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 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
TOOLS
- Candy thermometer see note for the candy thermometer that I use
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.
Video
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.
Lily Rowe says
October 9, 2019 at 2:46 amI haven’t tried this, but just a quick question. Why is it called “honeycomb candy”, if no bees are necessary for the making of this scrumptious treat? Other than that, no complaints! The grandkids love ’em … LOL. Would give more than 5 stars if I could!!!!! 🙂
Sugar Spun Run says
October 9, 2019 at 10:04 pmHello, Lily! I am glad that you enjoy this sweet treat and am excited for you to try my Honeycomb recipe. It is called Honeycomb because of the little air pockets that form and when you break into the candy it resembles Honeycomb in color. Happy Baking. 🙂
Joe says
September 24, 2019 at 2:41 pmHi! I’ve tried following your recipe to a T twice, but both times it collapsed into a sticky mess as soon as I put it in the fridge. Any idea what I’m doing wrong?
Sugar Spun Run says
September 24, 2019 at 9:40 pmHello, Joe! I am sorry that the honeycomb collapsed. Two things come to mind… baking soda and refrigerator. Has the baking soda expired? Also, I have never placed the honeycomb in the fridge. If it was fine before placing it in there, moisture from the fridge could have affected it. I store mine at room temperature in an airtight container. Regardless, I am sorry that this has happened.
Joe Goldstein says
September 24, 2019 at 9:46 pmHah, I’ve gotten it to work a couple of times with other recipes by putting it in the fridge, but maybe those were the flukes. I’ll try letting it cool on the counter next time.
The baking soda is brand new, so I can definitely eliminate that.
The only other possibility I can think of is that the sugar mix wasn’t hot enough before I added the baking soda. It barely reached 300F and was only starting to darken in the center, so I might just need to take it to 325 next time.
What’s the deal with not stirring once it hits boiling, though? I’m still not sure how the chemistry works here, so that part really got my attention.
Sugar Spun Run says
September 25, 2019 at 2:18 pmHello, Joe! Candy is tricky. It could be anything, even something as simple as your thermometer not reading accurately. In reference to your question about stirring once it reaches a boil, you want to stop so that the sugar doesn’t crystallize. After a few rounds, you will be a pro. 🙂
Melissa says
September 12, 2019 at 6:06 amGreat post. I remember having it as a child. Excited to make it. One thing i noticed was on the post there was a question in blue lettering “ can I make this without baking powder?” And you said ” no” but actually you use baking soda. Just an honest mistake but important difference.
Sugar Spun Run says
September 12, 2019 at 8:44 amHello, Melissa! I am so excited for you to try this recipe. The question you are referring to is a common question that I am asked, “Can you use baking powder?” The answer is “No” because baking soda is a key ingredient. 🙂 I hope that you enjoy the honeycomb!
Amber says
July 5, 2019 at 4:36 pmcurrently making. the struggle to not stir is real!!!!! have you considered making a honeycomb mousse?
Sam says
July 5, 2019 at 6:18 pmI haven’t, but that might be worth a shot!
Natalie says
May 10, 2019 at 9:29 amYou’re written recipe just says “corn syrup” but your video says “light corn syrup” I already started making mine with regular corn syrup…hope it works.
Dena says
May 17, 2019 at 12:43 amLight corn syrup just means the clear one rather than dark corn syrup.
William says
May 8, 2019 at 11:28 amLooking forward to trying this.
Sam says
May 8, 2019 at 3:25 pmI hope you love it! 🙂
Janet says
March 11, 2019 at 10:28 amHi! I just made this and although it taste great, it is very thin. I used an 8×8 pan…but I didn’t have parchment paper so I used foil, would that make it go too flat?
Sam says
March 11, 2019 at 9:08 pmHi Janet! Using foil is fine. Usually if it is stirred too much after adding the baking soda, it will go flat. It has happened to me many times. I hope this helps! 🙂
Amy Blevins says
February 28, 2019 at 5:44 pmI have been searching for years for this recipe! My Mother used to make this for her 5 girls..I’m the oldest. She called this candy Seafoam. Thank you so much for sharing this recipe!
Sam says
February 28, 2019 at 8:59 pmHi Amy! I am so glad you enjoy the recipe! I have also heard it called sea foam. Whatever you call it, it’s delicious! 🙂
Kathy says
January 2, 2019 at 7:43 pmI’m on my third try of making this candy! I have my burner on 3 out of 10. First try burnt at the very last minute and second batch burnt early in the recipe, even before temperature reached 220. What in the world am I doing wrong?
Thank you! Yours looks amazing and I can’t wait to try it!
Sam says
January 2, 2019 at 8:33 pmHi Kathy! Are you sure your candy thermometer is accurate? I’m wondering if that is the problem because it sounds like your burner is set on a very safe temperature. Here is an easy way to check: https://ourbestbites.com/kitchen-tip-calibrate-your-candy-thermometer/
I hope that helps!
Kathy says
January 3, 2019 at 11:48 amI didn’t even think about my candy thermometer! Just assumed it was working correctly! You were exactly right! It was several degrees off and is now in the trash will I enjoy a fresh new perfect batch of your honeycomb candy!!! Thank you so much.
Sam says
January 3, 2019 at 1:47 pmIt’s so frustrating when your tools don’t work!! I hope you love it this time. 🙂
susan says
December 31, 2018 at 7:46 pmDo you think honey, maple syrup or molasses can be substituted for the corn syrup? They would give some nice flavors… Thank you for sharing!
Sam says
January 2, 2019 at 9:13 pmHi Susan! They may, I haven’t tried it so I honestly can’t say for sure. My biggest concern would be that the honey, syrup, or molasses would burn quicker than the corn syrup would. If you try it out, would you please let me know how it turns out for you?
Crystal says
February 10, 2019 at 1:14 pmI am making your recipe now but I’m adding 2 tablespoons honey to your recipe doubled. I’ll let you know what happens
Sam says
February 10, 2019 at 6:43 pmLooking forward to hearing how it turns out! 🙂
Margaret says
December 13, 2018 at 12:55 pmThank you for sharing. I have been wanting to find a honeycomb recipe. I saw Nigella Lawson make it once but she did not include a recipe.
Sam says
December 13, 2018 at 5:21 pmYou’re very welcome, Margaret! I hope you enjoy the recipe 🙂
Kim says
December 11, 2018 at 11:27 pmLooks. Amazing.
Sam says
December 12, 2018 at 9:45 amThanks, Kim!
Kathy VandeStouwe says
December 10, 2018 at 5:20 pmHi! Can you use an 8×8 silicone pan to avoid having to line the pan with parchment paper? I do this when I make caramels and it works beautifully.
Sam says
December 10, 2018 at 9:46 pmHi, Kathy! I think that will work just fine. 🙂
Michelle says
December 4, 2018 at 1:23 pmI have a question not a comment. I’m wondering if this is a soft sponge type candy or a hard sponge similar to a brittle but not quite as hard. In western ny we are known for sponge candy covered in chocolate. It is a soft sponge so you won’t lose a filling lol. Thank you!!! Btw your tid bits of tips are great. I love your videos. It’s a nice way to see how a recipe should appear. In fact I had a flop, I reviewed your video to see what I did wrong on a previous recipe. Thx!!!
Sam says
December 4, 2018 at 7:15 pmHi Michelle! This is a hard sponge more similar to brittle. I’m not familiar with the softer version you mentioned, is it also called Honeycomb? I’d definitely be interested in trying that recipe out, too!
I’m so glad you are enjoying the recipes and that the tips are helpful. Thank you for commenting 🙂