Homemade Chocolate Covered Honeycomb

    1 hour 15 minutes

    This is a great recipe for homemade Crunchie (TM). It is a simple and delicious honeycomb covered in chocolate and can be served as a Halloween snack.

    222 people made this

    Serves: 30 

    • 200g caster sugar
    • 350g golden syrup
    • 1 tablespoon vinegar
    • 1 tablespoon bicarb soda
    • 450g plain chocolate

    Preparation:20min  ›  Cook:30min  ›  Extra time:25min preserving  ›  Ready in:1hour15min 

    1. Butter a 20x30cm baking dish.
    2. In a medium saucepan over medium heat, combine sugar, golden syrup and vinegar. Cook, stirring, until sugar dissolves. Heat without stirring to between 149 to 154 degrees C, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in bicarb soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
    3. In the microwave or over a double boiler, melt chocolate, stirring frequently until smooth. Break cooled honeycomb into bite sized pieces and dip into melted chocolate. Let set on greaseproof paper. Store tightly covered.

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    Reviews in English (106)


    This tasted and worked so good! But remember to stir ALL the sugar in, or u get bits in the finished candy pieces. Otherwise, best recipe for honeycomb I have found!  -  10 Apr 2017


    This recipe was exactly what I was looking for. My brother and I used to fight over the angel food candy every Christmas. It was a favorite of both of ours. After I made this, I couldn't wait for him to try some. Well, as I thought, he couldn't keep his hands off of it. When I told him that I made it, he wouldn't believe me. I actually had to show him the recipe in order to convince him that it wasn't store bought. Here are a few things that you might like to know about this recipe. First of all be sure to use all of the baking powder, stir it in quickly and then pour it into the buttered pan. Make sure you just pour it into your pan, do not spread it around. This recipe is great, but if you want the candy even lighter, be sure to butter the pan all the way up the sides and then put the candy into the oven at 200 to 250 degrees right after you pour it into the pan for ten minutes and then decrease the temperature to 170 degrees for another ten minutes. The candy will puff up and fill the entire pan. It is a good idea to use a metal pan or one of those flexible pans. This makes it easier to get the candy out when it cools. Thanks Debbie, for sharing this recipe with us.  -  30 Nov 2006  (Review from Allrecipes USA and Canada)


    This is great! I have tried a lot of different reipes, and this one is a good one. For the person who said it smells like campfire marshmallows burning; you are probably cooking it on too high heat. I used to burn mine all the time, because I was in a hurry to get it up to the required temperature on the candy thermometer. I have learned to cook it slower, and it turns out every time. I also use light corn syrup, and it tastes good.  -  14 Dec 2005  (Review from Allrecipes USA and Canada)