Honeycomb candy

This easy-to-make honeycomb candy requires no candy thermometer and can be made within 40 minutes at home. The result is a crunchy treat with irresistible honey flavor and a hint of vanilla.

Why you should try this honeycomb candy recipe

• You don’t need a candy thermometer. Enjoy the simplicity of this recipe without the need for specialized equipment. It's designed to be accessible to all, making candy-making extremely easy.
• An easy fix for your sweet tooth. If you’re looking to make something simple and sweet, this recipe is what you need! With all preparations and cooling time, these candies will be ready in just 45 minutes.
• Made with real honey. This recipe uses real honey, adding a distinct flavor that sets this honeycomb candy apart from those made with corn syrup.

Are you looking for more easy-to-make sweet treats? Look no further! Check out this delicious Strawberry mousse, this Easy tiramisu recipe or these Puff pastry cinnamon twists that you can make with store-bought puff pastry.

Ingredients you will need

• Sugar – You will need white granulated sugar to make this honeycomb candy recipe.
• Honey – Honey and caramelized sugar are what give these candies their flavor, so it's important to use honey with a flavor you really like.
• Vanilla extract – It's optional to use vanilla extract, but in my opinion, it complements the honey flavor well.
• Salt – Many skip salt while making these candies, and you can do the same. However, salt balances the sweetness of this honeycomb candy.
• Water – You will need a splash of water, similar to what you would need when making Salted caramel sauce using the wet method.
• Baking Soda – You can't replace baking soda with baking powder. Honey is very acidic, and it needs baking soda to get a strong reaction that will create all those bubbles, building the honeycomb structure inside your honey candies.

Cooking tips

• Don’t rush the process by increasing the cooking temperature. Resist the temptation to crank up the heat; gradual cooking ensures the perfect texture and flavor without burning the sugar syrup.
• Set a timer. Timing is crucial. Set a timer and stick to it. This ensures that your honeycomb candy reaches the ideal consistency without using a candy thermometer.
• Don’t stir the mixture. Avoid stirring the mixture once it's on the heat. Stirring will encourage the sugar crystals to regroup and crystalize again which can result in a grainy texture that you won’t be able to fix. 
• Look for large clear bubbles that don’t burst easily. Large clear bubbles that expand and hold their shape will indicate that your sugar syrup is ready.
• Do not agitate the mixture once it’s in the pan. Avoid tapping the pan or stirring; such actions can disrupt the delicate balance and affect the final texture of your honeycomb candy.

How to make honeycomb recipe

1. Line an 8" by 8" (20cm by 20cm) baking pan with parchment paper.
2. In a saucepan, combine sugar, salt, vanilla extract, water, and honey. Mix well to combine.
3. Cook over medium heat for 7-8 minutes without agitating the mixture.
4. Remove the saucepan from the heat, add baking soda, and whisk to combine. The mixture will bubble and expand a lot. Keep mixing until it turns an amber color and the active bubbling almost subsides.
5. Pour the mixture into the prepared baking pan.
6. Refrigerate for 30-60 minutes or until the mixture completely sets.
7. Remove from the baking pan, break into small pieces and serve.

Possible variations

• Flaky sea salt – Sprinkle it over the honeycomb candy just before it sets for a delightful contrast of flavors.
• Chocolate – Once the honey mixture has set in the fridge, break it into bite-size pieces and dip each piece in tempered chocolate of your choice (like I did with these Matcha cookies and these Strawberry shortbread cookies). Place on parchment paper to set and enjoy.
• Nuts – Chop pistachios or salted peanuts finely and sprinkle them on top of the mixture while it hasn’t completely set.

FAQ

More easy dessert recipes you may like

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Easy homemade chocolate truffles

Recipe card

Honeycomb candy

This easy-to-make honeycomb candy requires no candy thermometer and can be made within 40 minutes at home. The result is a crunchy treat with irresistible honey flavor and a hint of vanilla.

5 from 1 vote

Print Pin Rate

Prep Time: 3 minutes minutes

Cook Time: 10 minutes minutes

Setting time: 30 minutes minutes

Total Time: 43 minutes minutes

Servings: 15 servings

Calories: 74kcal

Author: Anna

Equipment

• Digital kitchen scale
• Saucepan
• Rubber spatula
• Metal whisk
• 8" by 8" (20cm by 20cm) brownie pan
• Parchment paper

Ingredients

• 250 g white granulated sugar
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1 ½ tablespoon water
• 45 g honey
• 2 ¼ teaspoon baking soda do not replace it with baking powder

US CustomaryMetric

Instructions

• Line an 8" by 8" (20cm by 20cm) baking pan with parchment paper.
• In a saucepan, combine sugar, salt, vanilla extract, water, and honey. Mix well to combine.
• Cook over medium heat for 7-8 minutes without agitating the mixture. Initially, it will become foamy with very small bubbles. Towards the end of cooking, the mixture will become clear with a light amber color, and large clear bubbles will appear on the surface.
• Remove the saucepan from the heat, add baking soda, and whisk to combine. The mixture will bubble and expand a lot. Keep mixing until it turns an amber color and the active bubbling almost subsides.
• Pour the mixture into the prepared baking pan. Once the mixture is in the pan, don’t touch it, and don’t tap the pan on a flat surface trying to even the surface out; you will burst bubbles inside the mixture. Refrigerate for 30-60 minutes or until the mixture completely sets.
• Remove from the baking pan, break into small pieces and serve.

Video

Notes

Store in an air-tight container for up to 1 week.

Do not store in the fridge!

Do not freeze!

Nutrition

Nutrition Facts

Honeycomb candy

Serving Size

 

1 serving

Amount per Serving

Calories

74

% Daily Value*

Fat

 

0.1

g

0

%

Sodium

 

242

mg

11

%

Potassium

 

2

mg

0

%

Carbohydrates

 

19

g

6

%

Fiber

 

0.01

g

0

%

Sugar

 

19

g

21

%

Protein

 

0.01

g

0

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

0.5

mg

0

%

Iron

 

0.02

mg

0

%

* Percent Daily Values are based on a 2000 calorie diet.

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