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.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
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!
Step 2: Mix and Heat
Combine the honey and sugar with a couple tablespoon of water in a large pan (it's going to expand a lot!) and cook over a medium high heat and cook until it reaches 300F (150C), stirring only occasionally and very gently, and wiping down the sides with a rubber spatula.
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!
Participated in the
Food Science Challenge