Salted honeycomb

Let's get cracking!

  • 15 mins cooking
  • Print
We love the fun and drama that comes with making honeycomb!
This honeycomb recipe is just the thing for decorating delicious cakes, or serving as a treat in itself drizzled with some dark chocolate. Yum!
Here, we've added a modern and elegant touch to a favourite recipe with maple syrup and a generous sprinkling of sea salt.


  • 1 cup (220g) caster (superfine) sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1/4 cup (60ml) (water)
  • 2 teaspoons bicarbonate of soda (baking soda)
  • 1 teaspoon sea salt flakes


  • 1
    Line an oven tray with baking paper.
  • 2
    Stir sugar, maple syrup and the water in a medium heavy-based saucepan over low heat until sugar dissolves. Increase heat to medium; boil, without stirring, for 8 minutes or until syrup is a dark golden honey colour (or until it reaches hard crack stage 160°C/325°F on a sugar thermometer).
  • 3
    Remove pan from heat; immediately stir in sifted soda – the syrup will froth. As soon as the last of the soda dissolves, carefully and quickly pour honeycomb onto tray; don't spread the mixture or it will deflate. Sprinkle with salt; cool to room temperature.
  • 4
    Break cooled honeycomb into chunks.


Honeycomb chunks are delicious as a sweet treat in their own right, especially when dipped in or drizzled with dark chocolate. They also make a striking decoration for all sorts of celebration cakes, bring a burst of sweetness and an irresistible texture.

More From Women's Weekly Food