Honeycomb toffee, sponge toffee, cinder toffee, seafoam candy, hokey pokey… Honeycomb candy is a delightful confection and has many names, but we can all agree that it’s one of a kind! Crunchy, light, sweet toffee pieces, guaranteed to take you right back to your childhood!
Crunchy honeycomb candy coated in chocolate. This homemade honeycomb toffee recipe is easy and addictively delicious!
- What is honeycomb candy?
- Why this recipe works
- What you’ll need to make this recipe
- How do you make honeycomb candy from scratch
- Honeycomb candy vs sponge candy (vs seafoam candy or cinder toffee or hokey pokey)
- Serving suggestions
- How to store honeycomb candy for later
- Recipe tips
- Frequently asked questions
Crunchie chocolate bars were my favorite growing up. But now they are a little too sweet for my liking. So, as an alternative, I came up with this dark chocolate coated, homemade honeycomb toffee (aka homemade crunchie), sprinkled with sea salt.
These have the perfect balance of sweet, caramel, crunchy, salty, and bittersweet chocolate!
Honeycomb is of course sugar based, so it’s always going to be sweet, but balancing that sweetness with salt and chocolate is crucial, and helps to take the edge off all that sugar in honeycomb candy.
And this is so easy and fun to make! They make EXCELLENT treats in candy boxes for Christmas. Plus, you can use the same recipe to make either honeycomb toffee or sponge toffee (see below).
What is honeycomb candy?
Honeycomb candy is a sweet and airy candy with a very crunchy texture and a lovely golden syrup or honey-like flavor! Most US recipes use honey for a honey-forward honeycomb candy, while in Australia and New Zealand, golden syrup is used for a more unique and delicious flavor.
Honeycomb candy is known for its golden color and porous sponge-like texture.
Why this recipe works
- Made with golden syrup for a more authentic flavor. But I also provide other substitutes.
- I show two methods to make honeycomb candy – the first creates large honeycomb holes (classic honeycomb), and the second makes smaller sponge like holes (sponge candy).
- I’ve been making this recipe for years, so it really is foolproof!
- You can coat them in chocolate to make this candy last longer.
- Plus, this honeycomb recipe doesn’t require any corn syrup, because corn syrup isn’t traditionally used to make honeycomb candy.
What you’ll need to make this recipe
Equipment
This homemade honeycomb recipe is fast-paced. So, it’s crucial to read the recipe well to know what to expect BEFORE making it. It’s also a good idea to have all the equipment you need, and the ingredients measured and ready to go.
- A large pot – Since the sugar base will foam and become triple in size, you need to use a large pot that will hold the mixture at its highest volume. Otherwise, the mixture will overflow and even cause burns.
- A candy thermometer – Absolutely necessary to keep track of the temperature of the sugar syrup. Otherwise, you may end up with soggy honeycomb candy, or burnt candy.
- Silicone spatula – A heat-resistant spatula will help you to scrape out the candy from the pot.
- Whisk – A good whisk will help to mix the baking soda into the hot syrup. Make sure to use a whisk with a good-sized handle, so that your hand will not be near the hot syrup.
- A baking pan lined with parchment paper or silpat – You can use a large tray for thinner honeycomb candy, or an 8 – 9 inch cake pan with higher sides for thicker candy. Make sure it’s heat resistant, otherwise it could melt or crack.
- A trivet or pot insulation pads – The candy mix will make the pan very hot, very quickly. You can use a trivet or insulation pads to keep the baking sheet on them, so that your kitchen countertop won’t get damaged by the heat.
Ingredients
For the honeycomb candy
Granulated white sugar – White sugar is absolutely required for this honeycomb recipe. Unfortunately, there is no substitute for this. You could use caster sugar, but it should still be white sugar. Brown sugar has molasses, and has more moisture which can affect the sugar syrup for this recipe. See my guide to types of sugar for more information.
Golden syrup – Golden syrup is the traditional invert sugar syrup that is used in New Zealand and Australia. It’s absolutely delicious, and has a caramelized, buttery flavor with a very light tanginess (from citric acid). It adds a unique flavor, which in my opinion is vital for proper honeycomb candy.
If you cannot find golden syrup, you can use,
- Corn syrup – This is also an invert sugar, but will not add the same flavor as golden syrup.
- Honey – Honey is also an invert sugar, and will add flavor to the candy as well. But it’ll still be different from golden syrup. Honey is the best substitute to make this candy in the absence of golden syrup.
- Glucose syrup – I know from experience that it’s hard to find corn syrup in some countries. The closest alternative is glucose syrup. However, this syrup is much thicker than corn syrup.
- Maple syrup – Maple syrup is not a strong invert sugar, so you must be careful not to let the syrup recrystallize. But it can be used with care. Maple syrup will also add flavor to the candy.
Water – Just regular room temperature water to make the sugar syrup. Do not substitute with any other liquids, as this will affect the sugar syrup consistency.
Baking soda – Baking soda will react with the heat and the acidity in golden syrup to make the classic honeycomb texture of the candy. Baking soda is a chemical leavener that reacts with heat and acid to make CO2 that makes the bubbles in the honeycomb toffee.
Salt – Salt is optional, but helps to balance the sweetness a little.
Gelatin and water – Also optional, but the gelatin provides extra structure to the honeycomb candy, and also helps to make the structure more fine and dense / compact, with smaller holes (scroll down to see a side-by-side comparison with regular honeycomb candy).
To coat the candy
Tempered bittersweet chocolate – If you’d like to coat the honeycomb candy (for your own homemade crunchie!), or half dip the candy, then you will need to use tempered bittersweet chocolate. You can also use candy melts, but I find these to be too sweet for this honeycomb recipe. Bittersweet chocolate provides balance to the inherent sweetness of this candy.
Sea salt flakes – Sprinkle some sea salt flakes on the chocolate before it sets. This makes the candy look more impressive! It also adds a salty crunch, which is such a nice contrast to the bitter chocolate and sweet candy.
How do you make honeycomb candy from scratch
- Line an 8 or 9-inch square pan with parchment paper. You can also use a 9 x 13 inch pan, but then the honeycomb mixture will be thinner.
- Place all the ingredients, EXCEPT for the baking soda, in a large saucepan.
- Gently stir the ingredients to saturate all of the sugar with water.
- Heat the sugar syrup to dissolve the sugar. Swirl the saucepan, instead of stirring, to melt the sugar.
- Clip on a candy thermometer and heat the sugar syrup until it reaches 300 F (hard crack stage – see my cooked sugar stages article for more information about candy temperatures etc.).
- As soon as the honeycomb toffee syrup reaches the correct temperature, remove the saucepan from the heat. Immediately add the baking soda, and vigorously whisk it in. Be CAREFUL not to burn your hands!
- The sugar mixture will foam and expand a lot. When the baking soda has been mixed in and the sugar mixture has fully expanded, immediately pour it into the prepared pan.
- Now let the honeycomb candy mixture completely cool and set.
Honeycomb candy vs sponge candy (vs seafoam candy or cinder toffee or hokey pokey)
Honeycomb candy goes by many other names! Some of these names include hokey pokey, sponge candy, seafoam candy, and cinder toffee (or honeycomb toffee or sponge toffee).
There really isn’t a difference between these, other than the regional origin of said names.
In the US, this candy is usually called honeycomb candy, or sponge candy, or fairy food. Usually this is made with sugar and corn syrup or honey, and baking soda.
In the UK, they might be better known as cinder toffee or honeycomb toffee or sponge toffee. This version also widely uses golden syrup or honey.
In Canada, they are called sponge toffee or sponge candy.
In Australia and New Zealand, this candy is called honeycomb or honeycomb toffee, but it’s also known as hokey pokey.
Hokey pokey however is mostly reserved as a descriptor for a flavor that uses honeycomb. For example, hokey pokey ice cream, hokey pokey chocolate (honeycomb chocolate), hokey pokey biscuits (golden syrup flavored cookies or chocolate covered cookies with crunchy honeycomb – Squiggles!).
In Korea, honeycomb candy is called dalgona. The famous sweet popularized worldwide by the Netflix show Squid Game. Dalgona is made with sugar and baking soda only.
In the US, seafoam candy can also mean divinity candy which is very different from honeycomb.
However, in my experience of making this candy for years and years, the honeycomb recipe made with golden syrup is so much superior to any other type that’s more common in the US (typically made with honey).
Honeycomb candy vs sponge candy texture
Honeycomb toffee has that beautiful open honeycomb texture (crunchy texture).
Sponge candy, as the name suggests, has more sponge-like texture. This happens because of the addition of the gelatin mixture.
To make sponge candy, you need to bloom the gelatin in a little water. Add this to the sugar syrup after it reaches the correct temperature, followed by the baking soda. Whisk in both, until the mixture foams up.
Pour the mixture into the prepared pan and let it harden.
Serving suggestions
The best way to enjoy honeycomb candy is for sure with a coating of dark chocolate! Like a dark chocolate violet crumble or homemade Cadbury crunchie bar!
But there are lots of other ways to eat/serve this candy too.
Hokey pokey ice cream – Vanilla ice cream with pieces of hokey pokey (honeycomb toffee) in it. So, you can fold through pieces of honeycomb candy in vanilla ice cream to make this delicious ice cream flavor.
This is an ice cream flavor that is unique to New Zealand, and is a much-loved ice cream flavor by kids and adults alike. It was my favorite ice cream flavor as a kid too, and I still wouldn’t ever turn it down if I were to go back and have some!
Dalgona flavored drinks such as dalgona latte – Since honeycomb is essentially “dalgona”, crushed honeycomb toffee is the perfect topping for dalgona flavored coffee or milkshakes.
As a topping for this dalgona pudding, to add crunch and texture.
Pieces of honeycomb toffee can be used to decorate cakes (such as vanilla cake, coffee layer cake, classic white cake, white coconut cake aka winter cake, butter pecan cake, raspberry cake etc.) as well. They add a lovely crunch and flavor, and make the cakes look spectacular with the gold-colored candy pieces on top.
How best to break the candy into pieces
When the honeycomb toffee is hardened, remove it from the pan and place it on a chopping board. Use the tip of a very sharp knife and gently push it into the honeycomb toffee – it’ll shatter into pieces. Then break any large pieces into smaller ones.
Don’t discard any honeycomb toffee pieces that get crushed or are too small. You can add that to your coffee, hot chocolate, or vanilla steamers because they dissolve easily and add incredible flavor!
How to coat honeycomb candy in chocolate
I prefer to coat my honeycomb with dark chocolate. Anything between 60 – 70% cocoa content is my favorite option to balance the sweetness of the toffee. But you can choose any chocolate you prefer.
Temper the chocolate using this article as a guide.
You can either brush the melted chocolate on the honeycomb / sponge candy using a clean, dry pastry brush, OR you can dip the candy in the chocolate.
And don’t forget to sprinkle some salt on top. I like to use Maldon sea salt flakes.
How to store honeycomb candy for later
Uncoated honeycomb
These will keep in an airtight container for about a week (maybe longer depending on the container). Make sure to separate the candy pieces with parchment paper or wax paper in between them.
The more they are exposed to air, the more sticky and soft the candy will become.
Chocolate covered honeycomb
These will last much longer. The chocolate prevents the honeycomb toffee pieces from being exposed to air, so these will stay crisp for much longer. I’ve kept mine for up to a month (could be even longer, but ours usually finish before that).
Honeycomb candy or sponge candy should NOT be stored in the fridge. They last longer at room temperature in a cool, dark place.
Recipe tips
- Remember to use a large pot to make this honeycomb recipe. Once you add the baking soda, it’ll expand significantly, so all that space will be needed.
- Have all the ingredients weighed and measured before you start, especially the baking soda. This way, the baking soda is ready to go as soon as the sugar syrup comes to the correct temperature.
- Wear gloves to whisk the sugar mixture, if available. The mixture releases a lot of steam, and the gloves will provide you protection. You won’t need gloves once you get used to the process though, because you’ll know how to avoid the steam.
This honeycomb candy is incredible! Sweet, yes, but perfectly balanced with the bittersweet chocolate and salt. You’ll be surprised at how much of it you could easily put away!
This homemade candy is perfect for gift giving during the holidays as well, because they are super easy to make and very impressive too!
Frequently asked questions
What does honeycomb candy taste like?
Honeycomb candy is delicious with a unique texture! It tastes like caramel, but not like other caramel candies. Because of the addition of golden syrup, honeycomb toffee has a caramel, buttery flavor!
If you make honeycomb with honey, then the honey flavor will come through in the candy too, and it’ll be the same if you use maple syrup.
Golden syrup adds a lovely and unique flavor to the honeycomb recipe, which makes this version better than that made with honey or maple syrup.
How long does honeycomb candy last?
This entirely depends on where and how you store the candy. Ideally, it should last about 1 week in an airtight container, at room temperature. If the candy is exposed to high humidity, it’ll become soggy (and even dissolve) much faster.
If the honeycomb candy is completely coated in chocolate, it can last longer because the chocolate will protect the candy from moisture in the air.
Do not freeze or refrigerate this candy. The candy will soften and become soggy if you do so.
Why is my honeycomb candy chewy?
If your honeycomb candy is chewy, then the candy has absorbed moisture. Excess moisture in the candy causes the candy to become “soggy”, turning it from a crisp, crunchy candy to one that doesn’t have much crunch, and is more chewy.
Can you make honeycomb with baking powder?
Unfortunately, no. Baking powder and baking soda are very different products. Baking soda is more potent than baking powder, and you will need to add more baking powder to get the same results as baking soda.
This can result in the candy having an undesirable flavor in it. Read more about the difference between baking soda and baking powder here.
Why does my honeycomb taste bitter/burnt?
If the candy tastes bitter or is burnt, it’s very likely that your sugar burned in the process of making honeycomb candy.
This is why it’s so crucial to use a candy thermometer to make sure the candy is heated to the correct temperature.
The sugar syrup can also burn if the stove temperature is too high. Sugar syrup goes through the caramelization stages very quickly. So, this is another reason to have all the ingredients measured and ready to go, so that you’re able to add the baking soda as soon as the right temperature is reached.
Recipe
Honeycomb Candy Recipe
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Honeycomb candy base
- 350 g granulated white sugar or brown sugar (1 ¾ cup)
- 160 – 170 g golden syrup or honey. Use corn syrup only if neither is available. (½ cup)
- 120 mL water ½ cup
- ½ tsp salt use only ¼ tsp if you don’t want to taste the salt flavor
- 1 tbsp baking soda
Gelatin mix (optional – for a more dense sponge-like texture)
- 2 tsp water
- ½ tsp gelatin
To coat
- 300 g tempered bittersweet chocolate approximate weight, you can also use milk chocolate or semisweet chocolate instead
- Sea salt flakes (I use maldon sea salt flakes)
Instructions:
Honeycomb candy
- Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed. For flatter honeycomb candy, line a half sheet baking pan with parchment paper or silpat.
- Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.
- Place the sugar, golden syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space). You can use honey if you do not have golden syrup. Or corn syrup if you have neither.350 g granulated white sugar, 160 – 170 g golden syrup, 120 mL water, ½ tsp salt
- Gently stir to saturate the sugar with the water.
- Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.
- Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
- When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.
- Heat the sugar mixture until it reaches 300°F / 150°C. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
- Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.
- When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.1 tbsp baking soda
- Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.
- As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
- Allow the mixture to harden for a few hours.
- Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.
- Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.
For more dense, sponge candy texture
- While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.2 tsp water, ½ tsp gelatin
- Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.
- Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).
To coat honeycomb with chocolate
- Temper the chocolate using this guide.300 g tempered bittersweet chocolate
- Dip the honeycomb candy in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffee pieces with a clean, dry pastry brush.
- Place them on a parchment paper-lined baking sheet. Sprinkle salt on top before the chocolate sets.Sea salt flakes (I use maldon sea salt flakes)
- Allow the chocolate to set at room temperature (do not put them in the fridge).
Recipe Notes
Storage instructions
Do NOT store honeycomb in the fridge or freezer. Uncoated honeycomb toffee – Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it’s not humid). Place parchment paper or wax paper in between layers of the honeycomb to prevent them from sticking to each other. Chocolate coated honeycomb toffee – These can be stored at room temp for much longer (up to a month) in an air-tight container.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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