Description

This Crispy Golden Honeycomb Candy recipe delivers a delightful treat with an irresistible airy crunch and rich golden caramel flavor. Made with simple ingredients like sugar, golden syrup, and baking soda, this candy is quick to make and perfect for sharing or gifting. Optionally dipped in tempered bittersweet chocolate and sprinkled with sea salt flakes, it combines sweet, bitter, and salty notes to wow your taste buds.

Ingredients

Scale

Honeycomb Candy Ingredients

2 cups Granulated white sugar or brown sugar (use brown sugar for a deeper, caramel-like flavor)
1 cup Golden syrup or honey (golden syrup complements the texture wonderfully, honey adds a unique twist)
1/2 cup Water (to help dissolve the sugar for a smooth mixture)
1 pinch Salt (enhances the sweetness remarkably)
1 teaspoon Baking soda (key for achieving that airy, crispy texture in the honeycomb)
1 tablespoon Gelatin (optional; mix it in for a denser chew)

Toppings

1 cup Tempered bittersweet chocolate (for dipping the honeycomb)
1 tablespoon Sea salt flakes (to sprinkle on top)

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Instructions

Prepare the Pan: Line a 9-inch square pan with parchment paper and set it aside to ensure the honeycomb does not stick and is easy to remove once set.
Mix the Ingredients: In a large saucepan, combine the sugar (white or brown), golden syrup or honey, water, and a pinch of salt. Stir gently to mix without splashing.
Heat the Mixture: Place the saucepan over medium-high heat and occasionally swirl the pot to help dissolve the sugar evenly. Avoid stirring which can cause crystallization.
Monitor Temperature: Once the mixture begins boiling, attach a candy thermometer and carefully monitor until it reaches 300°F (hard crack stage).
Prepare for Mixing: Have a whisk and spatula ready as the syrup approaches 300°F, so you can quickly incorporate the baking soda.
Add Gelatin (Optional): If using gelatin for a denser texture, bloom it in water and mix it into the hot syrup before adding baking soda.
Add Baking Soda: Remove the pot from heat and quickly whisk in the baking soda. This causes the mixture to foam up and create the honeycomb’s signature airy texture.
Pour into the Pan: Immediately scrape the foamed honeycomb mixture into the prepared parchment-lined pan. Do not spread or press; let it form naturally.
Break into Pieces: Allow the honeycomb to cool and fully set, then remove from the pan and break into irregular pieces by hand.
Chocolate Coating: Temper the bittersweet chocolate, then dip the honeycomb pieces into the chocolate or brush the chocolate over them for a delicious contrast.
Optional Garnish: While the chocolate is still warm, sprinkle sea salt flakes on top to enhance the flavor balance before the chocolate sets.

Notes

Use a candy thermometer to ensure the syrup reaches the correct temperature for proper texture.
Swirling the pot instead of stirring prevents unwanted crystallization in the candy.
Golden syrup creates a more classic honeycomb texture, but honey adds a unique flavor twist if preferred.
The baking soda must be added off the heat to maximize the foaming reaction and airy structure.
Tempering chocolate ensures a shiny, firm chocolate coating that snaps when bitten.
Store honeycomb candy in an airtight container to keep it crisp and prevent humidity softening.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Candy
Method: Stovetop
Cuisine: American