As if regular honeycomb isn’t addictive enough, this version has the smoky warmth of maple syrup throughout! For a decadent treat, try dipping it in dark chocolate.

15 min
20 min


  1. Butter, for greasing
  2. 2/3 cup (160ml/220g)) Queen Pure Maple Syrup
  3. 2 tbsp (40ml) water
  4. 2 cups (440g) caster sugar
  5. 1 tbsp bicarbonate of soda


  1. Step 1

    Grease a jelly roll pan or 1 inch deep cookie sheet well with butter and set aside.

  2. Step 2

    Mix the maple syrup, water and sugar in a large heavy based saucepan and place over medium high heat. Bring to a boil, then lower the heat and simmer until the mixture has reached 150°C (this is the hard crack stage).

  3. Step 3

    Immediately remove the pot from the heat, add the bicarbonate of soda and whisk quickly for 5 second, the mixture will bubble up rapidly. Working quickly, pour the mixture as evenly into the jelly roll pan/cookie sheet. Do not stir the mixture as it will lose air.

  4. Step 4

    Leave the maplecomb to cool completely then break it up into edible pieces.

This lovely recipe and images are by Chew Town. See the original here.

Comments & Reviews