Crunchy Honeycomb Candy (Print Version)
# Ingredients:
→ Honeycomb Base
01 -
1 cup granulated sugar
02 -
1/2 cup water
03 -
1/4 cup light corn syrup
04 -
2 tablespoons honey
05 -
2 teaspoons baking soda
06 -
1 teaspoon pure vanilla extract
07 -
1/4 teaspoon sea salt or table salt
→ Optional Chocolate Topping
08 -
1 1/2 cups semi-sweet chocolate chips
09 -
1 1/2 teaspoons solid vegetable shortening or coconut oil
# Instructions:
01 -
Line an 8 x 8 baking dish or large pie dish with parchment paper, leaving at least 1 inch overhang on all sides to help with removal later.
02 -
In a medium size heavy-bottomed saucepan, combine sugar, water, corn syrup, and honey. Attach a candy thermometer to the side of the pan. Whisk ingredients together, then heat over medium heat until the mixture is clear and reaches exactly 300°F (hard crack stage).
03 -
Working quickly, remove the pan from heat and immediately whisk in the baking soda, vanilla, and salt. The mixture will foam up dramatically - this creates the honeycomb's airy texture. Whisk just until fully incorporated, but don't overmix.
04 -
Using a rubber spatula, carefully guide the foamy mixture into your prepared pan. Don't spread or press down on the mixture as this will deflate the bubbles that create the honeycomb texture.
05 -
Allow the honeycomb to cool completely at room temperature, about 30 minutes. Once set, use the parchment paper overhang to lift it out of the pan. Break into random pieces using your hands or a knife.
06 -
If adding chocolate, melt chocolate chips and shortening (or coconut oil) in a double boiler over simmering water, stirring until completely smooth. When honeycomb is completely cool, gently spread warm chocolate on top and let dry before breaking into pieces.
# Notes:
01 -
For best results, use a candy thermometer to ensure the sugar mixture reaches exactly 300°F.
02 -
Store in an airtight container at room temperature for up to one week.
03 -
Honeycomb is sensitive to humidity and may become sticky if exposed to moisture.