Honeycomb Recipe
User Reviews
5
Honeycomb Recipe
Description
This honeycomb recipe begins by preparing an 8x8 inch pan lined with parchment paper ready for the hot candy. Sugar, light corn syrup, and water are combined and heated over medium heat, stirring until dissolved and then boiling without stirring until the mixture reaches 300°F (149°C), the hard crack stage. Baking soda is then quickly stirred in, which causes the mixture to foam up as carbon dioxide bubbles are trapped, forming the characteristic honeycomb texture. The mixture is promptly poured into the prepared pan to cool and set. Optionally, melted chocolate can be used for dipping or drizzling once the honeycomb has hardened, adding another layer of flavor.
Care should be taken when working with hot sugar syrup. The recipe notes that honeycomb hardens quickly, which may leave residue in the saucepan. Cleaning involves boiling water in the pan to dissolve leftover candy. Proper storage in an airtight container at room temperature keeps the candy fresh for up to a week.
Ingredients
- 1 cup granulated sugar
- ⅓ cup light corn syrup
- ⅓ cup water
- 2 ½ teaspoons baking soda
- chocolate optional, you can use melted chocolate chips, chocolate bars, or melting wafers, for dipping or drizzling
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.
Notes
- Prepare and measure the baking soda before cooking to add immediately at the correct stage.
- Store uneaten honeycomb in an airtight container at room temperature for up to one week to maintain freshness.
- Clean your saucepan by boiling water in it after candy preparation to dissolve hardened sugar residue safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25pieces
Amount Per Serving
Calories 44 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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