Honeycomb Candy

Step 3: Add the Magic

When to candy has reached the proper temperature, remove it from the heat and quickly stir in the baking soda.  It should start to foam up a lot!  

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!

Comments

[jamesdude]

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.

[$tarbucks]

Wow oh my God that is perfect. Use to be my favorite candy in elementary school. Thank you much.

[strmrnnr]

Mine Too. I believe it was called Sponge Toffee though, and was sold in 3X3 squares about 3/4 of an inch thick.

Mmmmmmmmmmmmmmmmmm.

[epic chicken ninja]

in england it is sold in a wrapped bar and is called crunchie