Honeycomb Candy (Print Version)

# Ingredients:

01 - 1 cup granulated sugar
02 - 1/4 cup honey
03 - 1/4 cup water
04 - 2 tablespoons light corn syrup
05 - 2 teaspoons baking soda, sifted

# Instructions:

01 - Start by lining a baking sheet with parchment paper or a silicone baking mat. This step is crucial as the honeycomb will be extremely sticky when poured, and you'll want an easy release once it's cooled. Make sure your baking sheet is level for an even honeycomb thickness.
02 - In a heavy-bottomed saucepan (bigger than you think you need - this mixture will expand dramatically!), combine the granulated sugar, honey, water, and light corn syrup. Place over medium heat and stir gently with a heat-resistant spatula or wooden spoon just until the sugar dissolves completely and the mixture looks clear. Try not to splash the mixture up the sides of the pan as this can cause crystallization.
03 - Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of your pan. Stop stirring at this point and allow the mixture to boil undisturbed until it reaches exactly 300°F (150°C) - the hard crack stage. This usually takes about 5-7 minutes, but timing can vary based on your stove. The mixture will gradually turn a light amber color as it approaches the target temperature.
04 - As soon as the mixture hits 300°F, immediately remove the pan from the heat. Working quickly but carefully, add the sifted baking soda all at once and whisk vigorously for just a few seconds. The mixture will bubble up dramatically and turn a beautiful golden color as the baking soda creates thousands of tiny air bubbles throughout the candy. This reaction is what gives honeycomb its distinctive airy texture!
05 - Without delay, pour the foaming mixture onto your prepared baking sheet. Don't spread it with a utensil - just let it settle naturally into a rustic shape. The less you disturb it, the more airy bubbles you'll preserve. Leave it completely undisturbed to cool at room temperature, which will take about 30-45 minutes. You'll know it's ready when it feels hard to the touch and makes a tapping sound when gently knocked.
06 - Once completely cooled and hardened, use your hands or the handle of a utensil to break the honeycomb into irregular pieces of your desired size. Store in an airtight container with parchment paper between layers to prevent sticking. For an extra special treat, try dipping pieces halfway into melted chocolate or sprinkling with a pinch of flaky sea salt while still warm!

# Notes:

01 - This honeycomb candy (also known as sponge toffee or cinder toffee) has a magical airy texture and rich caramel flavor that melts in your mouth.
02 - For a twist on the classic recipe, try substituting maple syrup for the honey, or add 1/2 teaspoon of vanilla extract along with the baking soda.
03 - Honeycomb is very sensitive to humidity - store in an airtight container and enjoy within 2-3 days for the best texture and crunch.

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