Focus on: Honeycomb

September 18, 2023
Known to Brits as honeycomb, cinder toffee in the US and hokey pokey in New Zealand and Australia. Whatever you call it, this light and sweet product is made from aerating cooked sugar to give the distinctive bubbly texture.

Eating honeycomb is always a nostalgic treat, but making golden honeycomb can be a tricky process. Our clever production teams need to add just the right amount of heat to create the beautiful golden colour, subtle toffee flavour and well known crunch of this nostalgic favourite.

OUR HONEYCOMB RANGE

Our honeycomb products come in a range of sizes to suit different uses, from 2-5mm up to 6-15mm. They can be barrier coated for use as inclusions or toppings for ice cream or artisan bakery products.

Why not add a touch of decadence and luxury by opting for bronze dusted milk chocolate honeycomb pieces? Perfect for creating showstopping toppings to cakes and bakes or to make honeycomb sweets.

Did you know that honeycomb is a naturally vegan product? It contains no animal products as there’s no real honey involved in making it - so it’s a great sticky, sweet treat if you’re following a plant-based diet.

TOFFEECOMB® - A UNIQUE OV PRODUCT

Over at OV Confection by Design in Harrogate, UK, the team have created an innovative  new product called Toffeecomb®, made using 25% less sugar than our classic honeycomb and with a richer and deeper flavour.

Business Development Manager Andrew Lofthouse explains: “The flavour that comes from honeycomb is very delicate – it’s not a heavy hit. But in toffee you’ve got the dairy aspect – so it’s very creamy, buttery. So we’ve now created an aerated toffee where you’re getting all that buttery, creamy flavour but still with the aerated crunch of honeycomb.”

Explore our full honeycomb range.

Latest Insights

January 25, 2026

Elevating Cupcakes: How inclusions and decorations transform Everyday Bakes

Cupcakes may be small, but their potential for creativity, indulgence, and differentiation is anything but. In today’s competitive bakery market, visual appeal and eating experience matter more than ever. Consumers expect colour, texture, flavour, and a sense of fun all in one bite.
January 06, 2026

Spice Bazaar: A global flavour journey shaping indulgence in 2026

As consumers look for comfort, escapism and inspiration in their everyday choices, flavour is becoming a powerful way to travel without leaving home. Across bakery, ice cream, chocolate and desserts, we see a growing appetite for aromatic spices, layered sweetness and warm global influences.
December 05, 2025

Cloud Dancer: A Soft New Dawn for Bakery and Dessert Innovation in 2026

Every year, a single colour captures the collective imagination. But 2026 feels different with Cloud Dancer named as the Colour of the Year by Pantone. A delicate, natural white that feels like the quiet pause before daybreak. A new aesthetic direction is emerging across design, fashion, and food. Soft, effortless, and quietly self-assured, Cloud Dancer is more than a colour. It is a mood. A sense of calm. A visual expression of clarity and purity. And in the world of ice cream, bakery, chocolate, and desserts, where sensory experience defines consumer appeal, this serene shade offers a powerful invitation: to create with intention and refined simplicity.