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Chocolate honeycomb

This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 15 mins cooking (plus cooling)
  • Serves 6 - 8
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Chocolate honeycomb
This is great dipped in extra chocolate, or crumbled over ice-cream. When you cook the mixture, it's really important to keep stirring when it's getting close to the right temperature lest the cocoa burn, and you'll need an accurate sugar thermometer. This honeycomb stores well in an airtight container in the freezer. Humidity makes this sweet treat sticky so it's best made on a cool, dry day.


  • 8 gm bicarbonate of soda (1 heaped tsp)
  • 165 gm caster sugar
  • 60 gm liquid glucose
  • 60 gm honey
  • 8 gm Dutch-process cocoa, sieved (1 heaped tsp)
  • Melted dark chocolate (60%-68% cocoa solids), to serve


  • 1
    Sieve bicarbonate of soda into a bowl and set aside. Line a deep-sided 15cm x 20cm metal tray with baking paper and set aside.
  • 2
    Bring sugar, glucose, honey, cocoa and 60ml water to the boil, stirring to dissolve sugar, then boil, swirling pan occasionally at first and stirring occasionally towards the end of cooking to prevent burning on the base, until mixture reaches 150C on a sugar thermometer (8-12 minutes; hard crack stage). Sprinkle with bicarbonate of soda (be careful, hot mixture will puff up), swirl pan quickly to combine and immediately pour into prepared tray, then stand without touching until cooled (10-15 minutes). Break into pieces and dip in chocolate, cooling in fridge to set. Honeycomb is best on the day it’s made, but freezes well.