This easy Honeycomb recipe makes the BEST caramel-toffee candy that can be coated in chocolate to taste just like Cadbury Crunchie bars you can get in England or the Violet Crumble candy in Australia! Honeycomb is extra amazing mixed into ice cream!
Servings: 20 -25 Pieces
- 1 cup granulated sugar
- ¼ cup light corn syrup
- 2 Tablespoons honey
- ½ cup water
- 2 ¼ teaspoons baking soda
- Chocolate for dipping semisweet, milk, or dark
Line an 9x9-inch pan with parchment paper. Set aside.
In a heavy duty medium saucepan, combine the sugar, corn syrup, and water. Set baking soda to the side so it is ready to add later.
Bring the sugar mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Once the liquid is boiling, stop stirring and attach a candy thermometer.
Cook until the temperature of the candy reaches 300 degrees F. Immediately remove from the heat and whisk in the baking soda for five seconds. The candy will bubble up and turn a light golden-brown color. Whisk just until combined but don't overmix and deflate the bubbles that will form.
Immediately pour the honeycomb mixture into the prepared pan as it will start to set up quickly and let it cool for at least 1 hour before breaking into chunks by hitting it with a mallet or the heavy handle end of a butterknife.
Dip or drizzle with melted chocolate, if desired, then let the candy sit until the chocolate firms up before serving.
- Storage: Keep the honeycomb candy in an airtight container on the counter at room temperature for up to 1 week.
- Recipe slightly adapted from The Pioneer Woman.
Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Sodium: 126mg | Potassium: 1mg | Fiber: 1g | Sugar: 15g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg