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Honeycomb Candy Recipe

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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/honeycomb-candy-recipe/