Dark chocolate dipped honeycomb

Ok, so it’s not actually honeycomb, it’s probably better known as cinder toffee, but whatever you call this, it’s super simple to make and also rather fun. If you’re hankering after a mad scientist vibe, or just want a fun ‘experiment’ for the weekend, this will tick those boxes for you. And it’ll definitely give you that Friday feeling… just try not to eat it all at once.

There are a range of options for dipping these little jewels – choose white, milk or dark chocolate, and you can always spread the chocolate over the top before you smash it up, but I think it gives a better coverage if you dip it.

Dark chocolate dipped honeycomb


4 tbsp golden syrup
200g caster sugar
3 tsp bicarbonate of soda
100g dark chocolate


  1. Line a square tin – anything up to 20cm, depending on how thick you want the honeycomb to be.
  2. Heat the golden syrup and sugar in a saucepan, bringing to the boil and simmering on a low heat for 5-10 minutes.
  3. Test the mixture by dropping a little bit into a cup of cold water. If it’s brittle, it’s done.
  4. Remove from the heat and add the bicarbonate of soda.
  5. Mix it quickly as it will start to foam.
  6. Immediately pour into your lined tin.
  7. Leave to set.
  8. Melt the chocolate in a bowl over boiling water, or in the microwave.
  9. Break up the set honeycomb into pieces – the size is up to you!
  10. Dip each piece in the melted chocolate and pop on a sheet of baking paper.
  11. Leave to set, then eat!