Honeycomb candy, sponge toffee, cinder toffee, hokey pokey… Whatever you call it*, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles. Today I’ll be walking you through all of my tips for making this Honeycomb recipe in your own kitchen. I’ve also included a brief how-to video!
This is the second candy recipe in my series this week. Yesterday I shared my toffee recipe… stay tuned for more!
Welcome to candy recipe #2 for this week: Honeycomb candy!
Just 4 ingredients (sugar, corn syrup, water, and baking soda) are all that are needed to make this classic favorite. With its sweet golden exterior and those telltale honeycomb-styled bubbles, this recipe is popular all over the world under many different names.
My personal favorite way to enjoy this honeycomb recipe is to prepare it, break it into pieces, and then dip or drizzle with chocolate. Let’s go through some important tips, and then let me know your favorite way to enjoy!
Tips for Making Honeycomb Candy
If you’re following along with every recipe this week, I’m going to sound like a broken record with some of these tips. While they may be repetitive, they can make all the difference when you’re making your candy, so they’re worth reading over again (and again)!
Have everything ready before you begin.
You’ll be cooking your honeycomb mixture to 300°, but once it reaches that temperature you need to move fast or your candy will burn as the temperature continues to climb. Have your baking soda nearby and have your pan already prepared, that way once your thermometer reads 300F you are ready to roll.
Stop stirring once your mixture starts boiling
The temptation to keep stirring your syrup once it starts boiling is real, but it’s completely unnecessary with this honeycomb recipe. So long as you’re keeping your stovetop temperature at medium heat, it won’t burn.
However, don’t walk away from your candy! It takes time (more on that in a minute) but as soon as you turn your head for just a single minute to send one single simple text message (with the perfect gifs and all) to your sister, it will rocket up past 300°F and your candy will burn and you’ll have a mess and will have to start all over… ask me how I know.
Good candy takes time
The syrup will boil for a while. How long exactly will vary depending on your stovetop heat and the pan you use, but it does take time and a little patience. Don’t be tempted to turn up your heat past the medium temperature indicated in the recipe, or you’re more likely to scorch and ruin your honeycomb.
Can You Make Honeycomb with Baking Powder?
Unfortunately, no. You will need baking soda to make this honeycomb recipe and to get those signature bubbles.
How Long Can You Store Honeycomb Candy?
Honeycomb can be stored at room temperature in an airtight container for up to one week. It tends to absorb moisture in the air and become sticky so it will not last as long in a more humid environment. Do not refrigerate your honeycomb.
Enjoy!
More Candy Recipes You May Enjoy
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How to Make Honeycomb Candy:
Honeycomb Recipe
Ingredients
- 1 cup granulated sugar (200g)
- 1/3 cup light corn syrup (80ml)
- 1/3 cup water (80ml)
- 2 ½ teaspoons baking soda
- chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers
Recommended Equipment
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
Tip for Cleaning Your Saucepan after Making Honeycomb:
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
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*I’ve also heard some people call this candy “Seafoam”, but for me seafoam candy has always been synonymous with Divinity.
Lucia Shaw says
Can I add peanuts to this honeycomb? I used to make peanut brittle with enough baking soda which
produced a honeycomb texture. It was lighter than regular peanut brittle. So good!
Sam says
Hmmm I haven’t tried it, but I think it could work. Let me know how it goes if you do try it. 🙂
Sonja says
Turned out fantastic! Definitely needed to cook a while before it was the right temp. Thank you for sharing!
gwen says
could i freeze it? or would the cupboard be best for storing in a container?
Sam says
The cupboard would be best. Enjoy 🙂
Patricia says
I am looking for a candy sponge recipe that uses molasses as my mom did. Any ideas?
Sam says
Ooh, honestly I don’t think I’m familiar with this… maybe someone else will see this and know what you are talking about and chime in!
CNeums says
Ive heard of this type! I believe you switch out the light corn syrup for it. Maybe do half and half the measure? Most honeycomb recipes are similar. I use golden syrup. Good luck!
Tracytheonlyone says
CNEUMS , thanks for the golden syrup comment, I was going to ask if it could be substituted. Bet it tastes great.
Jacqueline says
Can I double this recipe? We go through it so quickly, and I also want to make some for Christmas gifts. Candy can be so finicky, I didn’t know if I should mess with the measurements.
Sam says
Hi Jacqueline! Honestly I would say it depends entirely on your candy-making confidence level! While this recipe *can* be doubled, I personally usually make separate batches, just in case something goes wrong that way I don’t have to throw out quite as many ingredients. But the measurements themselves are fine to be doubled.
Stephanie says
My first time making any kind of candy. Bought a thermometer just for this recipe. Worked out perfectly and tastes delicious. Thank you so much for this recipe!
Sam says
I am so glad you enjoyed it so much, Stephanie! 🙂
Lauren says
Mine worked well but the baking soda taste was too strong, I used proper measuring spoons etc. Duff brand?!
Sam says
Hi Lauren! I’m so sorry this happened! It sounds like it may have just needed to be stir in a little bit better. I hope it turns out better next time! 🙂
Anjna says
Hi can I use golden syrup instead of corn syrup?
Sam says
I have not tried it myself, but another commenter has reported doing it with success. 🙂
Debra A Smith says
Great video. Have spoon, will follow!
Victoria says
Mine turned out beautifully! I’ve already had two people ask for the recipe! Thanks!
Sugar Spun Run says
Hooray! I am so happy to hear that they came out perfectly for you, Victoria! Thanks for trying my recipe. 🙂
Lilly says
It’s been cooling down but still hasn’t Harden yet ( it’s been 5 hours) is there any when to fix it?
Sam says
Oh no, unfortunately I’m not sure how you could fix it if it’s been that long 🙁
Did you have high humidity where you are today? That could be the culprit.
Karol Rawlings says
How can you break the toffee into pieces without it turning to powder? I’ve tried breaking it by hand and using a mallet and chisel both before and after coating it with chocolate, and am not having any luck! Thanks in advance.
Sam says
Hi Karol! It normally is a little bit powdery but it shouldn’t turn into dust. You may need. a little sharper knife when breaking it. You can see how I do it in the video. 🙂
Karol Rawlings says
Thanks for your reply. I did watch your video, and as I said, used a wood chisel and rubber mallet for breaking the candy. Was just wondering if the cooking time would be a factor; maybe not long enough?
Sam says
Hmmm I wonder if it was cooked too long?
Amy in Idaho says
Can you add flavor or color to this? It seems like the ingredients would be rather forgiving….?
Sugar Spun Run says
Hi, Amy! I personally have not done so, but adding food coloring should not be a problem here. As far as an extract, you should be ok here as well, but you will want to experiment. Let me know how they turn out! 🙂
Abby says
Can you pour this candy into molds?
Sam says
Hi Abby! Unfortunately I don’t think it would work too well with this recipe. 🙁
Brian says
Hi, I’m a chef and I tried this recipe and it didn’t work out well. It was all sticky even when I let it cool for 3 hours. I purchased “light corn syrup” would that make a difference?
Sam says
Hi Brian! I am so sorry this happened. Light corn syrup should be used here. Is there a lot of humidity where you are? This can cause the candy to just be really sticky. 🙁
TDonahue says
Is your thermometer accurate? Sometime this can be the problem. Usually the reason why candy is sticky is because of undercooking or from humidity.