Chocolate Honeycomb (also known as Cinder Toffee)


Chocolate Honeycomb (also known as Cinder Toffee)

As darkness descends on Saturday (5th November), you will find most Brits standing outside in the freezing cold, staring at a burning fire, waving a sparkler intermittently, and perhaps even letting off a few crazily expensive fireworks. Bonfire night, it’s called, and it is a popular celebration in the UK.

Cinder toffee is something we traditionally eat on Bonfire Night (sometimes referred to as Guy Fawkes night) but you can eat it all year round. I’ve made versions of it before, but never included a slathering of chocolate, so when I spied this recipe from one of my favourite blogging friends, Gemma from Life is Knutts, I knew some of these babies had to be mine.

Chocolate Honeycomb (also known as Cinder Toffee)

One of my favourite sweets (candy) is Cadbury’s Crunchie, but we can’t get it here in Sweden. No longer will I lament over this, because I tell you something, I don’t think you could come any closer to the real thing than this recipe. What’s more, you can make it for a fraction of the cost and know exactly what’s gone in to it.

Chocolate Honeycomb (also known as Cinder Toffee)

What’s even better is that it takes only a few minutes to make using just a handful of household staples. It also looks so pretty. Almost too pretty to eat. Yeah, almost. No prizes for guessing that this didn’t hang around for long – it was absolutely divine, and as a team effort, we managed to gobble it up in a matter of hours. Addictive is not the word – you have been warned!

So back to my lovely pal, Gemma. If you’re like me and love reading about mums who don’t take themselves too seriously and readily ‘fess up their parental failings, then you’ll love Life is Knutts. Oh, and don’t forget the gin.

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Gingerbread Chocolate Honeycomb
  • 1 cup (200g) white sugar
  • 4 tablespoons golden syrup (see notes)
  • 1/4 teaspoon cardamom
  • ½ teaspoon ginger powder
  • pinch ground cloves
  • 1 teaspoon cinnamon
  • 1 tablespoon bicarbonate (baking) soda
  • 1 cup (200g) milk chocolate
  1. Line an 8 x 8 tin with grease-proof/baking paper.

  2. In a heavy bottomed pan, add the sugar and syrup and heat on a medium temperature until the sugar starts to melt.

  3. Stir often, making sure the mixture doesn't stick, and continue to cook until it changes to a darker brown colour (this should take around 6-8 minutes but watch it carefully because it is very easy to burn). Add the spices and cook for another minute.

  4. Remove from the heat and then quickly add the baking soda, whisking it in to the hot mixture, then pour into the prepared tin. Move fast because the sugar mixture starts to harden almost immediately.

  5. Set to one side until it has hardened completely (about 30 minutes).

  6. In the meantime, melt the chocolate and then pour over the hardened honeycomb. Break, crush or cut up the gingerbread and sprinkle over. Allow the chocolate to set (it doesn't need to be in the fridge unless you are in a hurry).

  7. When ready, break or cut into shards. The pictures in this post show very large pieces for photographic purposes which were broken into smaller pieces before eating.

Recipe Notes

Golden syrup is something commonly used in the UK. Sources tell me that it is available in the US and Canada and can be found in the International aisles (Lyles is the brand). That said, any golden-coloured syrup should work in this recipe.


If you like easy to make sweet treats, check out these recipes:

Chocolate Salami

Dark Chocolate Hazelnut Avocado Truffles

Candied Nut Trail Mix


Chocolate Honeycomb (also known as Cinder Toffee)


Chocolate Honeycomb (also known as Cinder Toffee)

33 thoughts on “Chocolate Honeycomb (also known as Cinder Toffee)

  1. Had seen this recipe by Nigela Lawson years back and once tried it successfully when my kids were very young. Some time back my son recollected it and I had lost the recipe. I only remembered sugar and soda as she had not used chocolate 🍫. Today while browsing through Pinterest I saw your recipe and knew that it was the same with chocolate coating. Will make this and surprise my kids. It will be a great Christmas gift idea too. Thanks for the recipe.
  2. I know this from my childhood as seafoam. It didn’t have chocolate on it- I love it still. It’s expensive to purchase in the candy store. I have bought golden syrup at the bulk food store. Great stuff!
    1. Oh I love the name "sea foam" - and I can see why it is called that! No, you don't need any chocolate - it is equally as nice without!
    1. Hi Abigail! I don't think you'd be able to make these into balls. The mixtures sets almost immediately and when it does, it is rock hard. All you can do is literally bash it into mouth-sized pieces!
    1. Do you mean it didn't fluff up when you added the bicarbonate? Not sure about freezing never had any left to freeze! Let me know if you do it successfully!
    1. Fabulous! Hope you like it! Which pan? The one you cooked the cinder toffee in? Or the one you poured it into to cool? You need to soak the pan right after emptying it as it will go like concrete! Whichever it is you are referring to, hope you get it clean! :)
    1. It never lasts long in our house, so it's hard to say! I would imagine it wouldn't last that long as the toffee would soften over time, so no more than a day or two!
  3. Wow! This looks so yummy and simple to make. I will be giving these a go this weekend and I hope it turns out as good as yours. Thanks for sharing the recipe.
  4. Love this stuff!Here in the U.S.,it is known,(at least by a raised in the Midwest,as in Wisconsin);as Angel Food candy.Have used a million year old recipe very similar,except using corn syrup.In Wisconsin is all we had.Now,living in Arizona,I find ALL the fun foods to increase my culinary diversity!Wow,did that even make sense?!As for that bonfire?Right.Is 73 degrees Fahrenheit in my home,and everyone is cold.WHAT?!But thanks for the recipe!!yummy☺️
    1. How interesting, Teri! I can certainly see why it's called Angel Food Candy! I had quite a discussion with my friends on Facebook over what would be the best substitute for Golden Syrup, so thanks for your input! And 73 degrees? So, so jealous! haha

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