Homemade Honeycomb Candy is made easily with just a few pantry staples! All you need is a LARGE pot, a candy thermometer and a few minutes. If you have kids, this is a fun recipe to make with them, because when you add the baking soda, it reacts and doubles the mixture in size (reminiscent of those erupting volcano experiments for science class)!
Honeycomb Candy is a favorite of mine and my entire family, so I was determined to come up with a winning recipe. Honeycomb Candy has a honey taste, and is crunchy, light and airy. I am calling this foolproof, because this is my second attempt at Honeycomb Candy, and I made a few adjustments in my preparation after the first attempt failed. Follow this recipe and you should have Honeycomb Candy success too!
Just make sure when you make this candy, it isn’t super humid out. Optimal candy making humidity levels are anything less than 35%. I made this when there was a 48% humidity level, and it turned out great (my house is generally very dry and cold inside though). But if it’s raining out, then I suggest waiting until another day to make this. It just won’t set up and be hard and crunchy.
There’s no stirring involved, but you do need a candy thermometer. You basically dump all the ingredients (except the baking soda) into the pot and wait for the candy to come to 300-degrees Fahrenheit. The heat of the stovetop does all the work!
You might want to stir this…but don’t!
Foolproof Honeycomb Candy
Print RecipeIngredients
- 1 cup white granulated sugar
- 1/4 cup light corn syrup
- 2 tablespoons mild flavored honey (I used Mikolich Honey)
- 1/2 cup water
- 2 teaspoons baking soda (no clumps!)
- chocolate for coating, optional
Instructions
Line an 8-inch x 8-inch baking pan with parchment paper and set aside.
In a large pot on the stove top, over medium-high heat, add the sugar in an even layer to the bottom of the pan. Pour the corn syrup and honey over the sugar and then pour the water to moisten all the sugar. Do not Stir! Cook mixture until the temperature reaches 300-degrees Fahrenheit on a candy thermometer.
Remove the pot from the stove and whisk in the baking soda for a few seconds, until mixture stops foaming up. Pour mixture immediately into prepared pan. Let honeycomb set for at least an hour, or until completely hardened, before breaking into pieces (I used my hands).
Option to coat honeycomb candy in chocolate.
Notes
Store candy in an airtight container. Candy stays fresh and crunchy for 3-4 days.
Break the Honeycomb into pieces!
This honeycomb candy tastes best when completely enrobed in chocolate (in my opinion anyways)…I used chocolate almond bark, but you could also use chocolate chips melted down.
While the chocolate is still wet, you can add sprinkles on top or some of the fine honeycomb crumbs leftover from breaking the candy into chunks.
Super easy, right?! I made this candy for my family and they were impressed that I made Honeycomb Candy that tasted just like the candy you buy at speciality candy shops!
XOXO,
Kelly
PS- I have linked this post at the following link parties: Meal Plan Monday, Sugar and Spice, Pretty Pintastic Party, Foodie Friday, Reader Tip Tuesday.
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45 Comments
Kelsie | the itsy-bitsy kitchen
April 19, 2018 at 5:44 AMI’ve never made honeycomb candy but it sounds like so much fun. Time to try it!
Kelly
April 19, 2018 at 6:59 AMIt’s really very easy! And if you like honey, this is the candy for you! XOXO
Amy (Savory Moments)
April 19, 2018 at 10:46 AMAwesome! I’ve never heard of honeycomb candy, but since some of my relatives make honey I wanted to come check out your recipe as soon as I saw it on IG. BUT, now I’m realizing that this is what Buffaloians call (and are somewhat regionally famous for) — sponge candy! Yum – a definite favorite around here (though here it’s always coated in chocolate haha). Definitely pinning to try this!
Kelly
April 22, 2018 at 8:10 AMThanks Amy! So over here in California we have both: Honeycomb and Sponge Candy. The honeycomb is sweetened with honey and the sponge candy is more sugar based. I was going to work on a recipe for our version of sponge candy next. I will have to see what you think! Funny how different things are geographically right?! Thanks for pinning!
passion fruit, paws and peonies
April 19, 2018 at 1:41 PMI love honeycomb and this recipe looks pretty perfect!! So many lush holes! x
Kelly
April 22, 2018 at 8:11 AMThank you! Have a great weekend! XOXO
Kim Lange| The Baking ChocolaTess
April 19, 2018 at 5:10 PMExcellent! It looks really good! I’ve never tried it, so I gotta try this sometime soon!! 🙂
Kelly
April 22, 2018 at 8:12 AMThanks Kim! you definitely need to try! XOXO
Milena Perrine
April 19, 2018 at 8:39 PMI am amazed. I guess I never wondered how honeycomb candy was made. I am trying your recipe with my son – he will be amazed too:)
Kelly
April 22, 2018 at 8:13 AMThanks Milena! If you and your son make this, let me know what you think! XOXO 🙂
Diane Tompkins
April 20, 2018 at 7:19 AMWhere did you get the thermometer? I would love to get one. So much easier to use.
Kelly @ Kelly Lynn's Sweets and Treats
April 20, 2018 at 9:50 AMBed Bath & Beyond!! I love it. Bought my mom one too 🙂
Amy
April 20, 2018 at 10:35 AMI love your basic, simple recipes that I can find the ingredients in my pantry. This candy looks like it is so simple to make. You are definitely right about making candy when it is not too humid. That is one of the things that I learned from my mother while cooking with her as a young girl. Thank you for sharing this recipe.
Kelly
April 22, 2018 at 8:27 AMThank you Amy! It really is easy! XOXO
laura
April 20, 2018 at 1:03 PMI have to ask is that a family brand of honey!?! I love honeycomb and I’ve never made it. Pinned and shared!
Kelly
April 22, 2018 at 8:30 AMI wish it was my family!! Then I would get free honey hahaha. So my sister did a bunch of genealogy research and apparently Mikolich is actually a common last name in Croatia where we are from. There is a island off Croatia where it is made up of mostly Mikolich’s I guess. My sis and I are hoping to travel there soon to do some more research 🙂 Thanks for pinning and sharing Laura! XOXO
Patrick@looneyforfood.com
April 20, 2018 at 3:21 PMI have never had honeycomb before! This looks amazing. Great simple directions. Things with candy thermometers can scare me off but you make it look so easy.
Kelly
April 22, 2018 at 8:32 AMThanks Patrick! Candy thermometers scare me too, but this is so easy. And I love my thermometer, which makes it easier to use than the old school ones 🙂 Have a great weekend!
Maria Doss
April 20, 2018 at 4:55 PMI’ve always wanted to try making honeycomb candy but was too intimidated. These look way too perfect – the color and texture is just way too fabulous!!!!
Kelly
April 22, 2018 at 8:40 AMThanks Maria! Have a great weekend! XOXO
Deepika|TheLoveOfCakes
April 21, 2018 at 4:22 AMI have never tried a Honeycomb candy! But the inside texture looks so amazing! And I love the fun making part too!
Kelly
April 22, 2018 at 8:41 AMThank you Deepika! If you like honey, then you would love this candy 🙂 XOXO
loveatfirstbento
April 22, 2018 at 7:35 AMI LOVE honeycomb candy (I especially loved it on top of ice cream, mmmmmm), but it’s always seemed like such an intimidating thing to make from scratch. Your foolproof recipe has me wanting to try it ASAP though! 😀 You are the greatest for coming up with this recipe!
Kelly
April 22, 2018 at 8:45 AMThank you darling! I love your idea of crushing this up and putting it on top of ice cream! I hope you give this recipe a try! XOXO
H.A.G.
April 23, 2018 at 6:30 AMI love this candy- I have to get a candy thermometer and try to make it- and I agree on the chocolate covering- looks fantastic!
Kelly
April 27, 2018 at 7:03 AMThanks Barrie! Definitely worth buying a candy thermometer for 🙂 XOXO
Colleen
April 23, 2018 at 6:30 AMI’m certainly intrigued by this recipe…I think I may just have to test it out…with chocolate of course!!!
Kelly
April 27, 2018 at 7:04 AMAwesome! And adding the chocolate is a MUST in my book 🙂 XOXO
Sweet Coralice
April 24, 2018 at 12:51 PMSeriously drooling over here Kelly!!! I LOVE Honeycomb Candy and haven’t made it in quite some time. It’s making me want to make some…but I’d rather have you come over and make some for me lol. Now, off to get a towel and dry my keyboard 😉
Kelly
April 27, 2018 at 7:05 AMAwwww thank you! I would gladly come over and make this candy for you any time, in trade for you teaching me how to make your amazing decorated sugar cookies!!!! 🙂
Helen at the Lazy Gastronome
May 1, 2018 at 12:16 PMThis looks so good!! Thanks for sharing at the What’s for Dinner Party!
Kelly
May 2, 2018 at 8:19 AMThank you Helen!! And thanks for hosting 🙂 XOXO
Teresa
May 1, 2018 at 1:42 PMThis looks like peanut brittle, without the peanuts! This is my favorite part—the “brittle!!” I do not own a candy thermometer either, but will look for one like yours because that seems foolproof as well. Thanks!
Kelly
May 2, 2018 at 8:20 AMOh you would totally love this then Teresa!! Definitely get that thermometer though! I got mine at Bed, Bath and Beyond (and used a coupon too hehehe). Let me know if you try this out! XOXO
Carlee
December 2, 2018 at 6:17 AMThis would be fun to make with some of the honey from my dad and brothers’ bees!
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Linda Lou
June 7, 2020 at 9:45 PMThank you for the recipe. I just made a batch. I know it will be gone in the blink of an eye. As they say in Australia on their Violet Crumble candy bars, it’s how it shatters that matters! Violet Crumble is the best chocolate coated honeycomb candy bar ever, and not easy to find here in America anymore, unless you travel to a World Market or International store, where they charge 3.99 for one bar! They used to be at the 99 cent store, but I bought them all…
Kelly
June 8, 2020 at 10:04 AMAwesome! I am so glad you made this and now have a recipe you can make anytime to enjoy (and so much cheaper!!). Thank you for leaving such a wonderful comment! Have a great week 🙂 XOXO
ellent124
May 28, 2021 at 12:08 PMWell, I followed exactly and an 8 x 8 inch pan overflowed, making a hard sticky mess on my wood countertop that I am now trying to get clean. It looks like it was burning on the way to 300. Is that really how to high to cook it? Should I keep the heat lower while trying to reach that temp? Mine was NOT golden like your photo. Please help!
Kelly
May 28, 2021 at 12:29 PMDid you add the baking soda to the large pot? The candy should deflate once your pour it into the pan. And it should be cooked on medium heat. Sorry this didn’t work for you.
ellent124
May 28, 2021 at 12:39 PMYes, whisked in the baking soda then poured into the pan. It didn’t deflate…kept blowing up and then over! finally cleaned the countertop with boiling water. If at first you don’t succeed, try, try again… Later today. Possibly my heat was too high. But by the time it reached 300 degrees, it definitely had a burned taste to it. Slow and steady, I hope
Kelly
May 28, 2021 at 2:38 PMHmmm…I’m stumped! Sorry. And you added teaspoons of baking soda and not tablespoons, right? It’s been awhile since I’ve made this recipe, but I’ll see about making it this weekend to try and figure out what happened to you.
beryllium
December 4, 2022 at 4:00 PMMy honeycomb (with another recipe) came out with huge air bubbles and is very difficult to eat–very hard (my husband is afraid it will remove a crown off his tooth)! I wanted the light airy result that crumbles easily in the mouth. What am I doing wrong? I calibrated my candy thermometer and used a recipe baking soda and cream of tartar poured into a 9×12 pan. the edges of the honeycomb in the pan were the nearest (and highest) of the pieces. Thoughts?? My recipe is almost the same but a larger batch than the recipe here…
Kelly
December 4, 2022 at 4:15 PMMy recipe does not have cream of tartar in it and turned out light and easy to eat. I cannot really attest to another recipe since I have only made mine. Make sure your baking soda is fresh!
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