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5 from 3 votes


A crunch fresh honeycomb that's perfect with Hokey Pokey ice cream or on its own
Prep Time30 mins
Course: Dessert, Snack
Cuisine: Australian, New Zealand
Keyword: Hokey Pokey, honeycomb


  • Nearly 1 cup (200gms) caster sugar
  • 5 tablespoons golden syrup
  • 2 & ½ teaspoons bicarbonate of soda *this is NOT the same as baking soda, you can not substitute


  • Prepare all ingredients and line a heatproof dish with baking paper
  • Add sugar and golden syrup to a large saucepan
  • Heat on a low heat until sugar dissolves, stiring frequently
  • Turn head up-to medium and cook until mix is a lovely deep amber colour
  • *you can use a candy thermometer to try to get the mix to 310°F (150°C) but you can do it by look
  • Working quickly add your bicarb to the hot sugar and stir quickly. You want to evenly distribute the bicarb without knocking out the air. Turn onto a pre-lined tray immediately
  • Leave for at least a hour to cool
  • Peel off baking paper. Turn over and tap with the back of a heavy knife to break up.
  • Store in a lined air tight container until needed


Honeycomb will react with air and disintegrate over time.  Best to make this the day of use.  It will still taste good but will go sticky and deflate the longer it is stored.