Introduction

Honeycomb candy is a delightful, crunchy treat that combines a light, airy texture with rich caramel flavor. This recipe guides you through making classic honeycomb with options for a denser texture and a chocolate coating for added decadence.

The image shows several pieces of honeycomb toffee, each broken into irregular shapes and dipped halfway in smooth, dark chocolate. The honeycomb part is bright golden yellow with a porous, airy texture, and the chocolate coating covers about half of each piece, shiny and slightly sprinkled with small white salt flakes. The pieces are scattered loosely on a white plate with a clean white marbled surface visible beneath. The contrast between the bright honeycomb and the dark chocolate makes the treat look rich and crunchy photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 g granulated white sugar (or brown sugar, about 1 ¾ cups)
160 – 170 g golden syrup (or honey; use corn syrup only if neither is available, about ½ cup)
120 mL water (½ cup)
½ tsp salt (reduce to ¼ tsp if you prefer less salty)
1 tbsp baking soda
2 tsp water
½ tsp gelatin
300 g tempered bittersweet chocolate (approximately; milk or semisweet chocolate can be used)
Sea salt flakes (such as Maldon, for sprinkling)

Instructions

Step 1: Line a 9-inch square pan with parchment paper covering sides and bottom. For flatter honeycomb, use a half sheet pan lined with parchment or a silpat.
Step 2: Gather a spatula and whisk to use later. In a large saucepan, combine sugar, golden syrup, water, and salt. Stir gently to wet the sugar.
Step 3: Heat the mixture over medium-high heat, swirling the pot frequently to dissolve sugar evenly. Use a pastry brush dipped in cold water to wash down any sugar crystals on the pot’s sides. Do not stir the syrup.
Step 4: When the syrup boils and sugar has dissolved, clip a candy thermometer to the pot. Continue heating until the temperature reaches 300°F (150°C), swirling occasionally for even heating.
Step 5: As the syrup nears 300°F, have your prepared pan, whisk, and spatula ready. Remove the pot from heat at 300°F and immediately add the baking soda.
Step 6: Whisk the baking soda into the syrup thoroughly, reaching all corners. The mixture will quickly foam and expand into honeycomb.
Step 7: Quickly scrape the foamy honeycomb into the lined pan and allow it to set and harden for several hours.
Step 8: Once hardened, lift the honeycomb out using the parchment. Peel off the paper and break the candy into uneven pieces with a sharp knife.
Optional Step for Denser Texture: While heating the syrup, bloom gelatin in 2 tsp water for 10 minutes. Gently microwave just until dissolved (don’t boil). Stir this into the syrup before adding baking soda, then proceed as above.
Step 9: To coat with chocolate, temper the chocolate properly. Dip or brush the honeycomb pieces with chocolate, then place on parchment-lined baking sheet.
Step 10: Sprinkle with sea salt flakes and let the chocolate set at room temperature; avoid refrigeration to preserve texture.

Tips & Variations

Use a large pot to prevent overflow as the honeycomb mixture expands significantly during cooking.
Brushing down sugar crystals prevents unwanted crystallization and grainy texture in the candy.
Golden syrup is preferred for authentic flavor, but honey or corn syrup can work as substitutes.
Adding gelatin yields a denser, sponge-like honeycomb if you prefer that texture.
Tempering chocolate properly ensures a shiny finish and crisp snap on the chocolate coating.
For a different twist, try sprinkling finely chopped nuts along with the sea salt before chocolate sets.

Storage

Store honeycomb candy in an airtight container at room temperature to keep it crisp. Avoid humidity to prevent it from becoming sticky. The candy keeps well for up to two weeks. Chocolate-coated honeycomb should also be kept at room temperature away from heat. If it softens, allow it to come back to room temperature before serving rather than refrigerating.

How to Serve

A close-up view of a woman's hand holding a small triangular piece of honeycomb toffee coated in dark chocolate. The candy has one visible layer: a porous, golden-yellow honeycomb center with many small air bubbles inside, fully covered on the outer side by a smooth, glossy, dark brown chocolate shell. The background is plain with a white marbled texture, making the rich colors and textures of the candy stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use corn syrup instead of golden syrup?

Yes, corn syrup can be used if golden syrup or honey is not available, though the flavor may be slightly different. Golden syrup has a distinctive caramel taste that enhances the honeycomb.

Why is my honeycomb sticky or chewy?

Honeycomb can be sticky if the sugar syrup hasn’t reached the correct temperature (300°F/150°C) or if stored in humid conditions. Make sure to use a reliable candy thermometer and store the candy airtight away from moisture.