What is honeycomb candy?

Honeycomb candy is a type of toffee that can be made with just sugar syrup and baking soda. It can be found in many different cuisines. This particular version is closest to the candy popular in Britain, New Zealand, Canada and to a lesser extent in the US. It has many regional names such as hokey pokey and cinder toffee.

Do I need corn syrup to make honeycomb candy?

Many recipes for honeycomb include corn syrup in order to help prevent the sugar from crystallizing while on the stovetop. I prefer to use honey instead of corn syrup for its distinct flavor even though it decreases the safety margin when it comes to crystallization. If you're not a fan of honey or would like to make the process a bit easier, you can substitute honey with an equal amount of corn syrup.

How can I check my honeycomb candy temperature without a thermometer?

As the syrup heats up it goes through different stages that have distinctive names in candy making, for example "soft ball", "hard crack" or "clear liquid". For toffee we are aiming for the "hard crack" stage. For testing you will need a bowl of water and a dry spoon. Once the syrup starts to develop an amber color you can start testing the temperature. Remove the saucepan from heat and then drop a little syrup using a dry spoon into the water. Use your fingers to pull the ball of syrup into a strand. After the strand solidifies, it should snap when you bend it -- this means you've reached the right temperature and you can add baking soda.

Can you make honeycomb candy without honey?

Yes! We use honey here for flavor, but you can also make honeycomb candy with just sugar syrup and baking soda.

Chocolate Dipped Honeycomb Candy - Whisked Away Kitchen

Ingredients

¼ cup (70 grams) honey
½ cup (100 grams) granulated sugar
2 teaspoons (10 grams) baking soda
5 ounces (150 grams) semi-sweet chocolate, chopped

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Instructions

Before preparing the honeycomb, make sure you have everything prepared. Line a rimmed baking sheet or baking dish with parchment paper and place it on a heat resistant surface. Prepare a wooden or silicone spatula and a thermometer (or a bowl of water and a dry spoon).* Pre-sift the baking soda.
Place the honey and sugar into a deep saucepan – the volume will rapidly increase during cooking, so make sure the saucepan is deep enough.
Melt the mixture over low heat for about 5 minutes. Occasionally swirl the saucepan.
Once the mixture forms a liquid, increase the heat to medium. Occasionally swirl the saucepan. Cook until the mixture reaches a temperature of about 300°F (150°C). Start checking the temperature as the mixture develops an amber color.
This is a time sensitive step. When the mixture reaches the right temperature turn off the heat and immediately stir in the baking soda. As the mixture expands and begins to foam, pour it onto the prepared baking sheet. Scoop out any leftovers.
Leave the honeycomb to set on the baking sheet without touching it for about 30 minutes.
After the honeycomb has set, break it into pieces.
Melt the chocolate in a microwave in 30 second intervals, stirring in between. Dip one end of honeycomb into the melted chocolate and let it set on a wire rack.

Notes

Measuring temperature: The best way to measure the temperature is with a candy thermometer, although an instant read kitchen thermometer will also work. If you don’t have a thermometer you can use the following method: use a dry spoon to drop a little caramel into a bowl of water. Use your fingers to pull the syrup into a strand. After the strand solidifies it should snap when you try to bend it – this means the temperature is correct!

Storage: Store honeycomb candy in a single layer at room temperature in an airtight container. The candy will soften as it sits and is best used within several days.