Description
This classic Honeycomb Candy recipe creates a light, airy, and crunchy treat with a caramelized sugar flavor. Made with simple ingredients like sugar, corn syrup, honey, and baking soda, this easy-to-make candy is perfect for snacking or dipping in melted chocolate to elevate its decadence. The candy sets into a beautifully bubbly golden toffee that breaks into delightful shards, showcasing a perfect balance of sweet and crunchy texture.
Ingredients
Scale
Honeycomb Candy Ingredients
- 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. Measure and sift the baking soda ahead of time because timing is crucial once the sugar mixture reaches the hard crack stage.
- Cook the sugar mixture: In a deep, heavy-bottomed saucepan, combine granulated sugar, corn syrup (or golden syrup), honey if using, and water. Stir gently over medium heat until the sugar completely dissolves into the liquid.
- Boil without stirring: Once the sugar has dissolved, stop stirring. Allow the mixture to come to a rolling boil and cook until it reaches 300°F (hard crack stage) on a candy thermometer, about 5–8 minutes. The syrup will turn a light amber color indicating readiness.
- Add the baking soda: Remove the saucepan from the heat and swiftly whisk in the sifted baking soda. The mixture will foam up vigorously, creating the iconic honeycomb bubbles. Immediately pour the foamy mixture into the prepared pan without spreading it, allowing the bubbles to set naturally.
- Cool completely: Let the candy cool and harden at room temperature for approximately 1 hour. Once rigid and set, break the honeycomb into irregular shards or bite-sized pieces.
- Optional chocolate dip: For a luxurious touch, dip the broken pieces into melted chocolate and place them back on parchment paper to set. This adds a rich flavor contrast and smooth texture complementing the crunchy honeycomb.
Notes
- Use a candy thermometer for precise temperature control to achieve the perfect texture.
- Do not stir once the mixture boils to avoid crystallization and to ensure clarity in the candy.
- Work quickly after adding baking soda because the foaming reaction is rapid.
- Store honeycomb candy in an airtight container at room temperature to prevent moisture absorption and stickiness.
- For best results, avoid humidity when making and storing this candy as it can affect texture.
- Golden syrup is a great substitute for light corn syrup for a more traditional flavor.
