“Honeycomb” Candy


Makes 1 1½-lb. slab.

We served this candy on our poached-pear dessert for Christmas Eve at The Turtle Restaurant, but it would also be delicious alone, dipped in chocolate or crumbled over—or mixed into—ice cream.

Special equipment: 1 2-qt. saucepan with tall sides (as opposed to wide and shallow) Candy thermometer Pastry brush (wetted) Sieve Half-sheet pan lined with a Silpat mat or oiled Silicon spoon or scraper

Caution: Melted sugar gets very hot and can produce a nasty burn if splashed on the skin. Do not make this candy around small children.

Super easy

“Honeycomb” Candy


For 1 Batch(es)


  • 1 1/2 cups sugar
  • 1/3 cups corn syrup
  • 1/3 cups honey
  • 1/3 cups water
  • 2 teaspoons baking soda, finely sifted (MUST BE SIFTED)

“Honeycomb” Candy Directions

  1. Place all of the ingredients into the saucepan over high heat and stir until the sugar is dissolved.
  2. If any sugar crystals appear on the side of the pot, use a wet pastry brush to wash down the sides (crystals can cause the solution to seize and crystallize).
  3. Keep washing down the sides, but do not stir once the sugar water is clear.
  4. Heat until the thermometer reads 295°. The baking soda needs to be sifted and added so that it won’t clump when it hits the sugar mixture, so shake it over the pot through a sieve as you stir like a wild banshee.
  5. The pot will be bubbling and roiling, and all of the soda needs to be activated with no soda lumps (baking soda lumps don’t taste good) before the mixture stops foaming.
  6. When the mixture is bubbling to the top of the pot and you have thoroughly mixed in all of the baking soda, empty the pot upside down onto the Silpat mat or greased pan. Very quickly scrape the pot with a silicone scraper or just abandon what is left in the pot.
  7. From here, the more you poke it, the more it will collapse. You want foam, and the mixture sets up quickly. You should have a golden volcanic mess hardening right before your eyes. Let it completely cool, then break it into pieces and eat it or dip it into chocolate.
  8. The fine little pieces make a delicious glittery topping for all kinds of desserts and ice creams.
  9. Store candy in an airtight canister (otherwise, it will quickly absorb air moisture and turn sticky).

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