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The instructions for crunchy sweet Honeycomb Candy (a/k/a sponge toffee or cinder toffee) couldn’t be easier and the results are consistently wonderful! The honeycomb has an amazing crunchiness and terrific honey flavor.
Honeycomb Candy is fun to make, and totally delicious!
If you’ve thought about making homemade candy but were afraid the recipe might be too complicated, or hard to get just right, start with this honeycomb brittle by Martha Stewart.
Overview of ingredients:
This easy Honeycomb Candy is made with a three simple ingredients, plus a little water.
- granulated or white sugar
- honey (or golden syrup) some recipes call for corn syrup but we use all honey instead
- baking soda (bicarbonate of soda)
- water
How to make homemade Honeycomb Candy:
Honeycomb candy brittle is made on the stove-top and takes about 15 minutes, start to finish.
- First combine the sugar, honey and water in a heavy-bottom large saucepan. Bring the mixture to a boil over medium high heat. Reduce to medium heat and continue cooking.
- Once the candy reaches 300 degrees F and is a deep golden caramel color remove from the heat. Immediately and carefully stir in the baking soda.
- Whisk briefly just to combine and then watch the magic happen!
- The candy brittle bubbles up and grows in volume by about three times its original size.
- Baking soda causes a chemical reaction giving the brittle its namesake appearance and airy texture.
- Finally, pour the mixture into a prepared pan or baking tray and let it cool completely.
- Once cooled, break the crunchy candy into pieces and enjoy!
Do you need special equipment to make a honeycomb recipe?
- For best results use a candy or instant-read thermometer for this recipe.
- If you don’t have a candy thermometer you can try and wing it, but it’s much more difficult to perfect the recipe.
- Take the guesswork out of candy making and achieve perfect results every time by using a thermometer.
- Check the Amazon link featured below for an inexpensive candy thermometer you can use when making toffee, brittle and fudge.
- When making candy use a heavy bottom stainless saucepan for even heat distribution and a lower risk of burning. A good pan makes all the difference when making honeycomb toffee.
- We don’t recommend using nonstick cookware when making candy.
How long will honeycomb candy keep?
Properly sealed away from moisture honeycomb candy will keep for up to a week at room temperature.
Store honeycomb candy in an airtight container at room temperature.
When storing, separate the layers with sheets of parchment paper.
Humidity can cause the brittle to become sticky. Therefore use a good, well sealed container for storage.
Honeycomb also travels well making it great for gifting, especially during the holidays.
What are some other ways to use honeycomb candy?
Honeycomb makes a fabulous garnish for cakes, cupcakes and pies. Break the candy into large pieces for a more dramatic presentation.
Dip part of each piece in melted chocolate and allow to set before serving.
This candy is utterly irresistible swirled into our honey ice cream.
Crushed honeycomb is a terrific topping on just about any dessert! It’s really great on anything creamy adding a nice textural contrast.
Add a sprinkle of sea salt if desired.
What does honeycomb taste like?
This golden-hued candy taste like honey. Therefore we recommend using a good quality, light, floral honey that you love. The honey flavor is front and center so don’t use anything too strong or bitter.
One note of caution: If you have extensive dental work, you may want to skip eating honeycomb candy. Follow recommendations made by your dentist about eating toffee, taffy and brittle.
Honeycomb Candy
Equipment
- candy or instant read thermometer
Ingredients
- 1 ½ cups granulated sugar (335g)
- ¼ cup honey (90g or 3oz)
- ¼ cup water (60g or 2oz)
- 1 tablespoon baking soda
Instructions
- Lightly spray a large baking sheet with vegetable cooking spray. Set aside.
- In a medium-large, heavy bottomed saucepan combine the sugar, honey and water. Bring the mixture to a boil over high heat, stirring constantly.
- Reduce the heat to medium-high and continue cooking and stirring until the mixture darkens and reaches 300°F.
- Remove from the heat and immediately add the baking soda. Quickly whisk the mixture, just until blended. The honeycomb will grow in volume by almost 3 times its' original size, so be careful.
- Immediately pour the hot candy onto the prepared baking sheet. Do not spread or touch the candy. Let the honeycomb cool completely before breaking into pieces.
- Store the honeycomb brittle in an airtight container at room temperature for up to a week.
Recipe Notes
- Recipe by Martha Stewart
Nutrition
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View this Recipe
Angi
Can you freeze this? Would love to make for my co-workers Christmas baking goodie tins.
Tricia Buice
Hi Angi. I have not tried freezing honeycomb candy so I can’t say for certain. If exposed to moisture the candy will become sticky. Let us know if you try freezing this and if so, how it turned out. I would definitely test it before adding to the goodie tins.
Chris
I’ve kept a few batches for weeks and they remain crunchy. I just put them in a plastic container with a tight lid. So don’t take it as gospel that you have to consume within a week.
Tricia Buice
Thanks for the feedback Chris.
Britt
Worked perfectly! This was my first time making candy and was worried I’d mess up, but the instructions were clear and the honeycomb came out lovely. Great recipe 🙂
Tricia Buice
Thanks Britt. So glad you enjoyed it. We really appreciate the feedback.
Lillie Lopez
making this for a holiday party was super easy, made a few batches and popped into silicone molds. to let them cool very very excited.
Tricia Buice
I love the idea of molding the candy! Hope you enjoy Lillie. Thanks for the feedback.
Hannah
How long does it take to cool?
Tricia Buice
Only 15 to 20 minutes depending on how warm it is in your home. Enjoy!
Hannah
Mine is still very sticky, maybe I didn’t let it get hot enough? I didn’t have a thermometer
Tricia Buice
It should be slightly sticky Hannah but perhaps it wasn’t cooked long enough. Sorry you had trouble with the candy.
Gabriella Shaw
This candy is very good. I made a mini version for my chem class. A lot of the recipes for honeycomb candy don’t include honey which would cause to recipe to not have the bubbly texture because honey is actually acidic resulting in the baking soda having something to react with. So use honey or your recipe won’t turn out right.
Tricia Buice
Thanks Gabriella. Glad it worked well for you! The science of candy making and baking is fascinating.
Chris S
I’ve tried with and without honey (using corn syrup instead) and the ‘bubbly texture’ seems present with and without honey. The honey seems to give rise to a stickier product, and has a more distinctive taste.
Adjusting the cool-down process is an interesting variable; instead of letting the poured mixture sit at room temp, put in a pre-heated oven at 170F, turn off the oven, and let it cool down in the closed oven. This seems to result in a less brittle, thinner outer shell that is easier to eat. This is just slowing down the cooling process.
Tricia Buice
Thanks for the suggestions Chris. We love the honey flavor for sure.
Precious
Would anything weird happen if you added vanilla and a pinch of salt?
Tricia Buice
I’m not sure if vanilla would alter the composition of this candy. I don’t think salt would be a bad thing, however. Let us know if you try it!
KimberlyAnne KA
Hey! i did use organic vanilla extract but it made a strange almost a bit astringent or bitter flavor so not sure if that was a fluke of the batch, but ill try vanilla bean or paste another time and see.. 🤔😋
Tricia Buice
Thanks for the feedback Kimberly Anne. What kind of honey did you use?
Dana
We love this! I first made it in January and have made it 4 or 5 times since. Thanks for sharing.
Tricia Buice
How fun Dana! So glad you enjoyed this recipe. Such great flavor!
Amanda Gramstad
Have you ever tried some add ins? Like lemon juice or cinnamon? Our favorite baklava is drenched in honey that has both cinnamon and lemon and it is so yummy!
Tricia Buice
Hi Amanda. No I have not tried add-ins. I would not use lemon juice but may be more inclined to add a little cinnamon. Hope you enjoyed!
Tracey Gill
Really messed up. Cooked too high of heat. Smelled burnt and was too dark. Next time will turn heat way down. But was easy and bubbled well. Tasted slightly salty
Tricia Buice
So sorry Tracey. Glad you’re going to try again! Maybe reduce the salt, too? Thanks for the feedback.
Amity
It seems like an awful lot of baking soda! Doesn’t that flavor come through?
Tricia Buice
No you cannot taste the baking soda Amity. It’s necessary to create the airy texture in the candy. Enjoy!
Larry
Looks delicious and similar to our peanut brittle. We had your Cheesy Chicken Broccoli and Rice Casserole last night and it was a big hit.
Tricia Buice
That’s great Larry! Thanks for giving it a try 🙂
Jennifer @ Seasons and Suppers
I used to make this regularly in my teenage years. I have always loved it, but haven’t made it in years. You have reminded me that I’m long overdue 🙂 Looks perfect!
Tricia Buice
This brittle is memorable for sure! Thank you so much Jennifer.