Honeycomb Candy

5 from 1 vote

Homemade Honeycomb Candy is surprisingly easy—just four main ingredients create a sweet, crunchy treat with golden bubbles! Dip or drizzle it in chocolate for a fancy twist.

Prep Time10

Cook Time20

Setting Time2

Total Time2 30

Course: Dessert

Cuisine: American, Vegetarian

Keyword: honeycomb, honeycomb candy

Servings: pieces

Author: Chelsea Lords

Cost: $3.49

Equipment

Ingredients

1 cup granulated sugar
1 cup light corn syrup
1/2 cup water at room temperature
1 tablespoon baking soda do not use baking powder
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
1 cup dark chocolate or semi-sweet or milk chocolate for a sweeter candy
1/4 teaspoon vegetable oil or shortening, optional

US - Metric

Instructions

Set out and measure all the ingredients. Set out a whisk. Line a rimmed sheet pan with parchment paper or a silicone baking mat and set next to the stovetop.
Sprinkle the baking soda through a fine-mesh sieve into a little bowl. This is important so there aren’t any clumps. Set next to the stovetop with the vanilla extract and salt.
Add the sugar and water to a large and solid heavy-bottomed pot. (The bigger the better; this candy will triple in size!) Stir to combine. Turn heat to medium high and add the corn syrup. Stir to incorporate, then leave the mixture to boil. Do not stir the mixture while boiling; this could trigger the sugar to crystallize.
Insert the candy thermometer and continue to heat without stirring, until the mixture reaches 300°F (150°C). Watch carefully—it can jump up to temperature in an instant even though it may seem like it is moving slowly! Do not increase the temperature to speed up the process.
As soon as the temperature hits 300°F, remove the pot from heat and, working very quickly, sprinkle the baking soda, vanilla, and salt evenly over the candy. The mixture will begin to expand and triple in size. Quickly and vigorously whisk into the sugar syrup (whisking for no more than 5–10 seconds—to prevent deflating the candy). Quickly pour the candy onto the prepared pan and leave it to expand on its own (do not spread). Don’t touch or move the candy for 1 hour.
Once the candy has cooled and set, remove it from the pan. Use a blunt object (like a meat mallet or handle of a chef’s knife) to shatter the candy into bite-sized pieces. Alternatively, break up the candy with your hands.
Optionally add chocolate: Melt chocolate in a microwave-safe bowl. Heat in bursts of 30 seconds, stirring between each burst for 15–20 seconds. Heat for a total of 1 minute to 1 minute and 15 seconds. If desired, add in 1/4 teaspoon vegetable oil or shortening to slightly thin the chocolate. Dip individual pieces in the melted chocolate or drizzle pieces with chocolate. Place candy on a parchment paper-lined sheet pan and let stand at room temperature until chocolate is hardened—about 1 hour.

Video

Notes

How to clean your pot after making the candy:

Let the pan cool completely. Once cooled, fill it just over halfway with water.
Place the pan back on the stovetop and bring to a boil. Once water is boiling, the candy will begin to melt off the sides.
Use a spatula to scrape down the sides and scrape off any stubborn candy. Pour it all down the disposal and let the pan cool before doing a final clean with soap and water.

Storage: Store in an airtight container in a very dry place. Or store in the freezer. This candy is best eaten within 1 week. Honeycomb will become soft and chewy in a humid environment. Do not refrigerate.

Nutrition