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!
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.
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.