If you’ve never made honeycomb before, get ready for some fun! This light, airy, and crunchy candy is made with just a few simple ingredients, and watching it bubble up is pure kitchen magic. The best part? You don’t need a candy thermometer—just a sharp eye and quick hands!
Honeycomb is perfect for snacking on its own, dipping in chocolate, or crumbling over ice cream or desserts. It’s a great recipe to make with kids too—they’ll love watching the baking soda work its magic!
Let’s make some delicious, crispy honeycomb! 🍯
What You’ll Need
Ingredients:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) honey or golden syrup
- ¼ cup (60ml) water
- 1 ½ teaspoons baking soda (sifted)
Optional (For Chocolate Coating):
- 6 oz (170g) dark or milk chocolate, melted
Pro Tips for Perfect Honeycomb
- Have Everything Ready! 🍯 – Once the sugar caramelizes, things move fast! Keep your baking soda sifted and ready to go.
- Use a Deep Pot – The mixture bubbles up a LOT when you add baking soda, so make sure your pot is deep enough to prevent overflow.
- Don’t Stir Too Much – Stir just enough to combine the sugar and honey at the start. After that, let the mixture caramelize without stirring to avoid grainy texture.
- Be Careful! 🔥 – Hot sugar can burn quickly, so keep kids at a safe distance and never touch the mixture while it’s hot.
- Store in an Airtight Container – Humidity makes honeycomb sticky and soft, so keep it sealed up tight!
Tools You’ll Need
- Medium saucepan
- Whisk or wooden spoon
- Sifter for baking soda
- Parchment paper
- Baking sheet
- Heatproof silicone spatula (optional)
- Sharp knife or rolling pin (to break into pieces)
Substitutions & Variations
- No Honey? Use golden syrup or light corn syrup for a similar result.
- Chocolate Dipped? Dip or drizzle with melted chocolate for extra flavor.
- Salted Honeycomb? Sprinkle with flaky sea salt before it sets for a sweet-salty twist.
- Coffee-Infused? Stir in 1 teaspoon of instant espresso powder for a deeper flavor.
Make-Ahead Tips
- Honeycomb can be made ahead and stored in an airtight container for up to a week.
- Avoid humid conditions—it can make the candy sticky and soft.
How to Make Honeycomb
1. Prepare Your Tray
Line a baking sheet with parchment paper and set it nearby. This will be where you pour your honeycomb mixture.
2. Heat the Sugar & Honey
In a medium saucepan, add the sugar, honey (or golden syrup), and water. Stir gently just to combine, then heat over medium heat without stirring. Let it bubble and turn golden (about 3-4 minutes).
3. Add the Baking Soda
Once the mixture is a deep golden amber color, quickly remove it from heat. Immediately whisk in the sifted baking soda, stirring just until it foams up.
4. Pour & Let Set
Quickly pour the foamy mixture onto the prepared parchment-lined baking sheet. Do not spread it out—let it settle naturally. Let it cool completely (about 30 minutes).
5. Break Into Pieces
Once hardened, break the honeycomb into rustic pieces using a sharp knife or rolling pin.
6. Optional: Dip in Chocolate
Melt dark or milk chocolate, then dip honeycomb pieces halfway and place them on parchment to set.
Storage & Leftovers
- Store in an airtight container at room temperature for up to 1 week.
- Do not refrigerate—moisture makes honeycomb sticky and soft.
- If it starts to get soft, try storing it with a small packet of silica gel (like the ones found in food packaging) to absorb excess moisture.
Enjoy & Share!
Now that you’ve made your own honeycomb candy, you can snack on it as is, dip it in chocolate, or crumble it over desserts. This crunchy, airy treat is so simple yet so impressive!
I’d love to hear how yours turned out—leave a comment below and let me know if you tried any fun variations! 🍯✨
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