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Prep 20 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 200 g caster sugar
  • 5 tbsps golden syrup
  • 2 tsps bicarbonate of soda
  • 200 g melted chocolate, milk, dark, white (or a combination)
  • flaked sea salt
Chocolate Honeycomb Chocolate Honeycomb
Chocolate Honeycomb

Oh my word. This is such a treat and one to made occasionally not frequently!

Honeycomb is in fact a very easy to make and uses so few ingredients, making it an ideal activity with little pre-planning.

If you are getting kids involved in making it with you be very careful when using the pan as the sugar syrup is extremely hot. They’ll love seeing it though as once you add the bicarbonate of soda the magic happens immediately.

These are coated in melted chocolate, which is delicious, but if you prefer you can scatter over some roasted salted peanuts, pecans or almonds before the honeycomb sets which are also exceptionally tasty indeed.


  1. Line a baking dish or tin (around 20cm long) with non-stick baking paper or silicone paper, and set aside.
  2. Put the sugar and golden syrup in a medium-large saucepan.
  3. Put the pan over a medium heat and allow the golden sugar to dissolve, stirring occasionally.
  4. Once dissolved increase the heat and leave for the sugar syrup to boil. As soon as it reaches a lovely amber colour, immediately stir in the bicarbonate of soda. Be careful, as the mixture will instantly froth in the pan.
  5. Pour into your prepared tin, and leave at room temperature for at least 30 minutes for the honeycomb to set completely solid, up to 1 hour may be required if it is a particularly hot day.
  6. Once solid, snap or cut the honeycomb into pieces and coat in the chocolate and sprinkle over the salt – or simply leave as it is.
  7. Leave the chocolate to set for about 45 minutes before tucking in and enjoying it.
  8. Any leftover can be stored in an airtight container at room temperature.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Chocolate Honeycomb

Oh my word. This is such a treat and one to made occasionally not frequently!

Honeycomb is in fact a very easy to make and uses so few ingredients, making it an ideal activity with little pre-planning.

If you are getting kids involved in making it with you be very careful when using the pan as the sugar syrup is extremely hot. They’ll love seeing it though as once you add the bicarbonate of soda the magic happens immediately.

These are coated in melted chocolate, which is delicious, but if you prefer you can scatter over some roasted salted peanuts, pecans or almonds before the honeycomb sets which are also exceptionally tasty indeed.

Prep 20 minutes
Total 2 hours
Serves
US | Metric
favorite
print
rate
Ingredients
  • 200 g caster sugar
  • 5 tbsps golden syrup
  • 2 tsps bicarbonate of soda
  • 200 g melted chocolate, milk, dark, white (or a combination)
  • flaked sea salt
  1. Line a baking dish or tin (around 20cm long) with non-stick baking paper or silicone paper, and set aside.
  2. Put the sugar and golden syrup in a medium-large saucepan.
  3. Put the pan over a medium heat and allow the golden sugar to dissolve, stirring occasionally.
  4. Once dissolved increase the heat and leave for the sugar syrup to boil. As soon as it reaches a lovely amber colour, immediately stir in the bicarbonate of soda. Be careful, as the mixture will instantly froth in the pan.
  5. Pour into your prepared tin, and leave at room temperature for at least 30 minutes for the honeycomb to set completely solid, up to 1 hour may be required if it is a particularly hot day.
  6. Once solid, snap or cut the honeycomb into pieces and coat in the chocolate and sprinkle over the salt – or simply leave as it is.
  7. Leave the chocolate to set for about 45 minutes before tucking in and enjoying it.
  8. Any leftover can be stored in an airtight container at room temperature.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.