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
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.
Lindy says
Have just made this for the third time. I reduced the bicarbonate of soda by about half (as I’m not wild about its taste) and it still worked perfectly. Pale yellow, tiny dense bubbles, perfect snap and amazing dipped in chocolate. So easy to make, thank you. It is now a regular treat.
Sugar Spun Run says
I am so glad that it turned out perfectly and that you enjoyed it, Lindy! Thank you for commenting. 🙂
Cath S. says
I’ve tried the recipe twice but not had success – the first time the sugar didn’t dissolve. The second time, although I used a sugar thermometer and kept the heat low at the start to dissolve the sugar, it foamed beautifully but tasted burnt – please help!
Sam says
I am sorry to hear this, Cath! Candy is honestly tricky and can take a few attempts to get it quite right. Honestly, though, if it tasted burnt I am wondering if maybe your candy thermometer is off and it is actually getting burnt? Have you tried calibrating your thermometer? That might help. Also, sometimes if you are using a pot that doesn’t have a heavy bottom it can heat the candy unevenly and cause issues as well. I’m happy to try to help further though!
Rachel says
Thanks! Can’t wait to try this! Do you think adding chopped pistachios at the same time as the baking soda or right after adding it to the pan would deflate it? What about pouring the mixture over pistachios already in the pan?
Sugar Spun Run says
Hi, Rachel! I think that your best bet is to pour the mixture into the prepared pan without spreading. Then, sprinkle on the crushed pistachios. Keep me posted on how it turns out! 🙂
Renee Chester says
Thank you so much ive been trying other recipes for sponge toffee and this one actualy worked out so it will be put in the family recipe book.
Sugar Spun Run says
I am so glad that you enjoyed it, Renee! Thank you for trying my recipe and for commenting. 🙂
Heather kibbey says
With the chocolate coating, it’s very much like my favorite chocolate bar, Violet Crumble, which I haven’t been able to find in the last few years. Thank you, thank you!!
Sam says
You’re very welcome! <3