Homemade Honeycomb Candy
This recipe only requires five simple ingredients, plus chocolate if you want to coat the pieces.
Ingredients
- 1 cup white sugar – The base of the candy.
- 1 cup dark corn syrup – Prevents crystallization and adds a rich caramel flavor.
- 1 tablespoon white vinegar – Helps break down sugar and create a lighter texture.
- 1 tablespoon baking soda – The key ingredient that makes the candy bubble and expand.
- 10 ounces chocolate melting wafers optional – If you want to dip the honeycomb in chocolate.
Instructions
- Lightly grease a 9x13 inch baking pan with cooking spray or butter. Set aside.
- In a medium saucepan over medium heat, combine the sugar, corn syrup, vinegar, and salt (if using). Stir gently to combine.
- Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. Cook, without stirring, until the mixture reaches 300°F (150°C) – the hard-crack stage. This will take about 8-10 minutes. Watch carefully to prevent burning.
- Remove the pan from the heat. Immediately stir in the baking soda. The mixture will foam up dramatically. Work quickly!
- Pour the foamy mixture into the prepared pan and spread it evenly. Let it cool completely and harden undisturbed for at least 1-2 hours. Do not disturb.
- Once completely cool and hard, break the honeycomb into irregular pieces.
- (Optional) Melt the chocolate wafers according to package directions. Dip the honeycomb pieces into the melted chocolate, allowing excess to drip off. Place on parchment paper to set.
Notes
* Use a heavy-bottomed saucepan to prevent scorching.
* The hard-crack stage is crucial for the honeycomb's texture. Use a candy thermometer for accurate results.
* Work quickly when adding the baking soda, as the mixture expands rapidly.
* If you don't have dark corn syrup, light corn syrup can be substituted, but the flavor will be slightly different.
* For a more intense flavor, add a pinch of vanilla extract to the melted chocolate.
* The hard-crack stage is crucial for the honeycomb's texture. Use a candy thermometer for accurate results.
* Work quickly when adding the baking soda, as the mixture expands rapidly.
* If you don't have dark corn syrup, light corn syrup can be substituted, but the flavor will be slightly different.
* For a more intense flavor, add a pinch of vanilla extract to the melted chocolate.