Description
Experience the delight of homemade honeycomb candy, a classic crunchy treat with an airy, bubbly texture and a rich amber flavor. This simple recipe uses basic pantry ingredients and transforms them into a sweet, crunchy confection perfect for snacking or dessert decoration. Ready in just about 15 minutes plus cooling, you can enjoy or gift these golden pieces with optional chocolate dipping for an indulgent twist.
Ingredients
Scale
Honeycomb Candy
- 1 cup granulated sugar
- 1/4 cup light corn syrup or golden syrup
- 2 tablespoons honey (optional for flavor)
- 1/4 cup water
- 2 teaspoons baking soda (sifted)
Optional
- Melted chocolate for dipping
Instructions
- Prep your equipment: Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking. Have your baking soda sifted and ready as timing is crucial in the next steps.
- Cook the sugar mixture: In a deep, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup (or golden syrup), honey if using, and water. Stir over medium heat until the sugar completely dissolves, ensuring a smooth base.
- Boil without stirring: Once the sugar has dissolved, stop stirring and allow the mixture to boil. Continue cooking until it reaches 300°F (hard crack stage) on a candy thermometer. This takes about 5 to 8 minutes and the syrup should become a light amber color, indicating caramelization.
- Add the baking soda: Remove the pan from heat. Quickly whisk in the sifted baking soda; the mixture will foam and expand rapidly. Immediately pour this frothy mixture into the prepared baking pan without spreading it, to preserve the characteristic bubbles and airy texture.
- Cool completely: Let the honeycomb candy cool and harden at room temperature for about 1 hour. Once fully set, break the honeycomb into bite-sized pieces.
- Optional chocolate dip: For an extra indulgent treat, dip the broken pieces in melted chocolate. Allow them to set on parchment paper until the chocolate hardens, adding a rich contrast to the crunchy candy.
Notes
- Ensure the syrup reaches exactly 300°F for the perfect hard crack texture; using a candy thermometer is essential.
- Do not stir the syrup during boiling to avoid premature crystallization.
- Work quickly when adding baking soda and pouring the mixture, as it sets fast.
- Optional honey adds depth of flavor but can be omitted.
- Store honeycomb candy in an airtight container to keep it crisp and prevent moisture absorption.
- For a gluten-free treat, verify that ingredients such as corn syrup are certified gluten free.
