This light and crunchy candy is full of airholes thanks to a reaction from stirring baking soda into hot sugar syrup. Make sure to use a big enough pot when making it, so the sugar doesn’t boil over the sides when it foams up.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- Cooking spray
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 1/2 cups sugar
- 1 tablespoon baking soda
Instructions
- Coat a rimmed baking sheet with cooking spray. Combine the water, corn syrup and sugar in a heavy medium saucepan. Bring the mixture to a boil over medium-high heat and cook, without stirring, until a candy thermometer registers 300˚ F, 10 to 12 minutes.
- Stir in the baking soda; the mixture will foam up.
- Immediately pour the mixture onto the baking sheet. (Do not spread; it’s OK if your mixture doesn’t go to the edge.) Let harden, about 1 hour. Break the honeycomb into pieces.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 121 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 30 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 320 mg |
Reviews
I love the idea of this. Here’s the thing – you have to watch it closely….. it cannot go over 300* or it will burn and taste like burned sugar which is not good. I was watching and waiting. The temp got to 300* and then I moved to get my baking soda, got it in, started stirring – and it was too late. I knew immediately it was not going to taste good. So, next time, I will know better. I had to throw the entire pan away 🙁 it’s worth trying again though!
Wondering what size sheet pan is recommended?