Can I make honeycomb candy with all honey?

Not in this recipe. The sugar, honey, and corn syrup may seem like a lot, but they all serve different purposes. The sugar creates the structure of the candy, the honey adds flavor, and the corn syrup helps prevent crustalization. If you used only honey, you would get a much different result.

What does honeycomb candy taste like?

It tastes like honey. The type of honey used in the recipe will determine the taste of the candy. Honey flavors can vary widely, so the candy's final flavor will as well.

Is honeycomb candy hard?

It's crunchy and semi-hard. It's not as hard as a traditional hard candy, and it has some lightness to it thanks to all of the bubbles in it. If you have sensitive teeth you may want to avoid it or suck on it rather than chew it.

Is honeycomb gluten free?

Yes. Honeycomb does not contain flour or other grains.

Honeycomb Candy Recipe (Crunchy Honey Toffee)

Description

This crunchy, homemade honeycomb candy is made with real honey, making it a sweet snack or gift. Dip or drizzle it in dark chocolate, then top it off with a sprinkle of fresh thyme leaves for a unique twist on this honey toffee recipe.

Ingredients

Units Scale

2 cups of sugar
1/3 cup water
1/4 cup honey
1/4 cup light corn syrup or agave nectar
1 tablespoon baking soda
2 ounces dark chocolate, melted (optional)
leaves from 4-5 sprigs of fresh thyme (optional)

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Instructions

Prepare the pan. Line a 9×13-inch baking pan or dishwith parchment paper, leaving enough overhang to lift the candy out when it cools.
Heat the sugar mixture. Combine the sugar, water, honey, and corn syrup in a medium to large-sized, heavy-bottomed pot. Set over medium-low heat and stir just until the sugar dissolves and the mixture looks clear. Stop stirring at this point to prevent the sugar from crystallizing.
Cook to hard-crack stage. Let the mixture cook without stirring until it reaches 300°F. This usually takes 10–15 minutes. Watch for visual cues: the bubbles will become tight and fast, and the syrup will turn a deep amber color.
Add the baking soda. Turn off the heat. Immediately whisk in the baking soda until fully incorporated. The mixture will foam up dramatically — this is what creates the airy honeycomb texture. Working quickly, pour the foaming candy into the lined pan. Gently nudge it into the corners if needed, but avoid pressing or spreading it too much, or the bubbles will deflate.
Cool. Let cool completely, at least 1½ hours, until firm. Lift the candy from the pan using the parchment. Break into chunks using the back of a heavy knife, a rolling pin, or your hands. Drizzle with melted chocolate, if desired, and sprinkle with fresh thyme leaves. Store in an air-tight container at room temperature for up to two weeks.

Notes

Make sure to store the candy in an airtight container. Humidity will make the honeycomb go soft.

Have all of your ingredients and tools ready before you start. Like most candy-making processes, you need to move somewhat quickly and don't want to waste time looking for a spatula.

Pay attention to what you're doing. This isn't a recipe to walk away from or make while multitasking. Watch the temperature as the sugar mixture cooks, then move quickly after adding the baking soda to spread the candy out on the tray.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Candy
Method: Stovetop