Honeycomb Candy

Desserts, DIY

Honeycomb Candy is made with zero corn syrup and uses all clover honey. Honeycomb Toffee is a delicious candy, perfect to give as gifts.

Honeycomb Candy

Autumn has finally arrived in LA and I’m rolling in it like a dog in recently fertilized grass. Yesterday I put on my fluffiest of fluffy socks, put Notting Hill on the TV and baked my lil’ heart away—it was my favorite Sunday. And then I made this Honeycomb Candy.

One of the things that has been on my to-make list forever is this—honeycomb! I don’t think it’s a big secret that I don’t love corn syrup. I do love it in marshmallows though. This honeycomb doesn’t have a drop of corn syrup, instead it uses honey because duh, that’s what honeycomb should be made with!

Honeycomb Candy

Before we begin, let’s start with basics.

What Is Honeycomb?

Honeycomb has a lot of different names: honeycomb toffee, sponge toffee, cinder toffee, hokey pokey, etc. They’re all names to describe a candy that’s made from combining brown sugar, corn syrup and baking soda. The lattice structure of the candy is caused by the baking soda reacting with the acid, resulting in these little air pockets throughout the candy. These pockets of air make it look like honeycomb!

How This Recipe is Different

This recipe uses ZERO corn syrup. I don’t think corn syrup is terrible at all. But I love the flavor of honey and I wanted my honeycomb to taste like honey.

I used clover honey, but feel free to use wildflower or another type of honey that you like. I’d probably avoid raw, mainly because I haven’t tried it that way and I want you to actually end up with something edible, breakable and delicious.

Honeycomb Candy

Preparation Is Key

The honeycomb is cooked in a large pot (I used a 5-quart Dutch oven). When you add everything to the pot, you’ll think it’s a bit silly and it’s way too big but when the baking soda is added, the whole thing bubbles up quite a bit so you want that extra space. SAFETY!

It really takes like 10 minutes to make. And after that you just transfer it to a baking sheet and wait for it to set, which is like a minute.

Honeycomb Candy

Breaking it up is maybe my favorite part.

What to do with Honeycomb Candy?

  • CHOCOLATE – Dip the broken pieces in chocolate and top with a bit of Maldon sea salt.

Honeycomb Candy

  • CAKE – Take a cake that’s basic AF to non-basic by garnishing the top with honeycomb shards. Instant drama.

  • MILKSHAKE – The best part about milkshakes are the mix-ins which give it a tremendous amount of texture to an otherwise silky smooth dessert. The honeycomb doesn’t get soggy, instead it provides this wonderful chewy consistency throughout.

And of course, you could just enjoy it on its own. Put it in a bag with a lil’ twine on top for a lil’ present. Who wouldn’t want a bag of Honeycomb Candy!

Honeycomb Candy

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4.83 from 17 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serving Size: 1 sheet of honeycomb
Calories: 234kcal
This Honeycomb Candy recipe is made with zero corn syrup and uses all clover honey. Honeycomb Toffee is a delicious candy, perfect to give as gifts.

Ingredients

  • 1 tablespoon baking soda, sifted
  • 1 1/4 cups white granulated sugar
  • 1/2 cup honey
  • Pinch of fine sea salt
  • 1 teaspoon pure vanilla extract

Directions

  • I am the laziest of humans when it comes to sifting ingredients but sifting the baking soda is really important. Be sure to do that before you start this project.
  • This recipe goes very quickly so gather all of your ingredients and supplies. Line a baking sheet with parchment and have it nearby. A silicon spatula also comes in handy with this recipe.
  • In a large pot (I like to use a 5-quart Dutch oven), pour in the sugar, honey and salt. Heat the sugar mixture to 295 degrees F, about 3 minutes, stirring it with a silicon spatula to ensure even caramelization. During this time it'll turn an autumn-like brown.
  • Turn off the heat and then immediately add mix the vanilla extract and baking soda. The mixture will foam up quite a bit, continue stirring until the baking soda completely dissolves. Quickly pour the honeycomb mixture onto a sheet of parchment. Allow it to cool completely before touching it, about 2 minutes.
  • I waited about 5 additional minutes before attempting to break it apart. I really wanted to make sure it was set. Break the honeycomb apart and transfer to an airtight container. Depending on where you live, the moisture can set in and make it a lot less crisp.

Notes

I used this honeycomb doughnuts with these honeycomb doughnuts. 
Equipment:
5-Quart Dutch Oven | Silicon Spatula | Baking Sheets
CourseCandy, Dessert
CuisineAmerican, English
Keywordhoneycomb cake recipe, honeycomb candy recipe, honeycomb recipe, honeycomb toffee, honeycomb toffee without corn syrup
Calories: 234kcal
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30 Comments

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Recipe Rating




  • Reply Aaron Maiolo September 17, 2020 at 2:07 pm

    5 stars
    Easy and delicious! RAW HONEY WORKED GREAT, no question about it!
    WORD TO THE WISE: If this is your first time making it, I promise that you have to stir the mix after the baking soda goes in LESS than you expect: 20-30 seconds feels about where I should’ve stopped. I went for 30-45, and I think I ended up knocking a bit of air out.

  • Reply Mable Charn May 26, 2020 at 3:56 pm

    2 stars
    At what temperature do you boil the mixture? High, medium, low? 3 mins to reach 295F seems a bit fast…

  • Reply Natalie May 14, 2020 at 6:56 pm

    5 stars
    Ugh it is so bad…that I can’t stop eating it

  • Reply Ms mj randall April 10, 2020 at 1:36 pm

    5 stars
    this was super easy tbh but one thing to be wary of is when mixing in baking soda make sure it is evenly mixed in it is ok if you arent as fast as you wanna be. aswell as this I wanna add it works with demerara sugar aswell

  • Reply Aaron February 27, 2020 at 5:14 pm

    5 stars
    Easy to make, substituted 1/2 honey 1/2 maple syrup to make it Canadian! Eh!

  • Reply Bonnie November 30, 2019 at 6:16 am

    Thanks for the recipe. I’d like to mention though, as a beekeeper, I am shocked that you would recommend not using raw honey. As opposed to what? The fake, imported stuff in the grocery stores. You know, that stuff that comes off of ships in 50 gallon barrels from foreign countries…you know the rest…

    • Reply Shelby October 1, 2020 at 4:45 pm

      I think it’s because the traditional recipe uses corn syrup and the processed honey usually has the sugars that make this work.

  • Reply Rebecca October 12, 2019 at 6:01 am

    Honestly, I got really depressed about how it said you need a heat thermometer. Then I got MORE depressed when you said that you actually needed it, when I took the pot off the heat.

  • Reply Rachel September 11, 2018 at 4:34 pm

    Do we measure our baking soda before sifting or after? It would make a big difference in the actual amount going into the recipe I think.

    • Reply Adrianna Adarme September 12, 2018 at 9:40 am

      It shouldn’t affect it too much. But yeah, you measure it out into the tablespoon measure and then sift it through a sieve. I push all of it through. 🙂

      • Reply Rachel September 12, 2018 at 2:18 pm

        Thanks! Excited to try it out.

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