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.
alyssa says
the first honeycomb recipe where i haven’t ended up with a lump of burnt sugar, thank you so much!!
Sam says
Yay! I’m so glad you enjoyed the honeycomb, Alyssa! 🙂
Pam says
I just tried the honeycomb recipe and after pouring into pan it looked like some dark liquid holes formed on the top. Could this mean I didn’t stir the baking soda long enough? I was in a hurry to get it stirred in before deflating and perhaps didn’t take enough time to incorporate. The mixture had puffed up before I poured it into pan.
Thanks
Sam says
Hi Pam! It could mean that or it could just be typical of the honeycomb. If you notice any bitterness it is probably from the baking soda not being stirred enough. How was it when you tried it?
Abigail Eisen says
Hi can u replace corn syrup?
Sugar Spun Run says
Hi, Abigail! Unfortunately, I have not found a good substitute for corn syrup in this recipe. Others have used half honey and half corn syrup and reported success. You could always try that. I hope that helps. 🙂
Tracy H says
I just made this for the first time! It is super easy and the taste is exactly the same as the stuff I buy in the candy store! Yum!
Sugar Spun Run says
I am so glad that you enjoyed it, Tracy! Thanks for trying my recipe. 🙂
David says
I just made this for the first time. Easy and awesome! I also added a bit of vanilla and almond extract. Thank you for the recipe.
Sugar Spun Run says
Thank you so much for trying my recipe, David! I am so glad that you enjoyed it! 🙂
Jill Mudd says
Hi I’ve made this many times and it is always scrumptious! I have tasted cinder toffee ice cream and it is to die for – but please do you have an easy recipe for the whole thing with instructions? Would love to have a go with it
Sugar Spun Run says
Hi, Jill! I do not have a recipe for cinder toffee ice cream, however, if you are looking for a recipe for honeycomb (cinder toffee) you can find it at the bottom of the page. You can also go directly to the recipe by clicking “jump to recipe” teal button just under the title of the page. I hope that you enjoy it!
Carolyn says
I’ve now followed this recipe to a T.
All you can taste is Bicarb. I will not try again. As an Aussie who grew up on this, it would have to be the worst honeycomb I’ve ever tasted
Carolyn says
Oh course I know you won’t let these comments up. But seriously? I will now post this blog on FB and I have 7 food groups with over 5000 members letting them know not to try your recipies
Sam says
Hi Carolyn, candy is tricky, and unfortunately it sounds like something went wrong. Perhaps you accidentally mis-measured an ingredient, perhaps your baking soda wasn’t stirred in well enough and the piece you tasted had a concentrated amount of baking soda (most likely), perhaps Australian honeycomb is different than this version and you simply don’t like the taste (honeycomb does get a lot of its flavor from the baking soda), I’m really not sure. Perhaps watching the video will be helpful to you, maybe if you try it again carefully you will have better results.
You posted two comments on my blog two minutes apart, the first telling me my recipe that I very carefully and repeatedly tested and filmed myself successfully making and that other people have made successfully made is garbage, and the second berating me for not immediately responding to and approving your comment. Because I am a real person who has a family and work to do (like meticulously testing recipes like this one), I am not able to sit on my computer 24/7 and wait for you to comment on my site so that I can respond immediately. Because of an overwhelming amount of spam and inappropriate comments that I receive, all comments must be moderated by me. I DO check comments many, many times throughout the day and work really hard so that people don’t have to wait more than 24 hours for a response.
As for your threat to slander my site across your facebook pages because YOU did not have success with this recipe… I honestly just hope your food group members possess greater critical thinking skills than you have shown here today, otherwise I honestly don’t want them making my recipes anyway.
Candy says
Hey, Carolyn
What in the world is the matter with you? Shame on you for leaving such a nasty message!
I am just about to make this candy. I will follow the directions. I’m thinking it will turn out just fine.
Sugar Spun Run says
I hope that you enjoy the honeycomb, Candy! Keep me posted on how it turns out for you! 🙂
Julie says
Super easy! Turned out perfect. Honeycomb (seafoam as I know it) is my favorite candy, but it’s SUPER expensive at the candy shoppe! Glad to be able to make my own – thanks for the perfect directions! Very easy to follow.
Sugar Spun Run says
Thank you so much, Julie! I am so glad that you have now learned how to make your own. I hope that you enjoy your seafoam candy! Thanks for commenting. 🙂
Dan says
Could I use a rubber spatula for stirring the mixture instead of a wooden spoon?
Sugar Spun Run says
Hi, Dan! Yes, that will be fine. Happy Baking! 🙂
Sarah says
Can honey be used as a replacement for the corn syrup?
Sam says
Hi Sarah! I haven’t tried it so I can’t be sure. If I were to try it, I would only substitute part of the corn syrup with honey. If you do try it, let me know how it turns out. 🙂
Emily says
Have you ever doubled the recipe and used a bigger pan, or would that make it too difficult to work with? Thanks!
Sam says
Hi Emily! I have not doubled the recipe, it could work but candy is tricky and if you haven’t made it before I recommend just doing one batch at a time.
Ainsley says
I just doubled the recipe with no issues. I made sure that I had the baking soda measured already to be ready to add. I poured this on top of shortbread cookies in a pan and will drizzle with chocolate.
Angela WILSON says
Do you have to use parchment paper? Or can you lightly butter or put a light coat of oil on the pan?
Sugar Spun Run says
Hi, Angela! Parchment paper allows for a easy cleanup. You can lightly spray the cookie sheet and it should be fine. 🙂
Michelle I Flynn says
Hi can you pour this over nuts for peanut brittle type honeycomb?
Sam says
I haven’t tried this but I don’t see why not.
Sharlee says
What about adding small amount of honey?
Sugar Spun Run says
Hello, Sharlee! A small amount of honey should be fine. I recommend adding it in step 3 of the directions listed. Let me know how it turns out. 🙂
Katie says
I actually replaced half the corn syrup with raw unfiltered honey. And added it with the corn syrup. It turned out fantastic!
Sam says
Thank you for sharing how it turned out with honey, Katie! I appreciate it and am glad you enjoyed the honeycomb!
Lynette March says
I made it with Golden Syrup (Australia) and it worked well.
The first time I made it I stirred it too much and it was chewy. I was testing recipes for shearers cook work. My male friend said you can’t give that to shearers (as he ate half of it!)
Sugar Spun Run says
I am so glad that it worked out this go around, Lynette! Sounds like someone really enjoyed it too. lol.
Thank you for letting me know how it turned out. Enjoy!
lydia says
Do you know if it’s possible to add lemon zest or extract to this recipe? Would that ruin it?
Sam says
Hi Lydia! I have never tried with lemon zest or extract so unfortunately I can’t advise.
Marne says
My first batch burned up before it reached 300. So, after reading , I’m confused. Do I take it off the heat and add soda at 212 or try to get to 300? I’m not a cook or candymaker… just sounded yummy! Help please. I checked my brand new candy thermometer and it’s right on! So, now I’m ready to try it again!
Sam says
Hi Marne! Hmm, it should not be burning at 300F. You should bring the mixture to 300F (149 if you are using Celsius) and then remove from heat and add the baking soda. I would make sure your heat isn’t too high, keep it at medium heat. It will take a while for the mixture to get to temperature but if you heat it too fast that could burn it. Also if the pan is flimsy and doesn’t have a heavy bottom sometimes that can cause it to burn, too. I hope that helps and I hope you have more success with the next batch! 🙂