Real Yorkshire Honey Honeycomb (No Syrup)

Method

Prep the tin: Line a 20cm square tin with baking parchment and lightly oil it.

Combine ingredients: In a heavy-based saucepan, add sugar, honey and water. Stir gently over low heat until the sugar has dissolved.

Boil: Bring to a steady boil. Do not stir once boiling. Use a thermometer and take the mixture to 150°C (hard crack stage). It should be a deep amber.

Add bicarb: Immediately remove from the heat and beat in the bicarbonate of soda. The mixture will foam vigorously.

Pour and set: Quickly pour into the prepared tin and leave to set at room temperature, untouched, for about 1 hour.

Break and dip: Snap into pieces and dip each one in tempered chocolate. Set on parchment paper.

Chef’s Tip

Using only honey makes the mix more sensitive to heat – overcook and it can taste burnt, undercook and it won’t hold its structure. Stick close to 150°C for the best result. If you’re doing this in a humid kitchen, be mindful – honeycomb hates damp.

Interesting Fact

Before golden syrup was common, traditional cinder toffee was made with just sugar and honey or treacle. This honey-only method harks back to Victorian and even earlier recipes, giving a more honest flavour profile – perfect for storytelling at markets or during tastings.

Difficulty Level

Intermediate to Advanced – sugar work without a stabiliser like syrup requires close attention.

Shelf Life & Storage

Best eaten within 7–10 days. Store in an airtight container in a cool, dry place. Avoid any moisture – it will soften and lose the crunch.

Serving Suggestions

Box with a beeswax wrap or nestle in compostable wood wool for a sustainable gift. Works beautifully alongside floral teas, goat’s cheese, or in a deconstructed Eton Mess.