Home > Desserts > Honeycomb Candy Honeycomb Candy December 10, 2019 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Homemade honeycomb candy is a seemingly fancy treat that couldn’t be easier to make in your own home! This sweet crunchy candy requires only four main ingredients — sugar, corn syrup, vanilla, and baking soda. It’s got the classic honeycomb bubbles, spongelike crisp texture, and a golden yellow exterior. For an elevated experience, the honeycomb candy can also be dipped, drizzled, or covered in melted chocolate. Love making candy? Us too! Try our popular toffee recipe or homemade marshmallows next! Honeycomb candy This wildly popular candy goes by a variety of names — cinder toffee, brittle treacle toffee, honeycomb toffee, fairy food candy, angel food candy, sponge toffee, hokey pokey, puff candy, sea foam, sponge candy, and more! While this candy is made all over the world and called many different things, it’s known as a very sweet and sugary toffee with a light (yet rigid) sponge-like, crisp & bubbly texture. This candy is often covered, dip, or drizzled in chocolate and that’s our favorite way to enjoy it! Store-bought honeycomb is often sold in bakeries or dessert shops and for quite a premium — it’s typically quite expensive for a piece or two of homemade honeycomb candy. So you may be shocked to learn just how simple this is to make and how cheap the ingredients in honeycomb are. So let’s get started with talking about the ingredients What honeycomb is made out of Corn Syrup: the base of this honeycomb candy! Make sure to get light corn syrup; I love Karo’s corn syrup (not sponsored). White granulated sugar: how the candy is sweetened; don’t use brown sugar in place of white sugar in this recipe. Salt: to balance out sweetness and intensify flavors Baking Soda: the “secret” to the honeycomb-like appearance and bubbles Vanilla extract: this optional ingredient adds a nice flavoring to the candy. For beautiful vanilla bean flecks throughout the candy, use vanilla bean paste or a real vanilla bean (scrape out the seeds). Let’s talk candy thermometers If you want to make the prefect honeycomb candy, you need a good candy thermometer. I would never recommend making honeycomb for your first time without one; it is too difficult to judge when it’s ready to be pulled off the stove. Here is the candy thermometer I use and would highly recommend adding to your kitchen. (affiliate link) How do I make sure my candy thermometer is accurate? Just a couple of degrees can be the differences between delicious candy and a burnt mess. Candy thermometers should be regularly tested for accuracy to ensure you are getting your mixture to the right temperature. To test your thermometer: Bring a pot of water to a rapid boil and then insert the thermometer and leave it in for several minutes to get an accurate reading. The bulb should be completely immersed in the water, but should not touch the bottom of the pan. At sea level, the thermometer should read 212 degrees Fahrenheit or 100 degrees Celsius. If your thermometer reads above or below this, you will need to adjust for that amount when preparing the honeycomb candy! For example, if the thermometer reads 202 degrees, you would wait until the candy reaches 285 degrees, rather than 295 degrees. I recommend a regular check for thermometer accuracy and adjust your measurements accordingly! How to make honeycomb candy (tips) Prep all your ingredients before beginning. As with most candy recipes, they require full attention. Candy can go from the perfect stage to burnt and ruined in a matter of seconds. With all the ingredients set out and prepped before beginning, it will make the process seamless! Stop stirring once the mixture boils. Once it’s boiling, the candy just needs to get to temperature and the stirring is unnecessary. That said, don’t walk away, you’ll want to watch it carefully as it heats up to the correct temperature. The syrup boils for a while and there are many factors (the heat of the stovetop, the pan you use, etc.) that will determine how long the candy takes to hit the right temperature. While it might be tempting to turn up the heat on the stove, it is important the candy remains at the medium temperature to avoid scorching or burning the candy. Honeycomb Candy FAQs Why does my honeycomb go chewy? An overly humid environment is most likely to blame; I wouldn’t recommend making this candy on a rainy or overly humid day. Another culprit could be an incorrect candy thermometer reading or not using a candy thermometer. With candy there are different stages and hard crack stage (300 degrees F/ 150 degrees C) is where we want honeycomb to be at. If it is below 300 degrees, that is in a soft crack stage range which would create a chewy, not crispy candy. (More trouble-shooting here). Can you make honeycomb with baking powder? Unfortunately, no. Baking soda is what forms the bubbles giving this candy it’s name! How long can you store honeycomb candy? It depends on the humidity. With high levels of humidity, honeycomb will absorb the moisture from the air and become sticky, so it could only last 1-2 days. In dry environments, it can last up to a week stored in an airtight container at room temperature. Do not refrigerate the honeycomb (freezer is the best bet for keeping it fresh!). Does honeycomb contain honey? While it would seem like an obvious ingredient to contain, there is no actual honey in honeycomb! I have tried adding honey to this candy for a stronger “honey” flavor, and testers preferred it without that! The name actually originates from the bubbles and honeycomb appearance (the inside looks like a bees honeycomb), not from ever having honey in the recipe. How long does it take for honeycomb candy to set? Even though it looks like your honeycomb is completely set as soon as you pour it onto a prepared pan it still needs at least an hour to two to cool and set up. How do I clean my pot? If you’ve ever made candy before you know it can leave the pot a bit messy. Here’s how to clean it quickly in 3 easy steps: Let the pan cool completely first! Once cooled, fill it just over halfway with water. Place the pan back on the stovetop and bring the water to a boil. Once the water is boiling, the candy will begin to melt off the sides. Use a spatula to scrape down the sides and scrape off any stubborn candy. Pour it all down the disposal and let the pan cool before doing a final clean with soap and water. More popular desserts 3-Ingredient Christmas Candies peppermint hearts, reindeer “noses,” and thin mint cups, and turtles. Scotcheroos chocolate peanut butter crunchy treats Carmelitas oatmeal bars with a creamy caramel & chocolate center Oreo Balls chocolate cookie balls covered in chocolate Buckeye candies peanut butter chocolate confections FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Honeycomb Candy 0 from 0 votes - Review this recipe Homemade honeycomb candy is a seemingly fancy treat that couldn't be easier to make in your own home! This sweet crunchy candy requires only four ingredients -- sugar, corn syrup, salt, and baking soda. It's got the classic honeycomb bubbles, spongelike crisp texture, and a golden yellow exterior. For an elevated experience, the honeycomb candy can also be dipped, drizzled, or covered in melted chocolate. SAVE TO RECIPE BOX Print Recipe Honeycomb Candy 0 from 0 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Homemade honeycomb candy is a seemingly fancy treat that couldn't be easier to make in your own home! This sweet crunchy candy requires only four ingredients -- sugar, corn syrup, salt, and baking soda. It's got the classic honeycomb bubbles, spongelike crisp texture, and a golden yellow exterior. For an elevated experience, the honeycomb candy can also be dipped, drizzled, or covered in melted chocolate. Prep Time 10 minutes Cook Time 20 minutes Setting Time 2 hours Total Time 2 hours 30 minutes Servings 12 -16 pieces Calories 154kcal Cost $3.49 EquipmentCandy ThermometerFine mesh sieveLarge pan and silpat liner or parchment paper Ingredients1 cup (200g) white granulated sugar1 cup (320g) light corn syrup1/2 cup (120g) room temperature water1 tablespoon baking soda (do not use baking powder)1/8 teaspoon fine sea salt1 and 1/2 teaspoons pure vanilla extract (OR 1 teaspoon vanilla bean paste)1 cup (175g) dark chocolate (or semi-sweet or milk chocolate for a sweeter candy)1/4 teaspoon vegetable oil or shortening, optional InstructionsPREP: Set out and measure all the ingredients. Set out a whisk. Line a rimmed baking sheet with parchment paper or a silpat baking mat and set both right next to the stovetop.BAKING SODA: Sprinkle the baking soda through a fine mesh sieve into a little bowl. This is important so there aren't any clumps of baking soda. Set next to the stovetop along with the vanilla extract and salt.MAKE THE CANDY: In a large and solid heavy-bottomed pot (the bigger the better, this candy will triple in size!) add the sugar and water. Stir to combine. Turn the heat to medium high and then add in the corn syrup. Stir to incorporate and then leave the mixture to boil. Do not stir the mixture while boiling, this could trigger the sugar to crystallize.BOIL: Insert the candy thermometer and continue to heat, without stirring, until the mixture reaches 300 degrees F (150 degrees C). Watch carefully, it can jump up to temperature in an instant even though it may seem like it is moving slowly! Do not increase the temperature to speed up the process.ADD BAKING SODA, SALT, & VANILLA: As soon as the temperature hits 300 degrees F, remove pan from heat and, working very quickly sprinkle the baking soda, vanilla, and salt evenly over the candy. Quickly and vigorously whisk into the sugar syrup (whisking for no more than 5-10 seconds–to prevent deflating the candy). The mixture will begin to expand and triple in size. Quickly pour the candy onto the prepared pan and leave it to expand on it's own (do not spread). Don't touch or move the candy for 1 hour.BREAK CANDY: Once the candy has cooled and set, remove it from the pan and using a blunt object like a meat mallet or handle of a chef's knife) shatter the candy into bite size pieces. Alternatively, break up the candy with your hands.OPTIONAL -- ADD CHOCOLATE: Melt chocolate in a microwave safe bowl. Heat in bursts of 30 seconds, stirring in between each burst for 15-20 seconds. Heat for a total of 1 minute to 1 minute and 15 seconds. IF desired, add in 1/4 teaspoon vegetable oil or shortening to slightly thin the chocolate. Dip individual honeycomb pieces in the melted chocolate OR drizzle pieces with chocolate. Place dipped or chocolate covered candy on a parchment paper lined baking sheet and let stand at room temperature until chocolate is hardened, about 1 hour.STORAGE: store in an airtight container in a very dry place. Alternatively store in the freezer. Best eaten within 1 week. Honeycomb will become soft and chewy in a humid environment. Do not refrigerate. Recipe NotesHow to clean your pot after making the candy: Let the pan cool completely first! Once cooled, fill it just over halfway with water. Place the pan back on the stovetop and bring the water to a boil. Once the water is boiling, the candy will begin to melt off the sides. Use a spatula to scrape down the sides and scrape off any stubborn candy. Pour it all down the disposal and let the pan cool before doing a final clean with soap and water. Nutrition FactsCalories: 154kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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