Honeycomb Candy: How to Make Sponge Toffee at Home
Honeycomb candy, also called sponge toffee, cinder toffee or hokey pokey, is a crunchy, golden candy full of tiny air holes that looks like a cross section of a honeycomb. It is made in a few minutes from sugar, honey or syrup and baking soda, and it is half cooking, half kitchen science. This guide gives you exact temperatures, explains why it foams, and covers the mistakes that make it chewy or flat.
Ingredients and equipment
You need a candy thermometer and a deep saucepan, because the mixture triples in volume when the baking soda goes in. Line an 8-inch square pan with parchment and have everything measured before you start; the last step happens in seconds.
- 1 cup (200 g) granulated sugar
- 1/4 cup (85 g) honey
- 2 tablespoons water
- 1 1/2 teaspoons baking soda, sifted to remove lumps
- Candy thermometer, deep heavy saucepan, whisk, lined 8-inch pan
Method
Combine the sugar, honey and water in the saucepan over medium heat, stirring only until the sugar dissolves. Then stop stirring, clip on the thermometer and let it boil. Swirl the pan occasionally. When the syrup reaches 300°F, the hard-crack stage, and turns a light amber, take it off the heat.
Immediately add the baking soda and whisk for about 5 seconds, just until it disappears. The mixture will foam up dramatically. Pour it straight into the lined pan and do not spread or touch it; spreading knocks out the bubbles. Leave it alone to cool completely, about an hour, then lift it out and break it into pieces with the back of a spoon.
Why honeycomb candy foams
Baking soda is sodium bicarbonate. When it hits the very hot sugar syrup, heat breaks it down and releases carbon dioxide gas. The gas forms thousands of bubbles in the syrup, and because the syrup is cooling fast toward a glassy solid, the bubbles are trapped in place. Honey adds flavor and a little acidity, which also helps release gas, and its color deepens the golden hue.
Troubleshooting
Most failures come from temperature, mixing or humidity.
| Problem | Cause | Fix |
|---|---|---|
| Chewy or sticky | Syrup did not reach 300°F | Use a thermometer and wait for hard crack |
| Burnt, bitter taste | Cooked too far past 300°F | Pull it off as soon as it hits temperature |
| Flat, dense candy | Over-whisked or spread in the pan | Whisk 5 seconds; pour and leave it |
| Soapy taste or white spots | Too much or lumpy baking soda | Measure exactly and sift |
| Gets sticky after a day | Humidity | Store airtight; dip in chocolate |
Which honey to use
Because the honey is cooked to high heat, its delicate aroma fades, but its character still shows in the color and depth. Clover or Pure Raw gives a classic golden candy. A spoon of Buckwheat gives a darker, more caramel-like honeycomb. Crystallized honey melts in the pan and works perfectly.
Ways to serve honeycomb candy
Dip pieces halfway in melted dark or milk chocolate and let them set, which also protects the candy from humidity. Crush it over vanilla or honey ice cream, fold it into whipped cream, scatter it on a cake, or stir it into brownie batter. Honeycomb candy is a different thing from real honeycomb, which is beeswax filled with honey, though both make striking gifts.
Frequently asked questions
- What is honeycomb candy made of?
- Sugar, honey or syrup, a little water and baking soda. The baking soda creates the bubbles.
- Why is my honeycomb candy chewy?
- The syrup did not get hot enough. It needs to reach the hard-crack stage, about 300°F, before you add the baking soda.
- Is honeycomb candy the same as honeycomb?
- No. Honeycomb candy is a toffee made with sugar and baking soda. Natural honeycomb is the beeswax structure bees fill with honey.
- How long does honeycomb candy last?
- About 1 to 2 weeks in an airtight container in a dry place. Chocolate-dipped pieces last longer.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice. Never give honey of any kind to a baby under 12 months old.
