The most revitalizing lunch to consume.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 30 |
| Yield: | 1 1/2 pounds |
Ingredients
- 1 cup white sugar
- 1 cup dark corn syrup
- 1 tablespoon vinegar
- 1 tablespoon baking soda
- 1 pound chocolate confectioners’ coating
Instructions
- Butter a 9×13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
- In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
Reviews
Christmas favorite. Make it every year
Rated Delicious by all who have tasted this wonderful recipe. Much lighter and softer than store bought product.
My first time making this candy and it actually turned out. I had a difficult time getting it up too temp but it did bead up when dropped in cold water. What a fun recipe. Thanks
First time I made it, Tastes good but I put in refrigerator. Maybe should have left it out to cool down that way.
This came out perfect! I followed the advice in a review for using a metal pan, glad I didn’t use glass. After I dipped about half in the chocolate, I added a little orange flavoring to the chocolate. Yummy!! This is so like the sponge candy I buy in the candy shops. I will be sharing with my family! Thank you for sharing!
Wonderful candy. Out of brown sugar, so used molasses and white. Gave this honeycomb a wonderful tangy old fashioned flavor.
Loved it! Had to use an iron to remove the candy from the pyrex. also prolly stirred the baking soda in too much. Kids loved watching it puff up! TASTY
I had no problems with this recipe and found it very easy if you simply follow the directions. I’m told by a person that loves sponge candy that this is extremely good. I’m giving this 4 versus 5 stars because you have to read the review to get the best results. I used 1/2 brown sugar, 1/2 white sugar, and light corn syrup. I baked in the oven at 220 and then 170 at 10 minutes each (as suggested by Lisa K). One new tip for those trying this, as soon as you take it out of the oven score the top with a pizza cutter or sharp knife. The re-score it after the “skim” forms on top. If you do this, can can easily break it into even pieces. If not, good luck breaking it up. Getting the first piece out of the pan was a bit of a struggle , but after that easily broke out along the score line. I coated with dark chocolate candy covering from ghiradelli.
I made this recipe a couple of times before I got it the way I wanted it. After reading other comments, here’s what I did: 1/2 cup white sugar, and 1/2 cup golden brown sugar instead of 1 full cup of white sugar. I heat mine to 295F and removed from heat, and then sifted the baking soda over the sugar mixture and stirred vigorously. I also then poured into a NON-BUTTERED 9×13” pan lined with parchment. I found that when I buttered the pan, I ended up with some gummy bits that were chewy rather than crispy. Trust me, you don’t need to butter parchment paper, it will peel away like nothing. Finally, I baked at 225F for 10 minutes and then lowered to 170F for an additional 10 minutes. I found this aided in the raising process. This all results in a light and crispy toffee that is excellent when dipped in melted milk chocolate!
I have made this one several times now and every time it comes out perfect. Fun to make too. Much less work than many other holiday candies i make with less clean up. Fellow makers should note that you can also line your glass baking dish with parchment paper and coat the paper for easier clean up and i like to ue a cutter to indent the candy softly as it cools to make it slightly easier to break apart. I also let mine get MOST of the way cool then pull the parchment of candy out and let it finish on a cutting board. I think break it in half at one of the indented lines and stick it back in the glass pan, parchment and all, to the “crack” into more manageable pieces for dipping. helps save on mess because otherwise it likes to kind of explode everywhere as you crack. Lastly, If you have too much of the pan filled or it doesn’t crack correctly either A: you did not measure portions correctly B: your temperature was not exact (candy matters, it’s Science more than anything and there is minimal wiggle room in Candy) or C: your baking soda was too old so it did not inflate properly. I find it is worth it to have a new candy thermometer every Holiday Season and start with fresh ingredients so I can be sure of the quality.
This was my first try at making this, actually I have never made any sort of candy before! It turned out awesome and was a very easy recipe to follow. I took all of Cara Huhman’s advice and tips- thank you!! Will be making again soon!!
Worked wonderfully. I did have a few pockets of baking soda at the top, maybe I didnt stir well enough.. Im Making a list for this holiday season of recipies that will be going into our chocolate gift bags, and i think this made the cut.. I love this stuff. We will see how it tastes in an hour or two!
This is the same recipe my father-in-law gave me 35 years ago. I use a 9x9x2 inch pan lined with parchment paper that is lightly buttered. When cool I use an elclectric serated knife to cut into pieces. Make three or more batches every Christmas! Bob
I prefer it without the chocolate, but it’s good either way.
We used to buy this DELICIOUS honeycomb candy when we were stationed in Hawaii.. It was called Violet Crumble. Could never find it here in Fla. but, when I searched on AR…I found it!! I followed some of the great tips…sifting baking soda, remove from heat quickly & put in oven for awhile on low…Boy oh boy, did it ever taste awesome! Just like Violet Crumble! I made it for my daughter for Christmas & she LOVED it!!! Said it tasted just like the candy we used to buy!!! Had to give it 5 stars as was SO good!!
Like this “candy” and I’ve made it before. However, I made a discovery. Molasses and maple syrup combined is no substitute for corn syrup (which I thought I had, but didn’t) I’ll stick to the recipe.
I have used this recipe many times and always comes out great. Have loved this candy since I was a little girl. Now my granddaughters help make it and they have a blast doing it!
I have made this recipe 3 times now, and everyone turned out different. ! of the 3 batches turned out ok, 2 of them were total failures. I don’t know what is the right answer, but will keep trying.
Best method for achieving the exact consistency: heat candy mixture to 305-310°F on a thermometer, and watch the color of the mixture closely. Remove from heat and add baking soda as soon as the color starts to change. Too early and your candy will be hard. Too late and it will taste charred. Excellent recipe. We make it every year.
My daughter and future daughter-in-law are coming this weekend to give this recipe a try ,all the men in the family love this candy and we thought it would be a good bonding time for us women . Wish us luck and we will let you know how it goes.
I like this recipe, but always seem to burn any batch when I rely on a thermometer. Water test is best, and I find I remove it before it fully reaches the hard rack stage as the pot seems to keep cooking it while you mix in the baking soda. Is best made in the heaviest pot I own. I mix it more than the recipe says as I prefer small bubbles instead of big bubbly layers. Use a pan that’s way bigger than what it says and gently spread with spoon to get half inch thickness perfect for dipping. Used a milk chocolate candy coating for dipping, and it was melt in your mouth. These were a big hit.