You have probably heard the term “easy as pie” but making delicious honeycomb candy is actually a lot easier than making a pie.

This is the perfect healthy holiday treat for the holiday season so make sure you make a big batch for everyone to enjoy with this incredibly simple recipe.

Yes, making honeycomb involves boiling water and using a thermometer, but it’s easier than you might think and well worth the effort because guests and kids love this delicious treat especially when it’s covered in chocolate.

Moreover, for all the healthy candy lovers in the house, this recipe actually uses honey as an ingredient, unlike most other recipes that include corn syrup and other processed sweeteners.

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What is Honeycomb Candy?

Honeycomb often goes by the more common name of “sponge toffee”. And when it’s coated in chocolate it’s the same as a as “Crunchie Bar.”

Honeycomb is technically a toffee but it’s rigid and crunchy in texture and due to the alchemic nature of baking soda added to the hot sugar-syrup mixture, it is filled with wonderful bubbles, giving it a light and airy feel that’s delicious and fun to eat.

Honeycomb candy is quite popular world-wide, and once you make it yourself from scratch you’re going to understand why. As homemade candies go, it’s really one of the easiest to make and relatively inexpensive to boot.

Tips for Making PureWave Honeycomb

• Prep all your ingredients before you start cooking. Make sure to measure out and place next to the stovetop all of your ingredients before you begin cooking your honey mixture.
• Do not stir the sugar and honey mixture once it begins to boil. Once it reaches a boil, you’re looking for an amber color and a temperature of 300 F.
• Work quickly when whisking in the baking soda and cream of tartar. You want to make sure that the soda is evenly distributed so you don’t deflate any of the bubbles that the soda creates.
• Work quickly when transferring the honeycomb to the prepared pan to set up. And do not touch the honeycomb once it is in the pan! Attempting to smooth or even out the candy in the pan will only release bubbles, and released bubbles are the enemy of a light and airy honeycomb!
• Crack your honeycomb and place it in a sealed container as soon as it reaches room temperature. If you keep the honeycomb on the counter for too long, because of its exposure to the air, it will begin to get tacky, as it easily absorbs moisture.

How Do You Keep Honeycomb Candy Crunchy?

Honeycomb acts like a sponge once it reaches room temperature, absorbing the moisture around it. And once absorbed, the candy turns sticky and tacky. To avoid this, do not let honeycomb sit out on the counter uncovered after it has come to room temperature—particularly if there is a lot of humidity in the air.

So if you are preparing this treat in advance, once it reaches room temperature, immediately break it into pieces and store the pieces in an airtight container on the counter, or in the freezer, which is best.

If you are dipping your honeycomb in chocolate, once dipped, immediately place the candy in the freezer or refrigerator to set the chocolate and to avoid the underlying candy from getting tacky.

Honeycomb Candy Recipe

Serves 12 to 16

Ingredients

• Cooking spray or softened butter, for the pan
• 1 tablespoon baking soda
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1/2 cup PureWave Raw Energized Honey
• 1/4 cup water

For the Chocolate Dip (optional):

• 1 cup semisweet dark organic chocolate chips
• 1 tablespoon vegetable oil

1. Coat a 9-by-13-inch baking pan with cooking spray or softened butter. Line the bottom and the 2 long sides with a sheet of parchment paper that extends a few inches over the long sides to form a sling.
2. Place 1 tablespoon baking soda and 1/4 teaspoon cream of tartar in a small bowl and stir to combine. Place the baking pan, baking soda mixture, and a small fine-mesh strainer near the stovetop.
3. Place 1 cup granulated sugar, 1/2 cup of PureWave Raw Energized Honey, and 1/4 cup water in a large pot or Dutch oven. Cook over medium-high heat, gently stirring with a flexible heat-proof spatula, until the mixture bubbles. Clip a candy or deep-fry thermometer to the side of the pot and cook without stirring until the bubbles begin to subside, the color of the mixture darkens and turns amber, and it reaches 300 F, 5 to 7 minutes.
4. Working quickly, remove the pot from the heat and remove the thermometer. Sift the baking soda mixture through the strainer into the pot. Whisk until combined, it will bubble up. Carefully pour the candy into the pan, scraping it gently out of the pot with a spatula. Do not try to smooth it out once it hits the pan or you will deflate all of its coveted bubbles.
5. Place the pan on a heat-proof surface or wire rack and let cool at room temperature until hardened, 30 to 60 minutes (the candy will collapse a bit as it cools). Break with your hands into small pieces.
6. If dipping your honeycomb in chocolate, fit a wire rack over a baking sheet. Place 1 cup dark chocolate chips and 1 tablespoon vegetable oil in a small saucepan or preferably a double-boiler to prevent burning (If using a saucepan keep a very close eye on your mixture and turn down the heat slightly as it starts to melt). Turn heat on medium or less, stirring constantly as soon as it starts to melt and continue until melted and smooth which shouldn’t take more than a few minutes total. Decoratively dip part of each piece of honeycomb in the chocolate and place on the rack. Refrigerate or freeze until the chocolate is set.

Hint: You can even use a microwave oven to melt your chocolate although we don’t recommend it because it may destroy all the health beneficial enzymes and nutrients found in dark chocolate. If you do decide to melt the mixture this way, do it in 30 second intervals checking and stirring until smooth and creamy.

Recipe Notes

• Use a different-sized pan depending on the thickness of the honeycomb you desire, always lining with parchment paper first. For thinner honeycomb, use a rimmed baking sheet. For extra-thick honeycomb, line a 9-by-9-inch pan but understand that thicker honeycomb is harder to break up and will shatter a bit when you do.
• Store honeycomb in the freezer in a zip top bag for the longest shelf life, up to one month. It can also be stored at room temperature for up to one month if it is in an airtight container.