This crisp, airy Honeycomb Recipe is a simple, old-fashioned candy that’s as fun to make as it is to eat. With a sweet, honey-toffee flavor and light, spongy texture, it practically melts in your mouth. Enjoy it plain, dipped in melted chocolate, or broken into rustic pieces straight from the pan.

Easy Honeycomb Recipe

What is honeycomb candy? It’s a light and airy candy made with honey, sugar, and baking soda. The baking soda creates a fun reaction that causes the candy to foam and puff up, giving it its signature spongy texture. This old-fashioned treat goes by several names, including honeycomb toffee, cinder toffee, seafoam candy, sponge toffee, and hokey pokey.

It has a sweet, sugary honey flavor and a crisp texture that crumbles as you break or cut it into pieces. Serve it as a fun holiday treat, add it to a dessert tray, as a decoration for cakes, or package it up as a homemade food gift. You can break it into rustic pieces or use a sharp knife for more uniform shapes, though some crumbling and uneven pieces are part of the charm of this old fashioned sweet treat.

Key ingredients you’ll need to make Honeycomb Candy: (Scroll down for full printable recipe card and quantities.)

Liquids – A combination of honey and light corn syrup form the base of the honeycomb mixture.
Sugar – Granulated sugar for sweetness.
Water – Water thins the candy mixture.
Flavoring – Vanilla extract for creamy floral notes.
Salt – Salt balances the flavor.
Baking Soda – Baking soda is the magic that makes this candy turn into a honeycomb-like texture.

How to Make Honeycomb Recipe

Honeycomb Mixture – Add sugar, water, corn syrup, and honey to a medium size heavy bottomed saucepan fitted with a candy thermometer. Whisk to combine. Heat over medium heat cooking until clear and the the mixture reaches 300°F.
Add Baking Soda to the Sugar Mixture and Watch it Foam – Remove the sugar mixture from the heat and whisk in baking soda, vanilla and salt. The mixture will foam up, whisk just until fully incorporated.
Transfer Mixture to Prepared Pan – Use a rubber spatula to carefully push and pour the mixture into the prepared pan. (Don’t spread or press down the mixture or it will deflate the bubbles.)
Cool – Let the candy cool completely then remove it from the pan using the parchment.
Serve – Break into individual random sized pieces by hand or slice using a sharp knife.

Kitchen Equipment to Make Honeycomb Recipe

One 4 quart pot or heavy bottomed saucepan.
Measuring cups and measuring spoons.
Square 8×8-inch or 9×9-inch pan. A baking sheet will make the candy too thin.
Parchment paper.
Balloon whisk.
Candy thermometer.
Rubber spatula.

Recipe Variations, Tips and Substitutions

Use a Large Pot – Choose a heavy bottomed pot that’s deep enough to contain the mixture when it foams up. When in doubt go a bit larger than smaller. You don’t want it to overflow.
Don’t Press the Honeycomb Candy Mixture – When pouring the mixture into the prepared pan don’t be tempted to press down and spread the mixture or it can deflate the bubbles. Try to pour it evenly into the pan, then gently shake the pan to spread.
Melted Chocolate – You can dip or drizzle this honeycomb recipe with melted chocolate. When doing so, the topping shouldn’t be like a sauce but rather something that would be able to dry and is stable at room temperature.
Clean-Up Tip – To clean the pan, fill with warm water and let sit. This should dissolve what’s left behind. If it’s still stubborn, place the pot onto the stovetop and bring to a boil. This will soften any drips left behind and clean-up will be a breeze.
How to Drizzle Honeycomb with Melted Chocolate – In a double boiler over simmering water melt 1 1/2 cups semi sweet chocolate chips with 1 1/2 teaspoons of solid vegetable shortening (or coconut oil) stirring until completely smooth. Once the honeycomb is completely cooled and set, gently spread the warm chocolate on top and let dry. Then remove from the pan using the parchment paper and use a sharp knife to cut or break into pieces.

Storage and Leftovers

Leftovers – Store Honeycomb candy in an airtight container at room temperature for up to one week.
Freezer – I don’t recommend freezing or refrigerating honeycomb candy. When thawed, even if thawed in the fridge, moisture will cause the texture to change. Whip-up a batch and enjoy it fresh!

More Easy Candy Recipes to Make

Candy isn’t just limited to the holiday season there’s something sweet and satisfying about making it for gift giving and special occasions. More candy recipes you may also like to try:

Toffee Peanut Clusters are certain to become a family favorite.
Enjoy these Bourbon Pecan Pralines as a decadent sweet Southern treat.
You can tint these Easy Cream Cheese Mints in any color to suit the occasion.
Sweet and Salty Potato Chip Clusters are impossible to resist.
Brown Sugar Walnut Fudge (Penuche) is a creamy delight.
These cute as a button Turtle Pretzels are always a winning option.
Believe It Or Not Candy Bars from Karo Syrup.

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