How to Make Honey Comb Candy

Whatever name you call it, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles.
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Ingredients
1 cup granulated sugar (200g)
1/3 cup corn syrup (80ml)
1/3 cup water (80ml)
2 ½ teaspoons baking soda
chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers

Instructions
00:00 Introduction

00:32 Line an 8x8 square pan with parchment paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.

01:26 Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

02:12 Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 300°F (149°C).

03:01 Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.

03:27 Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan.

03:53 Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

[sitmengchue]

May I 4:53 suggest using paper clips to hold back the baking paper. So it doesn't get pulled in by the candy batter as the batter is being poured into the tray. 4:53

Thank you for sharing!

[terrieseverson]

I just got through making your recipe and I had excellent results . I didn’t have any corn syrup on hand so I substituted pure orange blossom honey. It turned it a darker hue but I was very careful to remove it from the heat at 280 ish, so it didn’t get a chance to burn. Thanks for the simplicity of your recipe.

[schillimtech]

I've made this candy many times now, and I absolutely love it! Thank you, yet again, for another great recipe!

[michellelab]

Thank you for your reply, You know dear I'm cooking and baking for many years please don't get me wrong I'm not a chef but when I see you in your kitchen I know that your recipes are going to work out well. When I take leave from my work then I'll have time to try your recipes. Once again thank you for you time. You are doing a great job. 💯🖒

[amanndawalker]

Thank you for sharing! I live in Zanesville Ohio and we used to have a local candy company called Bloomer's. It was soooo good! They went out of business a few years ago ☹️ at Christmas people around here gave tubs of candy (Bloomer's) as gifts. If u were lucky u would get about 5 pieces of the honeycomb in the tub. It was a variety tub. This candy is so hard to find and it was my favorite!! I have ordered from England the Cadbury Crunchie candy bar. It is very good. You make it look so easy, now I can save some money. Thanks again for sharing. Bless you 😇💓

[vivian]

Your sponge toffee is the best I've ever seen.

[michellelab]

Thank you Sam, you explained really well and your demonstration is excellent. I can imagine how tasty the honeycomb candy taste drizzled with a bit of chocolate. I'll have to make some time to try your recipes. I must say you are really really so good with baking I don't think there is anything that you can't make. Thanks for all you time and effort you put in to making these videos. 😍😘🌹🖒

[msjennable]

Same ingredients as peanut brittle yet totally different outcome! Love candy making!

[jennieharrell]

my mouth is watering at the sight!!!😋THANK YOU!!!

[titaneyes]

I've wondered what peanut brittle would be without peanuts. Now, I can make it for my dad. Thanks

[stewartcumming]

Good recipe, nicely made video. Lovely! I grew up in the UK eating Crunchies, I never thought I'd be making my own!

[annabellelee]

Alot of mean comments here 😣😣 Your such a nice person! no matter how bad the comments are, you still reply with positive energy! I hope you continue your channel despite the mean comments!! 💜💜

[kevinsmalley]

I loved your Peanut brittle, I will be making this seafoam tomm.

[saeidemirzai]

Hi🌸
Thanks for sharing this recipe
I have a question
Can I add some ginger powder to it ?

[blancatorres]

Nice and easy recipe, I buy mine but would love to try making it… 😊

[scarlingdarIing]

I just made this 2x in a row and both times, it burned - or at least it tastes burnt. The only thing I did different is I added 1 tbsp of honey- the first time, I waited till 285 degrees, then added it, let it get to 300, and then when I added the baking soda, it started to smell burnt and appear darker in some spots. I hurried to make it over again, this time I added the 1 tbsp honey in the beginning (both times, I lessened the corn syrup by 1 tbsp so the total amount would be the same as recipe calls for).. and it was fine until adding the baking soda, again! Both times I've added the baking soda at the end, I've noticed that it seems like part of the sugar mixture tends to stay at the bottom of the pan, sort of like it's separating.. ugh idk. Do you think the addition of the honey is the problem?! Whatever is going wrong, is definitely at the baking soda step! I don't know, I've seen a few other recipes of this and most don't add honey, but there are some that do and it turns out fine.. what could I be doing wrong? :-/

[sonnadallalzadeh]

Hi Can I use honey for corn syrup thanks

[Olive_O_Sudden]

What is the purpose of the after-cooking baking?

[jeffist]

Okay, Just got done making this, will see in 2 hours how I did.

[vivian]

In 1970's Canada we called this candy "SPONGE TOFFEE".