocolate and allow to set
• Sprinkle over ice cream or desserts for crunch
• Use as a topping for cakes or traybakes
• Serve as a homemade edible gift

Storage

Room Temperature

Store honeycomb in an airtight container in a cool, dry place for up to 1 week.

Refrigerator

Refrigeration is not recommended, as moisture will make the honeycomb sticky.

Freezing

Freezing is not suitable for honeycomb candy, as it absorbs moisture when thawed.

Nutrition Information

• Calories: 130 kcal per piece
• Carbohydrates: 32 g
• Protein: 0 g
• Fat: 0 g
• Saturated Fat: 0 g
• Sodium: 95 mg

Nutritional values are estimates and may vary depending on portion size and ingredients used.

FAQs

Is honeycomb candy the same as sponge toffee?

Yes, honeycomb candy and sponge toffee are the same sweet, known by different names depending on the region.

Can I make honeycomb without golden syrup?

You can use light corn syrup as a substitute, but the flavour will be slightly less rich.

How do I clean the pan easily after making honeycomb?

Fill the pan with hot water and leave it to soak. The hardened sugar will dissolve on its own.

Is honeycomb candy safe for children?

It is safe, but it is very hard. Break it into small pieces and supervise younger children while eating.