Honeycomb Candy Recipe

Introduction

Honeycomb candy is a light, crunchy treat that melts delightfully in your mouth. Its golden bubbles and sweet flavor make it a perfect homemade snack or a fun gift. With a few simple ingredients, you can create this classic confection right in your kitchen.

Ingredients

• 1 cup white sugar
• 1 Tablespoon white vinegar
• 1 cup dark corn syrup
• 1 Tablespoon baking soda
• 1 (10 ounce) package of chocolate melting wafers

Instructions

1. Step 1: Line an 8×8 square casserole dish with non-stick foil and set aside.
2. Step 2: In a heavy-bottom saucepan, combine the sugar, vinegar, and corn syrup.
3. Step 3: Cook over medium heat, stirring until the sugar dissolves.
4. Step 4: Continue cooking without stirring until a digital candy thermometer reads 300°F (hard crack stage).
5. Step 5: Remove from heat.
6. Step 6: Quickly stir in the baking soda; the mixture will foam and double in size.
7. Step 7: Pour the mixture into the prepared casserole dish. Do not scrape the pan; just pour it in.
8. Step 8: Do not bump, shake, stir, or move the pan. Allow it to cool undisturbed so the bubbles remain intact.
9. Step 9: After about 2 hours, once the mixture has cooled to room temperature, gently lift the honeycomb slab out of the pan.
10. Step 10: Place the slab on a cutting board and use a sharp knife to carefully break it into roughly 1-inch chunks.
11. Step 11: Enjoy the candy as is, or prepare to dip it in chocolate.
12. Step 12: To dip, melt the chocolate wafers following the package instructions.
13. Step 13: Submerge a chunk of honeycomb in the melted chocolate, lift with a fork, and tap off any excess.
14. Step 14: Place the chocolate-coated candy on wax paper to cool and harden before enjoying.

Tips & Variations

• Be sure to use a reliable candy thermometer for accurate temperature to ensure the candy sets perfectly.
• Use dark corn syrup for the best flavor and texture, but light corn syrup can be substituted if needed.
• Adding a teaspoon of vanilla extract after removing from heat can give the honeycomb a sweeter aroma.
• For a twist, dip the honeycomb in white or milk chocolate instead of dark chocolate.

Storage

Store honeycomb candy in an airtight container at room temperature for up to two weeks. Keep it away from moisture to prevent it from becoming sticky or soft. If dipped in chocolate, let it fully harden before storing. Reheating isn’t recommended as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my honeycomb candy turn out sticky?

This usually happens if the candy didn’t reach the proper temperature or was exposed to humidity. Make sure your candy thermometer reads 300°F and store the candy in a dry place.

Can I use baking powder instead of baking soda?

No, baking powder contains other ingredients and will not create the same foaming reaction needed for honeycomb. Always use baking soda for this recipe.

Honeycomb Candy Recipe

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Honeycomb Candy is a delightful, crunchy treat featuring a light and airy texture created by baking soda reacting in hot sugar syrup. This recipe guides you to create classic honeycomb candy, perfect for enjoying on its own or dipped in smooth chocolate for an extra indulgent twist.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 25 minutes
• Yield: About 24 pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Honeycomb Candy

• 1 cup white sugar
• 1 Tablespoon white vinegar
• 1 cup dark corn syrup
• 1 Tablespoon baking soda

Chocolate Coating (Optional)

• 1 (10 ounce) package of chocolate melting wafers

Instructions

1. Prepare Pan: Line an 8×8 inch square casserole dish with non-stick foil and set aside to prevent sticking and ease removal of the candy.
2. Combine Ingredients: In a heavy-bottomed saucepan, combine the white sugar, white vinegar, and dark corn syrup. This mixture will form the base of the honeycomb.
3. Dissolve Sugar: Cook over medium heat while stirring occasionally until the sugar completely dissolves into the syrup.
4. Cook to Hard Crack Stage: Continue cooking the mixture without stirring, allowing it to reach 300°F (hard crack stage) on a digital candy thermometer. This ensures the candy will be crisp and brittle once cooled.
5. Remove from Heat: Take the pan off the heat immediately to prevent burning.
6. Add Baking Soda: Quickly stir in the baking soda. The mixture will foam vigorously and double in volume, creating the signature airy texture of honeycomb candy.
7. Pour Mixture into Pan: Immediately pour the foamy mixture into the prepared casserole dish. Avoid scraping the pan to preserve the aeration.
8. Let Candy Cool Undisturbed: Do not bump, shake, stir, or move the pan. This allows the air bubbles to remain intact, ensuring a light texture as the candy sets.
9. Cool Completely: Allow the candy to cool naturally for about 2 hours until it reaches room temperature and hardens into a slab.
10. Break Candy into Pieces: Remove the hardened candy from the pan by lifting the foil. Place on a cutting board and carefully crack the slab with a sharp knife into approximately 1-inch chunks.
11. Serve or Store: Enjoy the candy as-is or store leftovers in an airtight container to maintain freshness.
12. Melt Chocolate: For a chocolate-dipped version, melt the chocolate melting wafers according to the package directions.
13. Dip Candy: Submerge candy chunks into the melted chocolate using a fork, lift them out, and tap off the excess chocolate.
14. Set Chocolate: Place dipped pieces onto wax paper and allow the chocolate to cool and harden completely before serving.

Notes

• Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning the sugar.
• Do not stir the syrup once it starts boiling to avoid crystallization.
• The baking soda must be added quickly and mixed well to create the proper aeration.
• Work swiftly when pouring the foamy mixture to prevent it from deflating.
• Store honeycomb candy at room temperature in an airtight container to keep it crisp.
• Be cautious when handling hot sugar syrup to avoid burns.

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