Honeycomb Candy

Here’s a  recipe for making Honeycomb Candy — that classic crunchy, airy treat with a delightful caramelized flavor and a bit of a crunch from the bubbles.

Honeycomb Candy Recipe

Ingredients:

• 1 cup (200g) granulated sugar

• 1/4 cup (60ml) honey (or golden syrup)

• 2 tablespoons water

• 1 1/2 teaspoons baking soda (also called bicarbonate of soda)

Equipment:

• Heavy-bottomed saucepan

• Candy thermometer (optional but helpful)

• Whisk or wooden spoon

• Baking tray or sheet

• Parchment paper or silicone baking mat

• Measuring spoons and cups

Instructions:

1. Prepare Your Work Area:

   • Line a baking tray or sheet with parchment paper or a silicone baking mat.

   • Have your baking soda measured out and ready to go — this reacts quickly once added.

2. Make the Sugar Syrup:

   • In a heavy-bottomed saucepan, combine the sugar, honey (or golden syrup), and water.

   • Place the pan over medium heat and stir gently to combine.

   • Do not stir after the mixture begins to boil to prevent crystallization.

   • Let it boil until the mixture reaches about 300°F (150°C) on a candy thermometer (this is the hard crack stage). If you don’t have a thermometer, watch for a deep golden amber color.

3. Add the Baking Soda:

   • Remove the pan immediately from the heat.

   • Quickly whisk in the baking soda. The mixture will foam up and become bubbly — this is the honeycomb texture forming.

   • Work fast, as the reaction happens quickly.

4. Pour and Cool:

   • Immediately pour the foamy mixture onto the prepared baking tray.

   • Do not spread or smooth it out — let it settle naturally to keep the bubbles intact.

   • Let it cool completely at room temperature. It will harden as it cools.

5. Break and Serve:

   • Once hardened, break the honeycomb candy into pieces.

   • Store in an airtight container to keep it crisp (honeycomb is sensitive to humidity and can get sticky).

Tips:

• Use a candy thermometer for best accuracy.

• Be careful when handling hot sugar — it can cause serious burns.

• Avoid stirring after boiling starts to prevent grainy sugar crystals.

• If your honeycomb is sticky after cooling, it might be due to humidity or undercooking (temperature too low).

• For extra flavor, you can add a pinch of salt or a splash of vanilla extract right before pouring.