Science week special: honeycomb recipe

honeycomb and honey dipper on a wooden plate on a white table

Shannon Thirumal and Jessica Taylor Yates

Posted August 17, 2021

In honour of National Science Week, we go behind the scenes and take a look at the science of honeycomb. 

Have you ever wondered how the bubbles in the honeycomb are created? You won't have to wonder anymore, thanks to RACV Cape Schanck Resort Head Pastry Chef Shannon Thirumal. He's put together a simple honeycomb recipe using the magical ingredient bicarbonate soda. You'll see how the heat from the sugar mix breaks down the bicarbonate soda causing it to release carbon dioxide gas. And it's that gas that causes the bubbles in the honeycomb, and it’s those bubbles that make the honeycomb expand! But don't take our word for it - break out your inner nutty professor and give it a yummy go.

honeycomb recipe

Unpack the mystery of honeycomb with our great DIY honeycomb recipe.


Honeycomb recipe


4 or more

Prep time

20 min




  • 150 g sugar white granulated 
  • 50g honey 
  • 15 g glucose syrup  
  • 50 ml water 
  • 10 g bi carb soda

*Caution when working with hot sugar 


  1. Mix the sugar, honey, glucose and water in a heavy-based 5 litre pot. 
  2. Place it on a stove and cook . You can mix the sugar until it starts to boil. After it starts boiling, do not mix, as it will cause the sugar to crystallise.  
  3. Now heat the until the sugar until it hits 150°C. 
  4. In the meantime, soften the bi carb powder to remove any lumps and set aside.  
  5. Prepare a tray lined with paper or a silpat to prevent the honeycomb from setting.  
  6. When the sugar hits 150C, add in the bicarbonate soda and mix it quickly.
  7. Watch the sugar react and rise up. Turn on the heat and give it another quick mix before spreading onto the tray and spread out to cool.  
  8.  Allow to rest without moving for at least an hour to allow to harden.  
  9.  When hardened and set, use a back of a knife to hit It and watch it crack.   
  10. Pack away and use as required.


  • Melt some chocolate and coat the honeycomb.  
  • To store for a longer period, put in an airtight container or in the freezer. 
  • You can switch the glucose syrup for golden syrup for a more darker colour and deeper caramel flavour.  
  • If the flavour is too bitter for you, cool it to a lower temperature the next round.  
  • Don’t be disappointed if your honeycomb is deflated. Keep trying and you will get the hang of it.  
  • The bigger pot is required to stop the overflow when the reaction happens with the bicarbonate soda.