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A mouth-watering, gluten-free treat from the Queen of Chocolate, Kirsten Tibballs. Although this honeycomb recipe is easy to make, watch the video above  are a few tips to ensure you create a deliciously crunchy result every time.


  • 225 g (8 oz) caster (superfine) sugar

  • 55 g (2 oz) honey

  • 85 g (3 oz) liquid glucose

  • 10 g (3⁄8 oz/2 teaspoons) bicarbonate of soda (baking soda), sifted

  • 480 g (1 lb 1 oz) good-quality milk chocolate, coarsely chopped


  • 1.

    Place a large sheet of baking paper on a heatproof surface. Put the sugar, honey, glucose and 40 ml (1¼ fl oz/2 tablespoons) water in a saucepan over medium heat and stir until it starts to boil.

  • 2.

    Once boiling, stop stirring the mixture. When the temperature reaches 157°C (315°F) — if you don’t have a thermometer the bubbles on the surface should reach a light golden colour — add the sifted bicarbonate of soda and whisk just a few times to incorporate. Pour the honeycomb mixture onto the baking paper and don’t move it until it is cold.

  • 3.

    Temper the milk chocolate.

  • 4.

    Break the honeycomb up into small pieces and mix it through the tempered chocolate until well coated.

  • 5.

    Spread the honeycomb on a tray lined with baking paper and leave at room temperature to set. If your room temperature is too warm, place in a sealed container in the refrigerator.

  • 6.

    Break the honeycomb sheet up in large chunks and serve or wrap in cellophane or sealed packaging to present as a gift.

  • 7.

    The honeycomb has a four-week shelf life if left in a single sheet. Once broken up, it will need to be eaten within a few days.


To learn more from Kirsten, you can attend her Savour School in-person or online.

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