Honeycomb Candy
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.
Servings: 1 sheet of honeycomb
Cost: $6
Equipment
- 1 baking sheet lined in parchment
- 1 (4-quart) pot
- Silicon spatula
- Digital thermometer
Ingredients
- 1 tablespoon baking soda sifted
- 1 1/4 cups white granulated sugar
- 1/2 cup honey
- Pinch kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Sifting the baking soda is a crucial step in this recipe because it tends to be clumpy. I like to sift it into a small bowl and have it ready.
- 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 3-5 minutes, stirring it with a silicon spatula to ensure even caramelization. Cook it until it turns 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 5 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
Tips and Tricks:
- Prep! - I said it above but definitely get all of your ingredients and baking sheet ready. This is not a time-consuming recipe but it goes very quickly.
- Thickness - I used a half baking sheet. And it was on the thinner side. If you want it thicker, then feel free to use a 8x8 inch baking pan lined with parchment.
Nutrition
Calories: 234kcal