from-scratch Honeycomb Candy looks fancy but is so straightforward to make with just 4 ingredients. Sweet, crunchy, and golden, it’s reliable plain or dipped in chocolate.
Enjoy making candy? Try Toffee or from-scratch Marshmallows next!
Honeycomb Candy
This candy is called many things—cinder toffee, honeycomb, sponge candy, and more—proving how much people love it all around the world!
It has a sweet toffee taste and a light, crispy, bubbly texture. Dipping it in chocolate makes it even better.
Store-bought honeycomb can cost a lot, but making it at home is straightforward and cheap. It’s turned into a holiday tradition in my family and hopefully it can become one for you as well!
Ingredients
- Corn syrup: Make sure to get light corn syrup; It is satisfying to Karo® corn syrup.
- White granulated sugar: Brown sugar won’t work as a subsitute.
- Salt: It balances out the sweetness and intensifies flavors.
- Baking soda: Soda is the “secret” to the honeycomb-like appearance and bubbles.
- Vanilla extract: Vanilla is skippable, and adds a nice flavoring to the candy.
Candy Thermometers
To make Honeycomb Candy, you need a candy thermometer—it’s hard to tell when it’s ready without one. Candy thermometers aren’t the same as meat ones.
Here’s the one I use and recommend! Check if your candy thermometer is accurate by following this guide.
How To Make Honeycomb Candy
- Prep: Get your pan ready and measure everything.
- Cook: Heat sugar, water, and corn syrup to 300°F without stirring.
- Mix: Quickly mix in baking soda, vanilla, and salt, then pour onto the pan to cool.
- Break: Once hard, break into pieces.
- skippable: Add melted chocolate by dipping or drizzling.
Honeycomb Candy Tips
- Get all your ingredients ready before starting—candy needs your full focus since it can burn fast. Having everything set will make things go smoothly.
- Don’t stir once it starts boiling—stirring creates crystals. Let it heat up to the right temperature without stirring, but keep an eye on it.
- The boiling time depends on your stove and pan. Keep the heat at medium to prevent burning, even if it takes longer.
Storage
Leftovers?
Keep leftover honeycomb candy in a sealed container in a cool, dry spot for up to 1 week. Don’t refrigerate—it can make it soft.
To keep it longer, freeze it in a sealed container for up to 1 month.
More satisfying Desserts
- Christmas Candies 3 different ideas
- Scotcheroos crunchy chocolate and peanut butter bars
- Carmelitas oatmeal bars filled with caramel and chocolate
- Oreo Balls chocolate cookie truffles
- Buckeye Brownies peanut butter and chocolate layers in brownie form
