The Recipe Library
by email here
About Us
Home > Recipes



Violet crumble is the first chocolate bar I can ever remember eating. It’s been around for decades and I love it, so as I’ve been experimenting with sugar lately, I decided to have a go at making my own. Sweet, crunchy and covered in chocolate, all in all, I’m very happy with the result.

Current Rating: 4.00
From: 5 votes
Rate it now


300g white sugar
⅓ cup golden syrup
⅓ cup honey
⅓ cup water
2 teaspoons bicarbonate of soda
300g Dark Chocolate (optional)


Line dish with baking paper

Line a 22.5cm by 22.5 cm tray or dish with a layer of baking paper. Make sure the paper extends at least 2cm up the sides.

Place the sugar, golden syrup, honey and water in a heavy based pan with high sides. Place on a medium head stirring until the sugar dissolves and the syrup starts to boil.

Allow the syrup to simmer until it is between 125 and 130 degrees Celsius. Once the syrup reaches this temperature, remove it from the heat and allow the bubbles to settle.

Make the syrup
add the bicarb

Add the bicarbonate of soda into mixture and beat vigorously. When you tip in the bicarb, it will appear like not much is happening but once you start beating the reaction and volume increase will be rapid so you need to work fast.

Once the volume stops increasing, pour mixture into a lined dish and set aside to cool for a couple of hours until it reaches room temperature.

After cooling, take the honeycomb out of the dish and wrap it in a tea towel so that it can be gently broken up without having pieces fly off in all directions.

Pour into the dish
Chocolate coated honeycomb

A final optional step is to melt some chocolate and coat the pieces of honeycomb in it. You do this by simply dropping the pieces of honeycomb into the melted chocolate. Swishing them around with a fork to ensure they are evenly coated before fishing them out and laying them on a sheet of baking paper to set.

If you need it, you can see our How to Melt Chocolate page for more details on how to do this.

Recipe Notes

Temperature is vitally important in the Honeycomb making process. The ideal range you should aim for is somewhere between 125 and 130 degrees. The picture shows the difference. The stack on the left was taken to 125 degrees, the stack on the right 130.

The difference temperature makes
the temperature was allowed to get too high

If the syrup is not brought up to a high enough temperature, it will retain too much moisture and will result in a sticky toffee like residue being left in your mouth when you try to eat it. If you go too far the other way and allow the temperature to rise too high, you will end up with a honeycomb that will disintegrate very easily and will lack a nice crunch. Either way, it will still taste good, but it will really spoil the texture or mouth feel when you eat it.

Cook time:
Total time including cooling:
Recipe By , Flavoursome Delights

Like this recipe? Sign up to have our latest additions delivered directly to your inbox
Email Address:

You may also like

Turkish Delight Rocky Road Candied Citrus
Turkish Delight Rocky Road Candied Citrus

Tried the recipe? Tell us what you think.

Current Comments

1 comments so far (post your own)

Recipe looks amazing. I thought that it would be harder to make then your recipe shows. I tried making them and I tried taking them out before they were cooled all the way. What a mess I had on my hands. I highly recommend waiting the whole cooling time before handling them.

Posted by matt on Saturday, 12.11.11 @ 12:24pm

Leave your comment:





Please answer the following:


Note: Emails are optional and will not be visible.
They will only be used to respond to posted questions.

No HTML code is allowed and URLs will be auto-linked after approval.

Do you have a website? Please feel free to link to this page by copying and pasting the code below.

<a href= "" >Honeycomb</a>