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.
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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
- 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.
- 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.
- Refrigerate for 30-60 minutes or until the mixture completely sets.
- 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
How to store honeycomb candies?
Store honeycomb candies in an airtight container lined with a paper towel at room temperature for up to 1 week, away from moisture. Do not store these candies in the fridge!
Can you make a honeycomb recipe without honey?
The distinctive flavor and structure of honeycomb comes from honey, and it plays a crucial role in the recipe. While it's theoretically possible to experiment with alternative sweeteners like corn syrup, the result may not be the same as traditional honeycomb candy.
Can you make honeycomb candy with baking powder instead of baking soda?
Baking powder cannot be directly substituted for baking soda in honeycomb candy recipes. Baking soda reacts with the acidity of honey, producing carbon dioxide gas, which creates the characteristic bubbles in the candy. You will need much more baking powder to achieve the same results, which can alter the final texture and taste of the candies.
More easy dessert recipes you may like
Chocolate covered strawberries
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.
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Servings: 15 servings
Calories: 74kcal
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
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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Marlene says
Has anyone tried substituting in part or all of the sugar with granular artificial sugar to cut down on the sugar content?
Anna says
I'm not 100% sure, but replacing part of the sugar with allulose might work because it is the only type of sweetener that can be somewhat caramelized. However, I would not try to replace all sugar with sweetener.
Ann says
I love the recipe and the tips, but traditional recipes use a small t for teaspoons and a capital T for Tablespoons. Since my vision isn’t the best, all the small T’s messed me up and I had to put the whole thing in the garbage. 😢
Anna says
I’m really sorry to hear that the formatting caused confusion, especially with your vision! The default version of my recipes is written in metric, and when I include tablespoons and teaspoons, I usually write them out in full to avoid abbreviation confusion, so capitalization isn’t typically needed. I add US measurements as a courtesy, but they’re automatically converted by the app, so I don’t have control over how the letters are capitalized. I really appreciate you taking the time to share your experience.
Parker says
Tried this for the first time today and it worked amazingly! I didnt quite have enough sugar but I used 200g and that was still fine. Great recipe, will be making a lot more of this.
Anna says
Thank you for sharing, Parker!