Homemade Honeycomb Candy looks so fancy, yet couldn't be easier to make in your own home! You only need four main ingredients -- sugar, corn syrup, vanilla, and baking soda--to produce this sweet, crunchy candy with classic honeycomb bubbles, a 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: 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 next to the stovetop.
BAKINGSODA: Sprinkle the baking soda through a fine-mesh sieve into a little bowl. This is important so there aren't any clumps. Set next to the stovetop along with the vanilla extract and salt.
COMBINE THE INGREDIENTS: Add the sugar and water to a large and solid heavy-bottomed pot. (The bigger the better; this candy will triple in size!) 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, AND VANILLA: As soon as the temperature hits 300 degrees F, remove the pan from heat and, working very quickly, sprinkle the baking soda, vanilla, and salt evenly over the candy. The mixture will begin to expand and triple in size. Quickly and vigorously whisk into the sugar syrup (whisking for no more than 5-10 seconds–to prevent deflating the candy). Quickly pour the candy onto the prepared pan and leave it to expand on its own (do not spread). Don't touch or move the candy for 1 hour.
BREAKTHECANDY: Once the candy has cooled and set, remove it from the pan. Use a blunt object (like a meat mallet or handle of a chef's knife) to 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 pieces in the melted chocolate or drizzle pieces with chocolate. Place 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. This candy is best eaten within 1 week. Honeycomb will become soft and chewy in a humid environment. Do not refrigerate.
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Notes
How to clean your pot after making the candy:
Let the pan cool completely. 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.