Honeycomb Candy

Crisp, sweet honeycomb candy made with pantry staples - affordable and vegan-friendly! Use a candy thermometer for perfect temperature, consistency, and crunch.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Cooling Time 45

Total Time 1 10

Servings serves

Calories 108kcal

Equipment

Candy thermometer

Ingredients

1 cup granulated sugar approx. 200 g
5 tbsp light corn syrup approx. 100 g
2 tsp baking soda approx. 10 g
7 oz dark chocolate chopped (optional; approx. 200 g)

Instructions

Line an 8×8-inch (20×20 cm) square pan with parchment paper.
In a medium saucepan over low heat, combine the sugar and corn syrup. Stir gently until the sugar fully dissolves.
Stop stirring. Clip a candy thermometer to the side of the pan and let the mixture come to a gentle simmer. Increase heat only if needed to maintain a simmer.
When the mixture reaches 300 °F (150 °C), remove from heat. Work quickly: whisk in the baking soda—it will foam and rise immediately.
After about 20 seconds, when foam just begins to settle but still holds bubbles, gently pour the foam into the prepared pan, trying not to deflate it. Let it spread on its own—do not tap or shake.
Let cool completely, about 45 minutes, until rock-hard. Break into chunks.
(Optional) Dip pieces halfway in melted dark chocolate. Allow chocolate to set.
Store in an airtight container at room temperature up to 7–10 days (keep in the fridge in warm weather to avoid stickiness).

Video

Notes

After attempting honeycomb a couple of times and failing, I decided to write my own detailed method. This recipe is a modified method to that on the BBC Food website. Check out the original here.

Please note - one of the images pictues the honeycomb topped with sea salt flakes - I experimented with this for the cute aesthetic but it was WAY too salty and I don't recommend adding salt, just stick to plain honeycomb or dip it in chocolate.

Nutrition