Honeycomb is simple to make but there are a few tips to ensure you end up with a perfect result every time. When adding the bicarbonate of soda, just whisk it until combined or else you’ll knock out all the air. The honeycomb needs to be coated in chocolate shortly after it has cooled to avoid it absorbing moisture and going soft.






Skill level

Average: 3 (34 votes)


  • 225 g (8 oz) caster (superfine) sugar
  • 55 g (2 oz) honey
  • 85 g (3 oz) liquid glucose
  • 10 g (3∕8 oz/2 tsp) bicarbonate of soda (baking soda), sifted
  • 480 g (1 lb 1 oz) good-quality milk chocolate, coarsely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place a large sheet of baking paper on a heatproof surface. Put the sugar, honey, glucose and 40 ml (1¼ fl oz/2 tablespoons) water in a saucepan over medium heat and stir until it starts to boil. Once boiling, stop stirring the mixture. When the temperature reaches 157°C (315°F) — if you don’t have a sugar thermometer the bubbles on the surface should reach a light golden colour — add the sifted bicarbonate of soda and whisk just a few times to incorporate. Pour the honeycomb mixture onto the baking paper and don’t move it until it is cold.

2. Temper the chocolate (Kirsten shares an easy method here). Break up the honeycomb into small pieces and mix it through the tempered chocolate until well coated. Spread the chocolate-coated honeycomb on a tray lined with baking paper and leave at room temperature to set. If your room temperature is too warm, place in a sealed container in the refrigerator. Break up the honeycomb sheet into large chunks and serve or wrap in cellophane or sealed packaging to present as a gift. This has a 4-week shelf life if left in a single sheet. Once broken up, it will need to be eaten within a few days.


Recipe and image text from Chocolate by Kirsten Tibballs (Murdoch Books, RRP $49.99). Photography by Greg Elms.