Honeycomb Recipe
Made with a few simple ingredients, this honeycomb recipe is an easy candy that you can make at home. Light, airy, and crunchy, this candy will melt in your mouth.
Servings 20 to 25 pieces
Calories 76kcal
Equipment
- 8" square baking pan
- Parchment paper
- Large saucepan
- Candy or instant-read thermometer
Ingredients
- 1 tablespoon baking soda
- 1½ cups granulated sugar (300 grams)
- ¾ cup water (180ml)
- ¼ cup light corn syrup (60ml)
- 2 tablespoons honey
Instructions
- Line an 8x8-inch square pan with parchment paper, making sure it goes up the sides of the pan. Lightly spray with cooking spray.
- Measure the baking soda into a small dish and set it next to your cooking area.
- In a large heavy-bottomed saucepan (4-quart or bigger), combine the sugar, water, corn syrup, and honey. Place the pan over medium-high heat.
- Gently stir the sugar mixture until dissolved, taking care not to stir any granules up the side of the saucepan. When the mixture begins to boil, stop stirring.
- Cook the sugar mixture until a candy thermometer reads between 305°F and 310°F, about 8 to 12 minutes. Immediately remove from the heat and stir in baking soda. The baking soda will cause the candy mixture to bubble vigorously so be very careful during this step.
- Stir the mixture just until it turns a light golden color and is still lightly bubbling and very fluffy. Immediately pour the mixture into the prepared baking pan. (It should still be very fluffy and almost fill the pan. The candy will shrink a bit as it cools.) Place the pan on a wire rack to cool completely, for a few hours.
- Break the cooled honeycomb candy into roughly 1-inch pieces. Store in an airtight container at room temperature for up to a week.
Notes
- For easy cleanup, fill the used pan with hot water and let it sit until the sugar has dissolved.
- You can score the cooled honeycomb slab with a knife to encourage more uniform pieces if desired.
- If you accidentally stir the mixture too much after the baking soda is added, don’t panic! The bubbles will be gone, eliminating the honeycomb texture, BUT you just made delicious brittle!
- For a little extra flavor, lightly sprinkle the prepared pan with kosher salt before you start the candy to really bring out the caramel and honey flavors in the candy and add a salty kick.
- Honeycomb candy is also delicious when drizzled with melted chocolate!
- Make sure you have everything ready to go, especially the baking soda. Once the mixture hits 305°F, you need to move fast and add the baking soda, or your honeycomb mixture will burn as the temperature increases.
- Keep a close eye on the pot, and do not walk away from it. You need to be patient watching the mixture as it can go from bubbling to scorched in a blink of an eye.
- Save the honeycomb pieces that get crushed as you break up the candy or are too small. I like saving them to sprinkle on top of ice creams, milkshakes, coffee, hot chocolate, and more! You can also sprinkle them over the frosting on cakes or cupcakes.
Nutrition
Calories: 76kcal | Carbohydrates: 20g | Protein: 0.01g | Fat: 0.1g | Sodium: 167mg | Potassium: 1mg | Fiber: 0.004g | Sugar: 20g | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.02mg