- Granulated sugar 1 cup
- light corn syrup 1/3 cup
- Water 1/3 cup
- Baking soda 2 1/2 tsp
- chocolate for dipping or drizzling if desired
- Equipment needed
- Candy thermometer
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.
How to Make Honeycomb Candy
Melt the corn syrup, sugar, and water
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.
How to Store Honeycomb Candy
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!
Have all of the ingredients ready before you start!
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.
- To begin, line an 8×8 baking pan with parchment paper and set aside.
- Measure the baking soda into a small contain and set aside. Having this ingredient ready is key to honeycomb texture.
- In a medium saucepan combine the sugar, corn syrup, and water over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a boil. Be patient, this may take time. Don’t turn the heat above medium during this process. Once the syrup is boiling, attach the candy thermometer and watch closely. After attaching the thermometer, do not touch or stir the mixture.
- Once the candy mixture reaches 300 degrees fahrenheit, immediately remove from the heat and mix in the baking soda. The mixture will foam up quite a bit – this is okay!
- Once the foaming stops, the baking soda is completely incorporated, and the candy is a golden brown, pour and spread evenly into your prepared pan. Do not overmix! Allow the candy to set for at least 1 hour.
- Break with your hands or a kitchen mallet.
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.