Honeycomb Recipe

Course Candy, Dessert

Cuisine American

Keyword easy-honeycomb-candy, honeycomb-candy

Prep Time 5

Cook Time 10

Cooling time 30

Total Time 45

Servings servings (may vary)

Calories 95kcal

Line an 8 x 8 baking dish or large pie dish with parchment paper, leaving at least 1 inch overhang.
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.
Remove from the heat and whisk in baking soda, vanilla and salt. The mixture will foam up, whisk just until fully incorporated.
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.)
Let cool completely then remove from the pan using the overhang parchment.
Break into individual random pieces. Store in an airtight container at room temperature for up to one week. (See the Cook's note for optional chocolate topping instructions.)

To make a Chocolate Topping : 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.
Please note: Nutritional data should always be considered an estimate as it can vary depending on how the finished product is divided.