Honeycomb Treats (Print Format)

Crunchy, airy honeycomb candy that cracks beautifully when bitten. Enjoy it as is or coat it in chocolate for extra flair.

# Ingredients:

→ Honeycomb Base

01 - 2 teaspoons baking soda
02 - 1 teaspoon pure vanilla extract
03 - 1 cup sugar (granulated)
04 - 1/2 cup water
05 - 1/4 teaspoon table salt or sea salt
06 - 1/4 cup light corn syrup
07 - 2 tablespoons honey

→ Optional Chocolate Topping

08 - 1 1/2 teaspoons coconut oil or solid shortening
09 - 1 1/2 cups semi-sweet chocolate chips

# Steps:

01 - Grab an 8 x 8 pan or a big pie dish, and line it with parchment paper. Leave at least an inch of extra paper hanging out on each side to make lifting it out later a breeze.
02 - Take a heavy-bottomed medium saucepan, and toss in the sugar, water, corn syrup, and honey. Attach a candy thermometer to the side, stir everything together, and then heat it on medium. Keep going until it's clear and hits exactly 300°F on the thermometer.
03 - Once the pan's off the heat, toss in the baking soda, vanilla, and salt right away. Stir everything together quickly—it'll foam like crazy! That’s what makes the honeycomb airy. Mix only until it’s just combined and then stop.
04 - Carefully scrape the puffed-up mixture into your lined pan with a rubber spatula. Don’t press it down or try to even it out—the bubbles need space to stay airy.
05 - Leave the honeycomb out at room temperature for about half an hour to cool completely. Once it's solid, use the parchment overhang to lift it up. Break it into chunks with your hands or cut it with a knife.
06 - If you’re going for the chocolate version, melt the chocolate chips with shortening (or coconut oil) in a double boiler over simmering water. Spread the warm chocolate on top of the fully cooled honeycomb. When the chocolate sets, break it into pieces.

# Tips:

01 - Use a candy thermometer so the sugar hits exactly 300°F for the right texture.
02 - Keep it in a sealed container at room temperature—it'll last up to a week.
03 - Moisture makes honeycomb sticky, so try to keep it dry.

Go Back