This honeycomb recipe is a delightful treat that combines crunchy, airy texture with a sweet, caramelized flavor in just 30 minutes. Perfect for satisfying your sweet tooth, it’s a simple yet impressive confection that feels indulgent without being overly heavy. The golden, bubbly honeycomb is a joy to make and even more fun to break into bite-sized pieces, offering a satisfying snap with every bite.
With only 15 minutes of prep and cooking time, this recipe is a quick way to create a crowd-pleasing snack or dessert. The light, crispy honeycomb pairs beautifully with chocolate or stands alone as a guilt-free treat, making it a versatile addition to your baking repertoire. Its irresistible texture and flavor will have everyone reaching for seconds!
What You’ll Need for Honeycomb Candy
- 1 cup (200 g) granulated sugar
- ⅓ cup (80 ml) light corn syrup (can substitute with golden syrup if needed)
- ⅓ cup (80 ml) water
- 2 ½ teaspoons baking soda (measure this out before starting, as timing is crucial)
- Chocolate for dipping or drizzling (optional) (melted chocolate chips, bars, or melting wafers work well)
How to Make Honeycomb Candy
- Prepare your pan: Line an 8×8 square pan with parchment paper and set aside.
- Measure baking soda: Before starting, measure out 2 ½ teaspoons of baking soda and keep it ready.
- Combine ingredients: In a medium-sized heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir frequently over medium heat until the sugar dissolves and the mixture comes to a boil. Do not increase the heat to speed up the process, as this can ruin the candy.
- Attach candy thermometer: Once the mixture boils, attach a candy thermometer, ensuring the tip doesn’t touch the bottom of the pan. Stop stirring.
- Cook to 300°F (149°C): Without stirring, cook the mixture to 300°F (149°C). It will remain clear at this stage.
- Add baking soda: Immediately remove the mixture from heat and stir in the baking soda. Be cautious—it will bubble up significantly. Stir until the baking soda is fully combined, and the mixture turns golden. Avoid over-stirring, as this can deflate the candy and prevent air holes from forming.
- Spread into pan: Once the foaming stops, pour the mixture into the prepared pan and let it cool for at least 1 hour.
- Break into pieces: After cooling, break the honeycomb into pieces using your hands, a knife, or a mallet for larger chunks.
- Optional chocolate dip: If desired, dip or drizzle the cooled honeycomb pieces with melted chocolate for an extra treat. Enjoy!
Chocolate Dipping Ideas for Honeycomb Candy
Take your honeycomb candy to the next level by dipping or drizzling it with melted chocolate. Use dark, milk, or white chocolate for variety. For a professional touch, temper your chocolate to ensure a glossy finish. Alternatively, sprinkle with sea salt, crushed nuts, or edible glitter for added texture and flair.
How to Store and Keep Honeycomb Fresh
Store your honeycomb candy in an airtight container at room temperature for up to 1 week. Avoid humid environments, as moisture can make the candy sticky. For longer storage, wrap pieces in parchment paper and freeze for up to 1 month. Thaw at room temperature before serving.
Time-Saving Tips for Perfect Honeycomb
To streamline the process, measure all ingredients beforehand and have your baking soda ready to go. Use a heavy-bottomed saucepan to prevent burning and ensure even heating. If you don’t have a candy thermometer, test the mixture by dropping a small amount into cold water—it should form hard, brittle threads at 300°F (149°C).
Common Questions About Honeycomb Candy
Why did my honeycomb deflate?
Over-stirring after adding baking soda can cause this. Stir just enough to combine.
Can I use honey instead of corn syrup?
While possible, honey may alter the texture and flavor. Stick to corn syrup for the classic honeycomb structure.
What if my candy is too sticky?
It likely didn’t reach the correct temperature—use a candy thermometer for precision.
Fun Variations to Try
Experiment with flavors by adding 1 teaspoon of vanilla extract or a pinch of cinnamon to the sugar mixture. For a festive twist, mix in crushed peppermint candy or citrus zest. You can also layer the honeycomb with melted chocolate for a chocolate-honeycomb bark.
Honeycomb Recipe
Ingredients
- 1 cup granulated sugar
- ⅓ cup light corn syrup
- ⅓ cup water
- 2 ½ teaspoons baking soda
- chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers
Instructions
- Line an 8×8 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.