This cinder toffee or honeycomb is so simple to make with just 3 ingredients!


200g caster sugar

5 tbsp golden syrup

2 tsp bicarbonate of soda


1. Line a deep square tin/dish with baking paper - make sure to do this first, you don't want to be trying to line your tin with hot sugar in your pan!

2. Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan. Simmer on a low-medium heat until you have an amber coloured caramel (avoid stirring too much).

3. Boil for approx. 5 minutes (if you have a sugar thermometer, it should be 138C/280F)

4. Remove from the heat and add 2tsp bicarbonate of soda, mixing well until it has all disappeared. The mixture will start foaming.

5. Transfer immediately to the baking tin - the mixture will continue bubbling in the tin, be careful not to touch it, it will be very hot!

6. Allow to cool and harden. Snap or break into pieces and dip in melted chocolate if desired.


If your cinder toffee comes out soft and chewy, it is likely that you did not reach a high enough temperature before adding the bicarbonate of soda or you added too much golden syrup so try adjusting these things to get the perfect crunch!

If you don't have a sugar thermometer, you can test if you have reached the 'hard crack' stage by taking a small amount of the boiling sugar and dropping it in to a tall glass of cold water - if you have reached the correct temperature, the sugar will set into brittle strands and snap.