Honeycomb Recipe

Name: Honeycomb Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 25 pieces
Ingredients: 1 1 cup granulated sugar; ⅓ ⅓ cup light corn syrup; ⅓ ⅓ cup water; 2 ½ 2 ½ teaspoons baking soda; chocolate for dipping or drizzling

User Reviews

5.0

267 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
30 mins
Servings
25 pieces
Calories
44 kcal
Course
Dessert
Cuisine
American

Honeycomb Recipe

Angela Watkins

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A great and easy recipe for Honeycomb Candy! Be sure to read through the whole recipe, measure out all of your ingredients, and prepare your pan before beginning. Be sure to check out the recipe VIDEO below the instructions!

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Ingredients

Servings

1 1 cup granulated sugar
⅓ ⅓ cup light corn syrup
⅓ ⅓ cup water
2 ½ 2 ½ teaspoons baking soda
chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers

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Instructions

Line an 8x8 square pan with parchment paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

Equipments used:

Notes

This is the candy thermometer that I use (affiliate)
Store uneaten honeycomb in an airtight container at room temperature for up to one week.
Honeycomb hardens quickly, which means it can leave your saucepan a mess. Here's how I clean mine:
Let your pan cool (you don't want to warp it by putting cool water in a scorching hot pot) and then fill it over halfway with water. Return it to the stovetop and bring to a boil and the candy should melt away from the sides (use a heatproof spatula to help scrape the sides while it's warm). Pour out the water/candy mixture and allow it to cool before cleaning properly.

Nutrition Information

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Serving 1piece (without chocolate) Calories 44kcal (2%) Carbohydrates 11g (4%) Fat 1g (2%) Sodium 112mg (5%) Potassium 1mg (0%) Sugar 11g (22%) Calcium 1mg (0%) Iron 1mg (6%)