Homemade Honeycomb Candy Recipe
Craving honeycomb candy but finding it hard to come by in the states? This hugely popular candy that is known by many names is easy to make at home as long as you have a candy thermometer (affiliate link)! I’m sharing my best tips and tricks for making homemade honeycomb that is even better than a Violet Crumble or Crunchie bar!
What is Honeycomb Candy?
This honeycomb recipe goes by many names: seafoam, hokey pokey, cinder toffee, and sponge toffee are all other common names for honeycomb, which is a crunchy candy that is between caramel and toffee in terms of flavor and like an aerated toffee or brittle. It also just happens to be gluten-free, dairy-free, and egg-free. Honeycomb candy gets its name (I think) from the unique texture created by stirring baking soda (not baking powder!) into a molten sugar and corn syrup mixture once it reaches the hard crack stage. It bubbles up and foams quickly, then maintains the airy structure as it cools into a brittle bar that can be broken and shattered into a million crunchy bits or bigger chunks. It is really best when fresh as it starts to get sticky after a day or two, even in an airtight container. Although if you coat it in chocolate, it will last a bit longer. And the bonus is that the burnt toffee flavor (but not in a bad way at all) goes so well with chocolate!
Honeycomb Recipe ingredients
Sugar: Like basically every candy recipe I know of, you start out with sugar. Granulated sugar is most typical of all the honeycomb recipes I looked at, although I think you could get away with brown sugar as well. Corn syrup: Another classic element in candy making. This gives sweetness and helps avoid crystallization of the sugar granules. Honey: You could omit the honey and just replace it with additional corn syrup, but I just felt like if you call something honeycomb, it might as well have a little bit of a honey flavor to it. I haven’t tried completely replacing the corn syrup with all honey, but it might be possible. In England, I believe they use golden syrup, but since that’s an ingredient that isn’t easily accessible here, I just use honey instead. Water: This will cook off as the candy mixture comes up to temperature. Candy making is all about science! Baking soda: This one is super important. If you don’t use it, the honeycomb won’t foam up and create the beautiful structure that gives it it’s signature texture, look, and name. Be sure yours is fresh.
How to make Honeycomb Candy
How to store Chocolate Covered Honeycomb
This can be stored at room temperature in an airtight container. Ensure the chocolate coating has completely set before storing. This usually takes around 1-2 hours at room temperature or a shorter time in the refrigerator. Place the chocolate-covered honeycomb pieces in a container that seals tightly. This helps prevent exposure to air and moisture, which can cause the candy to become sticky or lose its crispness. If you have multiple layers of candy, consider placing parchment paper or wax paper between the layers to prevent them from sticking together.
More like this Honeycomb Candy
Oreo Balls Homemade Caramel Apples Easy Chocolate Fudge Homemade Cream Caramels Candied Apples Homemade Peppermint Bark Pretzel Hugs Rocky Mountain Avalanche Bars Chocolate Covered Pretzel Rods Pecan Log Roll
Homemade Peanut Brittle Candy
Southern Pecans Praline Recipe
Old-Fashioned Divinity Candy Recipe
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