Honeycomb Candy Recipe

Introduction

Honeycomb candy is a delightful treat known for its crunchy texture and sweet, caramelized flavor. This easy-to-make candy puffs up beautifully with baking soda, creating a light and airy bite that’s irresistible. You can enjoy it plain or dipped in rich chocolate for an extra special touch.

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup water (at room temperature)
• 1 tablespoon baking soda (do not use baking powder)
• 1/8 teaspoon salt
• 1-1/2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
• 1 cup dark chocolate (or semi-sweet or milk chocolate for a sweeter candy)
• 1/4 teaspoon vegetable oil (or shortening, optional)

Instructions

1. Step 1: Prepare all ingredients by measuring them out and setting them near your stovetop. Line a rimmed sheet pan with parchment paper or a silicone baking mat for easy removal.
2. Step 2: Sift the baking soda through a fine-mesh sieve into a small bowl to remove clumps. Keep it alongside the vanilla extract and salt ready for quick use.
3. Step 3: In a large, heavy-bottomed pot, combine the sugar and water. Stir to mix well. Place over medium-high heat and add the corn syrup. Stir again, then allow the mixture to boil without stirring.
4. Step 4: Clip a candy thermometer to the side of the pot. Continue heating without stirring until the temperature reaches 300°F (150°C). This is known as the hard crack stage, essential for proper texture.
5. Step 5: Remove the pot from heat immediately once it reaches 300°F. Working quickly, sprinkle the baking soda, salt, and vanilla evenly over the hot syrup. Vigorously whisk for 5-10 seconds to incorporate and aerate the mixture.
6. Step 6: Pour the bubbling honeycomb mixture onto the prepared pan without spreading it. Allow it to expand and cool undisturbed for about 1 hour until fully set.
7. Step 7: Once cooled, lift the honeycomb from the pan and break it into bite-sized pieces using a blunt object or your hands.
8. Step 8: (Optional) To add chocolate, melt the chocolate in a microwave-safe bowl by heating in 30-second bursts, stirring in between for 15-20 seconds, until smooth. Stir in vegetable oil or shortening if using to thin.
9. Step 9: Dip or drizzle the honeycomb pieces with the melted chocolate. Place on parchment paper and let sit at room temperature for about 1 hour until the chocolate hardens.

Tips & Variations

• Use a clean, dry pot and utensils to avoid premature crystallization of the sugar syrup.
• Sifting the baking soda ensures the candy puffs up evenly without lumps.
• For a twist, try sprinkling the finished candy with sea salt or crushed nuts before the chocolate hardens.
• If you prefer a softer candy, reduce the cooking temperature slightly, but avoid going below 290°F.

Storage

Store honeycomb candy in an airtight container at room temperature to keep it crisp. It will stay fresh for up to two weeks. Avoid refrigeration as moisture can cause the candy to become sticky. If chocolate-coated, keep it in a cool, dry place until ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is the candy not puffing up?

Most likely, the baking soda was not whisked in quickly or evenly, or it contained clumps. Make sure to sift the baking soda and add it immediately off the heat while whisking vigorously.

Can I use baking powder instead of baking soda?

No, baking powder will not produce the same reaction needed to create the airy honeycomb texture. Always use baking soda for this recipe.

Honeycomb Candy Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

This homemade Honeycomb Candy recipe creates a light, airy, and crunchy sweet treat with a rich caramel flavor, enhanced optionally by a coating of smooth melted chocolate. Perfect for candy lovers who enjoy a satisfying crunch and a touch of vanilla, this classic confection is easy to prepare on the stovetop and requires just a few pantry staples.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: Approximately 20 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Honeycomb Candy

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup water (at room temperature)
• 1 tablespoon baking soda (do not use baking powder)
• 1/8 teaspoon salt
• 1–1/2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)

Chocolate Coating (Optional)

• 1 cup dark chocolate (or semi-sweet or milk chocolate for a sweeter candy)
• 1/4 teaspoon vegetable oil (or shortening, optional)

Instructions

1. Prepare Ingredients: Set out and measure all your ingredients, including the baking soda sifted through a fine-mesh sieve to remove clumps. Also, line a rimmed sheet pan with parchment paper or a silicone baking mat and place it near the stovetop for easy access.
2. Combine Sugar Mixture: In a large, heavy-bottomed pot, mix granulated sugar and water. Stir to combine, then add corn syrup and stir gently once more. Place the pot on medium-high heat, and bring the mixture to a boil without stirring once it starts boiling to prevent crystallization.
3. Boil to Hard Crack Stage: Attach a candy thermometer to the pot and allow the mixture to reach 300°F (150°C), known as the hard crack stage. Keep a close watch as the temperature can rise quickly; do not stir or increase heat beyond medium-high.
4. Incorporate Baking Soda and Flavorings: Immediately remove the pot from heat once it hits 300°F. Quickly sprinkle the sifted baking soda, salt, and vanilla extract evenly over the hot syrup. Whisk vigorously but briefly (about 5–10 seconds) to incorporate evenly, ensuring the mixture foams and triples in size.
5. Pour and Set: Immediately pour the bubbly mixture onto the prepared pan and allow it to expand naturally. Do not spread or touch the candy. Let it cool and set completely for about 1 hour at room temperature.
6. Break into Pieces: Once the honeycomb is fully set and cooled, carefully remove it from the pan. Use a blunt object like a meat mallet or the handle of a knife to break it into bite-sized pieces, or simply break it by hand.
7. Optional Chocolate Coating: Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring between each for 15–20 seconds, until smooth and fully melted (about 1 to 1.25 minutes total). Stir in vegetable oil or shortening if using to thin the chocolate slightly. Dip or drizzle the candy pieces with chocolate, then place them back on the parchment-lined pan. Allow the chocolate to harden at room temperature for about 1 hour.

Notes

• Do not use baking powder in place of baking soda; it will not produce the desired honeycomb texture.
• A heavy-bottomed pot is essential to ensure even heat distribution and avoid burning the sugar.
• Do not stir the syrup while it is boiling to prevent crystallization and grainy candy.
• If the candy thermometer is unavailable, test syrup by dropping a bit in cold water – it should harden and shatter easily.
• Work quickly when adding baking soda and pouring as the reaction happens fast and sets rapidly.
• The addition of chocolate is optional but adds a delicious contrast to the crunchy honeycomb.
• Store honeycomb candy in an airtight container at room temperature to maintain crispness.

Keywords: Honeycomb candy, sponge toffee, toffee, caramel crunch, homemade candy, chocolate honeycomb, sugary treat