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Easy homemade Honeycomb for a Flavorful Sweet Treat
I ate honeycomb for the first time at the Royal Highlands show in Scotland where it was called cinder toffee. I adopted a Scottish accent after the first bite.
I’d eaten honeycomb-covered chocolate bars in London, but fresh-made honeycomb had heady aromas of caramel, toffee, butter, smoky flavors and a hint of bitter. All of these qualities make it a perfect garnish for flavor-forward desserts.
Honeycomb is also known as hokey pokey (New Zealand and Australia) and tire-éponge (Quebec/France). This recipe was provided by a pastry chef who specializes in flavorful foods. Chef Country Velador of New Wave Market and Super Chunk Sweets & Treats shared her recipe scaled down for home-kitchen use.
Ingredients (Super Chunk Sweets & Treats Recipe)
1 tablespoon baking soda
½ cup water
⅓ cup honey
¼ cup corn syrup
1½ cup sugar
- Line baking sheet with a silpat and set aside. Measure out the baking soda and leave next to the sheet pan with a whisk.
- In a large saucepan (final mixture will foam up dramatically), combine the water, honey, and corn syrup. Stir to dissolve the honey and corn syrup as much as you can. Add the sugar and carefully stir in, being careful not to get sugar on the sides of the pan. Put on the stove over high heat.
- Bring the mixture to a boil and clip on a candy thermometer. Cook until the candy thermometer reads 305F.
- Take the pot next to the silpat and pour in the baking soda and quickly whisk it in. The honeycomb will puff up. Quickly pour it out onto the silpat, pouring all of the candy right in the center of the pan.
- Let cool completely before breaking up. Store in an airtight container.
Honeycomb goes a long way as a garnish for cakes or cupcakes icing, paired with chocolate, tucked in a yogurt, fruit parfait or sprinkled on ice cream or roasted bananas. Cook some up and play with it.
Eat within a few days or share with people to increase your popularity immensely. If it sits too long, it begins to absorb moisture from the air quickly and becomes sticky and soft. Don’t store in the fridge for the same reason, and wrap it in plastic wrap after it has completely dried to avoid exposure to moisture.
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French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
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