Easy Honeycomb Candy

The syrup looks calm in the pan, then the baking soda goes in and the whole mixture swells into a cloud of foam. That sudden change is the fun part of making Easy Honeycomb Candy, but it also means there’s no time to search for a pan or measure anything once the syrup is ready. I learned to set everything out first and keep my eyes on the thermometer.

This candy gets its crisp, airy middle from a simple combination: hot sugar syrup and baking soda. The syrup needs to reach the right temperature before the soda goes in, and the foam needs a quick, gentle whisk to spread those bubbles throughout. Once it cools, you’ll have brittle golden candy that snaps into irregular, honeycomb-filled pieces.

Why the Syrup Has to Reach 300°F Before the Baking Soda Goes In

Honeycomb needs a syrup that can set hard and crisp after it cools. While the sugar, honey, and water heat together, water gradually cooks away and the syrup becomes more concentrated. At 300°F, it’s hot enough to form a brittle candy rather than a soft or chewy one. A candy thermometer gives you a clear target; the syrup’s color alone isn’t a dependable way to judge it.

Stirring has a place at the beginning, while the sugar dissolves. After the mixture boils, leave it alone as it climbs to temperature. More stirring can encourage sugar crystals to form, which may leave the finished candy grainy instead of glassy. If the syrup hasn’t reached its target when you add the baking soda, the candy may not firm up with that clean snap. If it cooks beyond the target, the sugar can darken and taste scorched, so keep an eye on the thermometer as the syrup gets close.

What Sugar, Honey, and Baking Soda Each Bring to Honeycomb

• Granulated sugar — It builds the firm candy structure. Regular white granulated sugar is the dependable choice here; brown sugar brings extra moisture and a deeper flavor that changes the set.
• Honey — Honey gives the candy its gentle floral sweetness and helps keep the syrup from behaving like plain cooked sugar. Use a honey you enjoy tasting, but there’s no need for an expensive specialty jar. Its character comes through more strongly when the honey itself has a bold flavor.
• Baking soda — This is what creates the signature bubbles. Use baking soda, not baking powder; they aren’t interchangeable, and baking powder won’t create the same airy structure.
• Neutral oil — A thin coat on the parchment helps the cooled candy lift away cleanly. Vegetable oil works well because it won’t compete with the honey’s flavor.
• Water — It helps the sugar dissolve evenly at the start. It cooks off as the syrup heats, so it doesn’t leave the finished candy wet.

From Smooth Syrup to Crisp, Bubbly Pieces

Prepare the Pan Before Heating the Sugar

Line a 9×13-inch baking pan with parchment, then brush the parchment lightly with neutral oil. Keep the paper flat against the bottom so the syrup has a stable surface to land on. Set the pan close to the stove, along with the measured baking soda and a whisk. The candy mixture is extremely hot, so having the landing spot ready makes the final pour much calmer.

Dissolve the Sugar, Then Stop Stirring

Combine the sugar, honey, and water in a 3-quart heavy-bottomed saucepan over medium heat. Stir just until the sugar dissolves and the mixture comes to a boil, which takes about 3 to 5 minutes. Then stop stirring and let the syrup cook until a candy thermometer reads 300°F, about 5 to 10 minutes. A heavy-bottomed pan helps the syrup heat more evenly, and the thermometer—not a guess based on color—is your cue to move on.

Whisk the Soda Into the Foaming Syrup

Take the pan off the heat before adding the baking soda. Whisk just until it’s evenly incorporated and the mixture looks very foamy, about 5 seconds. The syrup will expand quickly, and it’s hot enough to burn badly, so keep your hands and face clear of the rising foam. Don’t keep whisking after the soda is mixed through; the next move is to pour.

Leave the Candy Alone While It Sets

Immediately pour the foam into the prepared pan, letting it settle where it lands instead of spreading it with a spatula. The mixture will look light and full of bubbles, then gradually stop moving as it cools. Leave it undisturbed at room temperature until completely firm, about 1 hour. Lift the set candy from the pan and break it into pieces.

Two Honeycomb Variations That Keep the Airy Crunch

Questions That Come Up While Making Honeycomb Candy

Easy Honeycomb Candy

Honeycomb candy is made by cooking a simple honey syrup to 300°F, then whisking in baking soda for its signature airy, crisp texture. Let it cool undisturbed until firm, then break it into crunchy pieces.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Cooling 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

  

• 1 tsp neutral oil such as vegetable oil
• 1 cup granulated sugar
• 0.25 cup honey
• 2 tbsp water
• 2 tsp baking soda

Equipment

• 1 9x13-inch baking pan
• 1 3-quart heavy-bottomed saucepan
• 1 candy thermometer

Method

 

1. Line a 9x13-inch baking pan with parchment paper and lightly brush the parchment with the oil.
2. Combine the sugar, honey, and water in a 3-quart heavy-bottomed saucepan over medium heat, stirring just until the sugar dissolves and the mixture comes to a boil, 3 to 5 minutes.
3. Cook without stirring until the syrup reaches 300°F on a candy thermometer, about 5 to 10 minutes.
4. Remove the pan from the heat, add the baking soda, and whisk just until evenly incorporated and very foamy, about 5 seconds; take care, as the mixture is extremely hot.
5. Immediately pour the mixture into the prepared pan without spreading it.
6. Let the candy cool undisturbed at room temperature until completely firm, about 1 hour.
7. Lift the candy from the pan and break it into pieces.

Notes

For the best airy texture, whisk in the baking soda only until incorporated and pour immediately without spreading. Store airtight at room temperature for up to 1 week; refrigeration is not recommended, and freezing is not recommended. For a vegan variation, use a baking-safe vegan honey alternative, though the texture may vary.