If you’re looking for a fun way to make candy at home, this honeycomb candy recipe is for you! If you’re unfamiliar with honeycomb candy, it’s also referred to as sponge toffee, cinder toffee, and hokey pokey! This crunch candy is labeled honeycomb dude to its honeycomb bubbles that taste similar to honey! The honeycomb candy recipe required minimal ingredients and is a great recipe to make with kids for some kitchen family fun.
Let's find out how to make honeycomb candy step by step.
The main process of this recipe is bringing the sugar mixture to the right temperature of 300 degrees fahrenheit. Once the corn syrup, sugar, and water mixture is melted and begins to boil, insert the candy thermometer and watch the temperature closely until it reaches 300.
This is the most important step of this recipe as the baking soda is what gives the candy it's honeycomb texture. Once your candy mixture has reached 300 degrees fahrenheit on the stovetop, immediately remove the pan from the stove and mix in the baking soda. The mixture will bubble a lot and begin to change colors. Once the candy mixture is golden brown and the baking soda is fully incorporated, stop mixing and pour into your prepared pan. Allow the candy to sit for at least an hour. Break with your hands or a mallet into desired serving size pieces.
Honeycomb candy is best stored in an airtight container and can be left on the counter for up to one week. If left out too long, the candy will become too sticky and will no longer be edible. Do not store in the fridge!
So, let's see what the best tips you must follow.
Since this honeycomb candy recipe could be considered a science experiment, it’s important to have everything measured out and ready beforehand – especially the baking soda. Once the candy reaches a certain temperature it’s go time to get the right honeycomb consistency! Be sure to have your 8×8 pan lined with parchment paper beforehand.
Waiting for the syrup to boil before adding your baking soda can take quite some time. Be patient with the process. Making candy like this requires a certain temperature. If you pull the syrup off the burner too soon you will not achieve the desired result.
Although you may be tempted to immediately clean your pan out, allow it to cool. Don’t place it into water unless you want to ruin your pan. After the pan is cooled down, fill it with hot water and bring to a boil on the stovetop. The candy should melt away and allow you to clean the pan easier.