Honeycomb - a sweet, sweet candy treat from the bees.  Easy to make and even easier to eat, honeycomb candy is the perfect thing to satisfy you're craving for that instant sugar rush.

This candy is actually the product of an acid-base reaction like your elementary school volcano project. The sodium bicarbonate and the acid in the honey and the brown sugar cause your sugary mixture to bubble up and create all those little delicious nooks and crannies that give honeycomb its unique texture.

CA Chemistry Standard: Students know the observable properties of acids, bases, and salt solutions.

Learning objective: By making honeycomb, students will identify and describe the properties of acids and bases in a delicious candy reaction.

Step 1: Supplies

I kind of made up this recipe based on what we had on hand.  Here is how I measured it out:

63 grams honey (3 tablespoons)
100 grams brown sugar (1/2 cup)
5 grams baking soda (1 teaspoon)

Also make sure to have a candy thermometer on hand!

We made two double batches tonight, with chocolate covering of course. The first batch was a full 300 degrees, and we didn't remove it from the heat before adding the baking soda (instead removed it immediately after). It was a little done. Once the baking soda is added it cooks really fast. When we put it on the wax paper it melted the wax paper and fused to it and the counter top. Really hard to get apart. Ended up tossing a lot of it (quite sad actually).&nbsp;<br> <br> The second batch was 285 degrees and we removed it from the heat before adding the baking soda, then we poured it into a well greased (non-stick spray) casserole dish. The dish gives it a little more height. Once it cooled it easily broke apart and came out. Plus the color and flavor was better.&nbsp;<br> <br> <strong>Recommendations</strong>:&nbsp;<br> <strong>&nbsp;*</strong> Could be heated anywhere between 285 and 300 degrees.<br> &nbsp;* Remove from heat <em><strong>immediately before </strong></em>adding baking soda!<br> &nbsp;* Pour into a well greased (non-stick spray) casserole pan to cool.<br> <br> We melted chocolate in a double boiler and dipped the pieces. Much better that way. It was a huge hit with everyone in the family.&nbsp;<br> <br> One <em><strong>warning </strong></em>though: 285 degrees is really hot. Be careful not to get any on you. My teenage son got a little on his hand and got a good burn out of it. If it drips on the floor just let the dog at it once it cools. She did a better job then I did with the spatula.&nbsp;
I don't think honey is traditionally used in this recipe, and can be easily substituted with molasses. As for maple syrup, I'm not sure, but it's worth a try! And yes, lemon juice will also react with the baking soda, but without a syrupy binding agent, you're just making sweet foamy baking soda!
<p>Made some a few hours ago, DAMN it's good!</p><p>Might try adding some mint oil or???</p>
I just made this, but it nearly pulled out the filling in my tooth. It seems like there's too much honey! Did anyone else have this issue?
My mom won't let me make it is it good
i tried making it, and overcooked it a bit. still tasted great though. i think 300F might be a bit too much, or maybe i did something else wrong. next time ill stop at 280 or so.
Somewhere in PA there is a factory that makes this and sells the &quot;off cuts&quot; as &quot;scrap bags&quot;. A friend went there. <br> <br>I am kinda sad / kinda happy that I DON'T know where that factory is. <br> <br>You can mail order it from a bunch of places tho. The dark choc covering is the BEST if you are a First Timer. TOPS grocerys back East might have it--think I have gotten it there if you go to one of the bigger stores they have awesome candy depts.
Is the baking soda actually reacting to the 3 tablespoons of honey, or is it possible to simply not add the honey? The scientist and vegan inside me want to know... If it is reacting to the acid, I imagine a small amount of lemon juice would be more/as effective. <br><br>Very cool. I had always wondered how Violet Crumble, etc. are made. I'd like to try this with peanut butter, chocolate, lemon, orange, mint..... must find my candy thermometer!
I'm sure it would taste similar-ish without the honey. I used to work for a chocolatier and we never used honey - just a megaton of sugar (and, oddly, gelatin - which I know wouldn't work for you as a vegan). I don't think there'd be any harm in giving it a try.
thanks, that makes sense to me. I cannot imagine that the honey would act as an acid or a binder, given that it is the raising of the temperature of the sugar that creates the texture. I doubt the big manufacturers use honey either, given the greater expense. <br>Well, only one way to find out!
This looks delicious! I was wondering whether I could substitute pure maple syrup for the honey. We just made a bunch of maple syrup last month and this looks like a non pancake-related use for it.
Ugh I'm so jealous! I moved from Michigan to Arizona and real maple syrup is SOOOOOOOOOOOOO expensive out here! And don't even think about trying to get molasses! I guess it's agave nectar for me! lol
This is locally known in New Zealand as &quot;hokey pokey&quot; :D <br>But we use golden syrup and granulated sugar instead of honey and brown sugar, I am going to have to try this variation. :)
That wouldn't be... Lyle's Golden Syrup, would it?
I don't think we have that brand here, but I would think it would be the same product :)
Hi Spartana <br> <br>What's golden syrup? Is that Corn Syrup?
Hiya, from a little reading, golden syrup is made from sugar cane or sugar beets. The way I would describe it is a milder tasting and lighter coloured version of treacle. I haven't personally come across corn syrup so I don't know if you are able to substitute the two.
Wow oh my God that is perfect. Use to be my favorite candy in elementary school. Thank you much.
Mine Too. I believe it was called Sponge Toffee though, and was sold in 3X3 squares about 3/4 of an inch thick. <br> <br>Mmmmmmmmmmmmmmmmmm.
in england it is sold in a wrapped bar and is called crunchie
Here in northern Illinois it is called sponge candy and it comes in chunks covered in either milk chocolate or (the best!) dark chocolate. The only place I can find it is at (believe it or not) Farm &amp; Fleet, and they only get it at Christmas time, so when its gone, its gone until next Christmas. And it goes all too quickly. Thank you! Now I won't have to wait until December. And I will save a little money too!
if you leave near the Nauvoo area, they have a little store called the fudge factory that makes and sells this all the time year round and wouldn't ever tell me how they made it. -evil grin- now I know!!! -insert evil laugh here-
mine turned out salty with a chemical after taste. it tasted good at 1st but then it turned bad. did this happen to anyone else? <br>
This to me says either too much baking soda, or the soda didn't get mixed in well enough, or scorched a little bit in the process. But salty + chemical taste usually comes from baking soda in my experience.
thanks that helps
Of course you can use maple syrup but then it would be my maple foam ibble you would be making <br> <br>just saying
Of course you can use maple syrup but then it would be my maple foam ibble you would be making <br> <br>just saying
Like the way you explain the chemistry, always good to trick the kids into learning something.<br><br>Thanks for sharing.
Thanks Dream Dragon!
Cabury Crunchie! Wonder if you could place this in a candy bar shaped mold ( silicon)
Nice photos scooch! I love this stuff.
Isn't this inside of Violet Crunch?!?!? anybody from the UK Canada or Jackson hole, Wy. will know of what i speak.
Slightly too much of the Baking Soda can make the finished honeycomb (Cinder Toffee) very bland.<br><br>It is normal to add a small quantity of Cream of Tartar to counter this and bring the 'Toffee' flavour out better.
This looks so good! I was going to write a sponge candy ible but now I don't have to :)<br>The recipe I have uses light corn syrup so yours probably has a better honey taste.
ive purchased little chocolate covered pieces of this in the bulk bins at the produce market of all places. there it costs like $6 a pound and normally im too cheap to pay that. now theres nothing to stop me from making it at home, thanks a bunch!
Sponge Taffy here in Canada, no matter what it's called it's the best sugar fix ever!
Violet Crumble (and Crunchie) bars still ubiquitous in Australia. Every supermarket, convenience store, grocery and petrol station has them.<br>en.wikipedia.org/wiki/Violet_Crumble
There used to be a candy bar call Violet Crumble, I think from Austrailia, that was just like this, honeycomb covered in chocolate.
They sell that here in Southern California - at the local Gas station... I'm gonna have to get myself some tomorrow now that you reminded me of it...
It's still here mate :)
That is awesome. I wish I could eat them again, but sugar is my worst enemy now.
Oh, wow! Someone gave me a Crunchie bar once and it was so good. Thank you for sharing! I can't wait to try it. I wonder if it really would work with molasses...
I have wanted to know how to make this for years. Here in the uk we have &quot;Crunchie&quot; bars of this covered in chocolate, but my favourite is to be found in traditional sweet shops, it comes in jars and is called &quot;Cinder toffee&quot;. This too is available covered in chocolate. I am so going to have to make a huge batch, in the interests of science of course and nothing at all to do with having a massive binge on candy goodness. lol.
I used to travel to England, and would bring home Crunchie bars. But, they are outrageously expensive to get back here in Chicago, so I go without.<br>Maybe I can make these with my son, and cover them with chocolate. For cutting them in squares to cover in chocolate, do you cut them before the mixture hardens, or afterwards. Some pictures would be great.<br>Thanks
Nothing Beats a Crunchie!
In Michigan, we call it &quot;Seafoam&quot;. The recipe is a little different though.
Yum! This was a fave from my childhood in St. Louis! Back then, it was chocolate covered and we called it &quot;molasses puff.&quot; We got it from Mavrakos candy store (long since gone). Now we're in California, and find (when lazy) at Rocky Mtn Candy and Disneyland. They call it &quot;sea foam&quot; out here.
Going to make this with Molasses!
Slight fail on the chemistry, though... the baking soda doesn't react with acid in the honey so much as it thermally decomposes.

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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