Homemade honeycomb isn’t as hard to make as you think.
Add a subtle crunch to your favorite treats! Whether you use it on cake, with ice cream, or even on its own, homemade honeycomb can be used in a ton of different ways. You can even wrap it up for neighbor gifts this year!
Courtney Rich shares what inspired her to make this recipe. It’s actually pretty basic! It does require some specific temperature taking, but a little TLC will help you make this crunchy, sweet candy everyone will rave over. Courtney also shares how to bake your honeycomb into a cake, of course!
Easy to Make Homemade Honeycomb
- 1 3/4 cups (350 g) granulated sugar
- 2/3 cup (218 g) dark or golden corn syrup
- 1/2 cup (120 g) water
- 1 tbsp. (21 g) honey
- 2 1/2 tsp. (10 g) baking soda
- 1/4 tsp. (2 g) cream of tartar
- Before you get started, measure ingredients and line your baking pan with parchment paper. You’ll want the parchment to go up the sides a little ways. The honeycomb will grow over the height of the pan if it’s 2-inches or shorter.
- Combine the water, sugar, corn syrup, and honey in a medium saucepan over medium-high heat. Stir to combine the sugar and then let the mixture cook on it’s own. Do not continue to stir. Just like caramel sauce, the mixture will crystalize if you stir it while it cooks. Cook the mixture until it reaches 300 degrees F. Remove from heat.
- Stir in the baking soda and cream of tartar using a wooden spoon. Don’t stir too much, just about 20 to 30 seconds, until there are no streaks of baking powder remaining.
- Immediately pour the candy into the prepared pan and allow to cool completely. This will take 1 to 2 hours.
- When the honeycomb is cooled, break it into pieces and store in an airtight container until ready to use.