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
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!
Step 2: Mix and Heat
Step 3: Add the Magic
When the baking soda is thoroughly incorporated, spread out onto waxed paper or buttered foil and spread.
Allow it to cool and harden completely, then break into chunks.
Store candy in a super air-tight container. Honeycomb candy is hygroscopic, meaning it takes in moisture from the air. Unattended candy will get sticky quick! Another great way to prevent this is to coat the pieces in chocolate - yum!