Honeycomb Candy

Desserts, DIY

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.

Honey Honeycomb, Three Ways

  • 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

Honeycomb Candy

Honeycomb Candy is made with zero corn syrup and uses all clover honey. Honeycomb Toffee is a delicious candy, perfect to give as gifts.
CourseCandy, Dessert
CuisineAmerican, English
Keywordhoneycomb cake recipe, honeycomb candy recipe, honeycomb recipe, honeycomb toffee, honeycomb toffee without corn syrup
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serving Size: 1 sheet of honeycomb
Calories: 234kcal


  • 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


  • 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.


I used this honeycomb doughnuts with these honeycomb doughnuts. 
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  • Avatar
    Reply Kristina October 5, 2015 at 12:46 am

    <3 I love this it sounds delicious. I never made honeycomb and I didn't know it's so easy. That cake looks absolutely delicous.

  • Avatar
    Reply Kankana October 5, 2015 at 4:00 am

    Thats one thing I really want to learn making, specially after seeing Last season of Master chef Australia! It sounds easy but its tricky too. Your post will be very helpful.

  • Avatar
    Reply Sydney | Modern Granola October 5, 2015 at 10:07 am

    Ohmygod. A recipe for my favorite thing ever?! I never thought to make it at home, much less put it in a milkshake (!!), but this is amazing. Saving, pinning, holding close to my heart. You’re amazing.
    xx Sydney

  • Avatar
    Reply Jillian C-L October 5, 2015 at 10:28 am

    DUDE. You are blowing my mind lately with these recipes. Who knew you could MAKE honeycomb?!

  • Avatar
    Reply Laura (Blogging Over Thyme) October 5, 2015 at 11:55 am

    Love everything about this! I’ve been meaning to make my own honeycomb for AGES. Thank you for finally giving me the push I need!

  • Avatar
    Reply Nicole @ Young, Broke and Hungry October 5, 2015 at 3:57 pm

    I love honeycomb but can never find it anywhere! I’m so excited to give this recipe a try.

  • Avatar
    Reply Gaby Dalkin October 5, 2015 at 4:41 pm

    oh my, honeycomb dipped in chocolate with sea salt is my jam! can’t wait to make this

  • Avatar
    Reply Angela - Patisserie Makes Perfect October 6, 2015 at 1:07 am

    This looks so delicious – I love the three ways you’ve given to use the honeycomb. I’ve only ever made honeycomb with golden syrup, I will definitely have to try making it with honey to see how different the flavour is.

    Chocolate dipped honey is readily available in the UK in a chocolate bar called a ‘crunchie’ not sure if you have it there – but homemade is so much tastier!

  • Avatar
    Reply Nathalie October 7, 2015 at 3:39 am

    Wow, this looks amazing! Thank you for the wonderful idea. I will definitely give this a try this weekend!

  • Avatar
    Reply Bunny SE October 7, 2015 at 4:03 pm

    Here in the NorthWest [Oregon] we call it seafoam =) Every single candy shop carries it on the coast, nommage,

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    Reply Cindy June 11, 2016 at 3:49 pm

    Just the recipe I was looking for! I’m going to try making a Crannachie Cake … with ice-cream … derived from the Scottish sweet Crannachie, which is raspberries, honey, cream, oats and whisky 🙂 So am going to make honey ice-cream with honeycomb crunch pieces in it .. layered with sponge cake sprinkled with whisky ..and layers of fresh raspberries in raspberry jelly. Sounds great, doesn’t it? But I wonder how it will work out?

    • Adrianna Adarme
      Reply Adrianna Adarme June 12, 2016 at 7:03 pm

      Sounds AMAZING. Those are the best combination of things ever.

      • Avatar
        Reply Laura October 1, 2019 at 9:08 am

        So glad to find this, my friend brought honeycomb Tim tam from Australia and I loved it, but can’t find it anywhere in Minneapolis. I’m going to attempt to make my own, wish me luck. Question, if you don’t have a candy thermometer can you still attempt it?

        • Adrianna Adarme
          Reply Adrianna Adarme October 1, 2019 at 12:52 pm

          i would suggest to order one on amazon. they’re only about $10. you don’t want to go through all the trouble and then end up with a candy-mess!

  • Avatar
    Reply Ruby July 13, 2016 at 9:08 am

    Glad to learn something new. My sister’s birthday is coming and I have been contemplating of giving her something special and this dessert is a good one. Will practice this over the weekend.

  • Avatar
    Reply Lisa September 1, 2016 at 12:37 am

    You’d avoid using raw… honey? Raw honey is just honey that hasn’t been heat treated, and you’re heat treating it in this recipe. It’s fine.

    • Adrianna Adarme
      Reply Adrianna Adarme September 1, 2016 at 7:39 am

      It’s mainly because of the consistency. You want smooth, filtered honey.

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    Reply Alycat May 25, 2017 at 3:31 am

    What heat should it be cooked at. Low, medium or high? Thanks so much for the recipe!

  • Avatar
    Reply Gina March 22, 2018 at 12:39 pm

    Thanks for a honeycomb recipe without corn syrup! I just made this as a surprise for my husband. It turned out pretty well, except when I broke it up it was super crumbly in the middle. I’d say about 1/3-1/2 of this just turned into sugar sized crystals and I had to throw it away. Now I still got plenty of edible chunks but I’m just wondering if you have any idea what I did wrong. Thanks.

  • Avatar
    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.

    • Adrianna Adarme
      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. 🙂

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

        Thanks! Excited to try it out.

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    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.

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