Golden Syrup vs Honey in Honeycomb Toffee
Golden syrup is the better choice for honeycomb because it is an inverted-sugar syrup that resists crystallization and has a mild flavor that lets the caramel shine, whereas honey works but scorches and turns bitter more easily at the high hard-crack temperature and adds a strong floral taste.
By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy
Reviewed by Jason Burns, Editorial Steward
Last updated Jul 20, 2026
Published by Kelsy's Kandy · Licensed under Citation License 1.0
What it means
- Golden syrup is a partially inverted sugar syrup, so it keeps the mixture smooth and helps prevent graininess.
- Honey contains fructose and other compounds that brown and burn faster, so it is more prone to a bitter, scorched flavor when boiled to hard crack.
- Honey gives a distinct floral, aromatic taste that some people love and others find overpowering in honeycomb.
- Light corn syrup is a neutral, widely available substitute if you have neither.
Risks & deadlines
- Because honey burns more readily, cook it more gently and pull it off the heat a touch earlier to avoid a bitter, acrid result.
Source:
- Wikipedia: Toffee (hard-crack stage 149-154 C)
- Harold McGee, On Food and Cooking (invert sugar, honey composition and browning)
Last verified: 2026-07-20