Homemade Honeycomb Chocolate Coated Cinder Toffee

Here’s a sweet treat to satisfy your chocolate craving. Your very own homemade crunchie bars. This chocolate coated cinder toffee also known as honeycomb or hokey pokey is fun and easy to make and tastes amazing!

Cinder toffee makes me feel so nostalgic. As a child, with my pocket money in hand, I would head to the local newsagent and buy myself a Beano comic and a bag of penny sweets. Along with sherbet filled flying saucers, cinder toffee would always be at the top of my list. However, there were times when my shop bought cinder toffee would have gone past it’s best and the resulting bite would taste flat and a little soggy. Making your own cinder toffee guarantees that you have a fresh, crunchy result to hand whenever you like.

You only need 4 ingredients for this recipe and it’s super quick to prepare. You just have to wait for the chocolate to set, if you can resist!

It’s the weekend and a perfect time to create some delicious chocolatey treats with the boys. I think they probably got more chocolate on themselves than the cinder toffee. But they enjoyed it and I totally enjoyed eating the result!

Homemade Crunchie Bars

I made these ginger chocolate caramel bars which are pretty similar to a twix bar, with the added flavours of ginger and orange and I have to admit, I am a huge fan of the Cadburys Crunchie bar, so when I can replicate a similar treat at home with homemade crunchies, I am always satisfied. There’s no need to sneak out to the shops when a chocolate bar craving beckons. You have your very own crunchie recipe here whenever you need a chocolate bar treat and this cinder toffee recipe is pretty similar to a crunchie bar in both texture, colour and flavour.

overhead view of cinder toffee coated in chocolate and some uncoated in a bowl

How to make Cinder Toffee

You only need 3 ingredients for this simple cinder toffee recipe plus the chocolate for the coating. When I was researching this recipe for the best results, I did a little experimenting with other additions such as different sugars, water, butter, salt or vanilla to find the best way to make this recipe as fool proof as possible. I personally didn’t find any benefit to adding more ingredients to this cinder toffee recipe. The key to this recipe is the technique you use rather than the ingredients and admittedly this technique does take a little bit of practice.

cinder toffee being drizzled with chocolate

Tips and Guidance

The secret to making the perfect cinder toffee is getting the mixture just right before you add the bicarbonate of soda. Yes, you can get technical and use a sugar thermometer, there’s nothing wrong with that at all but I find as soon as it begins to really bubble take it off the heat and quickly whisk in the bicarbonate of soda. There is some experimenting to be had here. It takes a little bit of mastery to get your honeycomb just how you like it.

You might be surprised when you add the bicarbonate of soda and the mixture suddenly foams up like a volcano erupting. This is the fun and most important part. The bicarbonate is broken down by the hot sugar mixture, creating carbon dioxide and giving you cinder toffee its honeycomb like texture with all the little holes it creates in the sugar. Be careful when you tip the bicarbonate into your tin, whisk it gently as you sprinkle it in, to avoid any concentrated pockets of bicarbonate in the mixture. Whisk it whilst it’s still rising up to keep the bubbles in the mixture, then stop, don’t over whisk it at this stage. The more bubbles that stay in place the better the result, you will find it a bit solid and hard if the mixture goes flat.

Be sure to oil your tin well! If you actually want to remove your cinder toffee from it’s tin that is. This recipe is sticky and once it goes hard it is pretty impossible to remove from the tin unless it’s been oiled.

When you pour it into the tin, allow it to spread by itself, don’t try to smooth it out to the edges. If you start to handle it at this stage, the bubbles will burst and your result won’t be the same. If you want to help it slightly on it’s way, gently move the tin around so the mixture spreads with gravity, don’t overdo it though, otherwise you will have a very thin result.

The mixture is hot! Be careful not to get this on your bare skin, molten sugar will not only burn you severely but it will stick to you, making burns much worse. Be safe, take precautions, use oven gloves and wear long sleeves, it’s very important not to let children carry out any step that involves handling the molten mixture. This is a fun kitchen project and children can help to coat the cooled, set mixture with the melted chocolate, but keep them well away from the steps leading up to this.

Leave your mixture to set and cool, then you can break it up into bite size pieces or crunchie bar shapes and then cover your cinder toffee in the melted chocolate.

stacked chocolate coated cinder toffee

Recipe FAQ

Is cinder toffee the same as honeycomb?

Yes, cinder toffee can also be known as honeycomb or hokey pokey.

How should I store cinder toffee?

The longevity of cinder toffee depends on many factors such a temperature and humidity and it will begin to soften over time. You can keep it somewhere cool and dry in an airtight container for at least a week.

chocolate coated cinder toffee recipe

Homemade Honeycomb Chocolate Coated Cinder Toffee

Author: Becky
Here's a sweet treat to satisfy your chocolate craving. Your very own homemade crunchie bars. This chocolate
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Course Dessert, Snack
Cuisine British
Servings 8
Calories 229 kcal


  • 150 g Caster Sugar
  • 75 g Golden Syrup
  • 2 tsp Bicarbonate of Soda
  • 200 g Milk Chocolate for coating
  • vegetable oil for greasing


  • Firstly, grease a 20cm Square tin with vegetable oil and measure out the bicarbonate of soda.
  • Place the sugar and syrup into a heavy bottomed saucepan.
  • Let the sugar melt into the syrup over a gentle heat, stirring only occasionally to prevent sticking.
  • Once the sugar has dissolved, turn up the heat to medium and leave to bubble without stirring until the mixture turns a little more golden, it shouldn't take longer than a couple of minutes.
  • Take off the heat immediately and quickly whisk in the bicarbonate of soda, it will bubble up at this point. Do not whisk for any more than a few seconds.
  • Pour the mixture carefully and gently into the middle of the oiled tin, Allow to spread by itself without touching it and let it cool and harden.
  • Once the cinder toffee has hardened, using a sharp knife, cut it up into small pieces.
  • Grease a piece of baking paper and lay it on a baking tray.
  • Melt the chocolate and coat each piece of toffee in it, lay each piece on the baking paper and allow to set.

Nutrition Estimate

Calories: 229kcalCarbohydrates: 41gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 278mgPotassium: 73mgFiber: 1gSugar: 39gCalcium: 6mgIron: 1mg
Keyword hokey pokey, homemade crunchie bars, homemade honeycomb
Tried this recipe?Let us know how it was!

Looking for more nostalgic recipes?

If you’re looking for more recipes that will transport you back to your childhood give these homemade Party Rings a try.

What’s your favourite nostalgic treat? Share with me in the comments.

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