The only thing I remember about Honeycomb is that my grandpa is crazy about that industrial, rock hard 'brick' what he calls honeycomb and what you can buy at the sweets shops of the circuses... So I never really enjoyed it, but things and bad memories about a specific food can change if you give it another chance in your adult life and what is even better: prepare that food you really didn't like as a child at home and discover absolutely fantastic new tastes you can integrate into your diet! You won't call your dentist after you have a bite from this honeycomb, I guarantee! It became air-light, crispy, very tasty and not bitter at all!

When I went to London to take these pictures and visit my friends at Borough Market at the same time, of course, I've treated them to some honeycomb. The main feedback they gave is that it's beautifully light in colour and not bitter at all... basically the best they've ever tried even if a couple of famous sellers have fresh honeycomb on their stand. I do not need more trustworthy testers than the everyday foodies of London's most popular market so after these compliments I've started to believe that it came out really good!


  • 100 g sugar
  • 25 g glucose syrup
  • 25 g honey
  • 75 ml water
  • 1 heaped tbsp bicarbonate of soda


  1. Place the sugar, glucose syrup, honey and water into a pot and start to heat up on high heat.
  2. When the temperature reaches at least 150 °C, stir in the bicarbonate of soda. The mixture will start rising and it could burn easily, so once you incorporate the bicarbonate of soda, pour the mixture on a silicone sheet or a lined baking tray and let it completely set in a few minutes.
  3. When it's all solid let's break into smaller pieces by hand - to carve it by knife didn't work for me-. It will stay crispy if you store it in a sealed container.
Honeycomb London - Photo by © Reka Csulak

Honeycomb - Photo by © Reka Csulak

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