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Honeycomb Candy is one of my favorites – it’s a delightfully crunchy burnt sugar candy that’s great plain or dipped in chocolate. And it’s fun and easy to make at home and so much better than the packaged stuff at the store
What is Honeycomb Candy?
This recipe has many names: Honeycomb Candy, Sponge Toffee, or Sea foam Candy. It’s a crunchy burnt sugar tasting candy that’s airy and sweet and nostalgic. It’s not quite toffee and not quite peanut brittle, but sort of a combination. The name honeycomb comes from the fact that little air bubbles form in the center creating pockets, like in a honeycomb (or in a sponge or sea foam, hence the other names). Homemade Honeycomb Candy reminds me of my childhood best friend; we’d often go to the local candy shop and buy bags and bags of honeycomb candy all summer long.
Ingredients Needed
- White Sugar – Granulated sugar causes the caramelization needed to achieve the honeycomb flavor.
- Corn syrup- Light, no substitutes
- Baking soda – this helps the candy puff up – no substitutes
- Chocolate chips- Milk or semi-sweet chocolate or even baking chocolate or candy melts. This is optional because you can leave it plain or you can dip it.
How to Make Honeycomb
- Add sugar, water, and corn syrup to a saucepan; stir to combine, and place on the stove over medium heat.
- Bring the mixture to a boil and heat without stirring. Let it heat until a candy thermometer reads 300°F.
- This is where the magic happens! Stir in baking soda making sure there are no lumps at all. Do this by sprinkling it over the mixture. Don’t just pour it in! You will see the candy bubble up and turn into an amber color.
- Immediately pour onto a prepared baking sheet. Let it harden completely, then break into pieces.
- Melt the chocolate chips. Add a teaspoon or two of vegetable oil if you need help making them liquify. Dip the hardened honeycomb candy in the chocolate and place on wax paper to set.
Expert Tips
- It’s VERY important to read the recipe and gather all your ingredients before you begin.
- You MUST use a candy thermometer.
- Be careful not to splash the sugar on the sides of the pan when stirring; this will cause crystallization and ruin your candy making.
- Take the honeycomb candy out of the pan as soon as you see it bubble up and change color. You don’t want to leave it in long after you add the baking soda or it will burn up and the ruin the consistency.
FAQs
Yes it is! They are the same candy, both getting their names from the bubbly spongy texture and appearance of the treat.
You totally can freeze seafoam candy. Make sure it’s completely cooled and store it in an airtight bag for up to 2 months.
Honeycomb Candy Recipe
Ingredients
- 1 ½ cups (300g) granulated sugar
- ¼ cup (59ml) water
- ¼ cup (59ml) light corn syrup
- 1 tablespoon baking soda
- 1 cup (170g) milk or semi-sweet chocolate chips
Instructions
- Generously oil a large cookie sheet or jelly roll pan with vegetable oil. Set aside.
- Add sugar, water, and corn syrup to a saucepan, stir to combine, and place over medium-high heat. Bring to a boil and heat without stirring, until a candy thermometer reaches 300°, about 10-12 minutes.
- Stir in baking soda (make sure there are no clumps in your tablespoon, and sprinkle it over the candy mixture, don’t just dump it in; you don’t want lumps in your finished product) and pour quickly onto the oiled baking sheet. (The candy will bubble up and become amber in color when you add the soda.) Let harden completely, then break into pieces.
- Melt chocolate chips, adding a teaspoon or two of vegetable oil (or shortening) if needed. Dip the hardened honeycomb candy in the chocolate and place on waxed paper to set. Enjoy frivolously.
Recipe Notes
Recipe Nutrition
How to make Honeycomb Candy – this easy sponge candy or seafoam candy recipe is a crunchy sweet treat with or without chocolate. It’s an old fashioned candy recipe we love.
They look so cute! I think I wouldn’t be able to stop eating them tonight. Thank you!!
Are you supposed to stir after adding the baking soda?
No, you won’t need to. It will dissolve and disperse immediately. Just make sure your pot is tall enough to give the water some room. It will bubble up when you add the baking soda!
I can’t wait to make this tonight. I live at 6000 feet do I need to change anything? Also can I dump the mixture on parchment paper instead of an oilled cookie sheet?
I’ve never cooked at high elevation but I found this article: http://candy.about.com/od/candybasics/qt/Adjusting-Candy-Temperatures-For-High-Altitude-Cooking.htm on testing for temperature. And I would spray the parchment with cooking spray, or oil it, to ensure it doesn’t stick!
Thank you so much for the very quick response and great information! Merry Christmas! By the way, I grew up in CA too and didn’t hear of sea foam or sponge candy until I was an adult. It was always honey comb for me too. Thanks again! Can’t waiit to try!
I made this today and it came out perfectly but it has a slight baking soda flavor. Should I use less? Thanks!
You can try using less, but it might not rise as much. It’s been awhile since I made that, but i remember I made it twice: the first time the baking soda didn’t distribute as evenly as I would have liked, giving it a baking soda taste. I think the second time I made sure there were no clumps and I sprinkled it instead of dumping it in. You can always use a small strainer to sift it in too. The second time I didn’t have a problem. If you’re sensitive to the taste of baking soda (I’m usually not) you can try using a little less, let me know how it turns out if you do!
Definitely looks like what us Michiganders called Sea Foam when I was growing up. LOVE this stuff! Can’t wait to try it. Another thing to add to my Christmas candy list.
I’m totally craving it. I need to make it again!
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