Dairy and Gluten Free Chocolate Honeycomb

serves / makes 8 mini bars
5 prep time
5 mins cooking time


Imagine this just as a gluten and dairy free Crunchie! It is fairly simple to make and is a great way to jazz up some dairy free chocolate.




  • 300g caster sugar
  • 150g golden syrup
  • pinch of cream of tartar
  • 1 teaspoon white wine vinegar
  • 5 tablespoons water
  • 1 1/2 teaspoons bicarbonate of soda
  • 150g dairy free milk chocolate


  1. Line a 20cm square baking tin with lightly oiled foil
  2. Half fill the sink with cold water and place the whisk and bicarbonate of soda next to it
  3. In a medium to large saucepan, add the sugar, syrup, cream of tartar and vinegar
  4. Add 5 tablespoons of water and cook on a medium heat
  5. Bring the mixture to the boil, stirring to dissolve the sugar
  6. Continue to boil until the mixture turns a golden amber colour, this is 154 oC on a sugar thermometer if you are using one
  7. Remove from the heat and place the pan in the cold water in the sink
  8. Immediately add the bicarbonate of soda and whisk, the mixture will foam up like a volcano
  9. Pour immediately into the lined baking tin and leave to cool
  10. Once the mixture has set break it into small pieces
  11. Melt the dairy free chocolate and stir through the honeycomb pieces
  12. Pour into chocolate moulds or mini cake/cookie moulds and leave to set

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