Honeycomb Candy Recipe
User Reviews
5
34 reviews
Excellent
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Prep Time
50 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 50 mins
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Servings
30 small
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Calories
119 kcal
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Cuisine
European, North American, American, Australian, British, New Zealand
Honeycomb Candy Recipe
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Honeycomb Candy is a crunchy, aerated toffee traditionally made by boiling sugar and syrup to a hard crack stage and then vigorously mixing in baking soda to create a bubbly, light texture. This recipe includes an optional gelatin addition for a denser and sponge-like feel. The candy can be coated with bittersweet chocolate and finished with sea salt flakes, balancing sweet and salty notes. The texture contrast and simple ingredients make it a classic treat that can be served as bite-sized pieces or used as toppings on desserts.
Description
The Honeycomb Candy Recipe starts by gently dissolving sugar, golden syrup, water, and salt in a large pan, then heating the mixture to 300°F (hard crack stage) without stirring. Careful attention is required to avoid burning, and brushing down sugar crystals ensures smoothness. Once at temperature, baking soda is quickly whisked into the hot syrup, causing a vigorous foaming reaction that forms the signature airy texture. The hot honeycomb is poured into a parchment-lined square pan to cool and harden.
Optionally, a gelatin mix can be prepared and added to alter the candy's density and chewiness for a sponge-like quality. Once set, the honeycomb pieces can be kept plain or coated with tempered bittersweet chocolate and sprinkled with sea salt flakes for added complexity.
Storage is important as uncoated honeycomb can become sticky in humidity and should be kept in airtight containers at room temperature with parchment paper between layers. Chocolate-coated pieces store longer under similar conditions.
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Ingredients
Honeycomb candy base
- 350 g sugar or brown sugar (1 ¾ cup, granulated white
- 160 - 170 g golden syrup or honey. Use corn syrup only if neither is available. (½ cup)
- 120 mL water ½ cup
- ½ tsp salt use only ¼ tsp if you don’t want to taste the salt flavor
- 1 tbsp baking soda
Gelatin mix (optional - for a more dense sponge-like texture)
- 2 tsp water
- ½ tsp gelatin
To coat
- 300 g bittersweet chocolate approximate weight, you can also use milk chocolate or semisweet chocolate instead, tempered
- sea salt flakes I use maldon sea salt flakes
Instructions
Honeycomb candy
- Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed. For flatter honeycomb candy, line a half sheet baking pan with parchment paper or silpat.
- Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.
- Place the sugar, golden syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space). You can use honey if you do not have golden syrup. Or corn syrup if you have neither.
- Gently stir to saturate the sugar with the water.
- Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.
- Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
- When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.
- Heat the sugar mixture until it reaches 300°F / 150°C. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
- Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.
- When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.
- Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.
- As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
- Allow the mixture to harden for a few hours.
- Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.
- Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.
For more dense, sponge candy texture
- While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.
- Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.
- Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).
To coat honeycomb with chocolate
- Temper the chocolate using this guide.
- Dip the honeycomb candy in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffee pieces with a clean, dry pastry brush.
- Place them on a parchment paper-lined baking sheet. Sprinkle salt on top before the chocolate sets.
- Allow the chocolate to set at room temperature (do not put them in the fridge).
Notes
- Measure all ingredients and prepare equipment before starting, as the sugar syrup requires constant attention.
- Do not leave sugar syrup unattended to prevent burning once it reaches 300°F.
- Store uncoated honeycomb at room temperature for up to 1–2 weeks in an airtight container with parchment between layers to avoid sticking.
- Chocolate-coated honeycomb can be stored airtight at room temperature for up to a month.
Nutrition Information
Show Details
Serving
11.5 x 2 inch piece
Calories
119kcal
(6%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
149mg
(6%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
3IU
(0%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30small
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 11.5 x 2 inch piece | |
| Calories | 119kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 149mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 3IU | 0% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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