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Honeycomb Candy

This has to be one of my all time favorite candies, the honeycomb.  It resembles the look of a honeycomb and it is made with honey, so what better time to post this than during National Honey Month.  This might sound a little intimidating because you have to use a candy thermometer, but believe me it is worth the extra effort.

The first thing you must do is test your candy thermometer for accuracy.  Boil water and insert your thermometer.  You thermometer should read 214˚.  If your thermometer reads 210˚, then you know you need to adjust your time for cooking the candy by 4 degrees.  Which means your candy is done when the thermometer reads 296˚ not 300˚.

  • 2 cups sugar
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 1 stick of unsalted butter
  • 1 tablespoon of baking soda
  • 1 package chocolate chips

Line a large baking sheet with parchment paper and set aside.

Place the sugar, honey, syrup and butter in a large pot.  Heat over medium heat and stir with a metal spoon until sugar is dissolved.  Place a candy thermometer in pot and simmer until thermometer reaches 300˚, this will take some time so be patient.   Remove candy thermometer from pot and remove pot from heat.  Add the baking soda to pot and mix until combined and foamy.  Pour the mixture onto the prepared pan and let harden, about 30 minutes.

Melt chocolate chips in the microwave or in a pot on the stove.  Spread melted chocolate over the honeycomb and let set.  Once chocolate has hardened, remove the candy from baking sheet and cut into pieces with a sharp knife.

Note:  The weather and humidity in the air will affect your candy making so wait until it is a nice day to try this recipe.

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