Go Back

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Cooling 1 hour
Total Time 1 hour 20 minutes
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.