| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 50 pieces |
Ingredients
- 1 1/2 cups sugar
- 1/2 cup water
- 3 tablespoons honey
- 1/3 cup corn syrup
- 4 teaspoons baking soda, sifted
Instructions
- In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 279 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 0 g |
| Sugar | 73 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 852 mg |
Reviews
Super easy and delicious!
Easy, fun and delicious. This recipe is not hard to follow, but like most candies, must be followed exactly in order to get the right result. Use a candy thermometer and heat to 300 degrees exactly. As someone else said, a child could make this. We dip the pieces in chocolate and they taste amazing.
This recipe is a good start. I compared it to a bag of purchased candy I had. These are the modifications I made. Increased the honey to 2/3 Cup, increased the sugar to 2 cups, and reduced the baking soda to 2 tsp. Much happier with the results. Definitely want to chocolate dip them now. 🙂
The recipe turned out great!!!
I didnt have a thermometer so i did like it said in the recipe and waited until it turned amber colored.i didnt have enough honey so i put in a little maple syrup too along with the honey and it tasted great!!!
I also didnt have corn syrup but i still went ahead and did it and it came out fine.
This recipe is amazing,easy,and tastes great!!!!!! <3 it!!
I didnt have a thermometer so i did like it said in the recipe and waited until it turned amber colored.i didnt have enough honey so i put in a little maple syrup too along with the honey and it tasted great!!!
I also didnt have corn syrup but i still went ahead and did it and it came out fine.
This recipe is amazing,easy,and tastes great!!!!!! <3 it!!
I adjust this recipe to fit my purpose but it works great every single time! I cook it at least 2 or 3 times every couple weeks.
Its so sticky, chewy, sweet, and delicious! Just make sure you use the correct ingredients, and get to the “cracked stage” (300 Degrees F. I didnt have a thermometer, but if you spoon just a little bit of the boiling mixture and dip it into ice cold water, it should instantly get hard,n and break when force is applied. I actually tried this recipe twice. The first time I wasn’t confident enough to put the baking soda in, so my sugar went from a beautiful carmel brown to a dark burnt brown. Then the second time was perfect! I grew my confidence, and now it tastes great! So just make sure to work quickly. Another thing, make sure your surface that you are putting your mixture on is greased! Good luck 😀
Does anyone know if the corn syrup can be replaced with agave?
I just tried this today and it turned out great! It is much easier than it first seems too. I followed the directions exactly & used some of the helpful hints from the other reviews.
The candy really expands [3-4x], so make sure to start with a larger cooking sheet [with silpat or spray] and a medium to large pot. I never stirred the bubbling mixture but just swirled it. I also used a candy thermometer and allowed it to reach just 300 degrees, then took it off the burner to add baking soda [new, not the old stuff from the fridge].
Another option is to melt some chocolate and dip the finished candy in it for an extra yummy delight.
The candy really expands [3-4x], so make sure to start with a larger cooking sheet [with silpat or spray] and a medium to large pot. I never stirred the bubbling mixture but just swirled it. I also used a candy thermometer and allowed it to reach just 300 degrees, then took it off the burner to add baking soda [new, not the old stuff from the fridge].
Another option is to melt some chocolate and dip the finished candy in it for an extra yummy delight.
In order for it to be the right consistency it needs to be cooked until it reaches about 300 degrees before you add the baking soda. It will turn out awesome!
I followed the instructions and the honeycomb came out wonderful! I do agree with other reviews to take it off the burner while adding the baking soda. As a pregnant woman craving honeycomb she last had overseas…this was perfect!