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Honeycomb Candy Recipe

Cooking Chemistry & Carbon Dioxide

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Honeycomb candy has an interesting texture.

Honeycomb candy has an interesting texture from bubbles of carbon dioxide getting trapped in the candy.

Anne Helmenstine

Honeycomb candy is an easy-to-make candy that has an interesting texture caused by carbon dioxide bubbles getting trapped within the candy. The carbon dioxide is produced when baking soda (sodium bicarbonate) is added to hot syrup. It is the same process used to make some baked goods rise, except here the bubbles are trapped to form a crisp candy. The holes in the candy make it light and give it a honeycomb appearance.

Honeycomb Candy Ingredients

  • 3/4 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1-1/2 teaspoons baking soda
Honeycomb Candy Instructions
  1. Grease a cookie sheet. You can use oil, butter, or non-stick cooking spray.
  2. Add the sugar, honey, and water to a saucepan. You can stir the mixture, but it isn't necessary.
  3. Cook the ingredients over high heat, without stirring, until the mixture reaches 300°F. The sugar will melt, small bubbles will form, the bubbles will become larger, then the sugar will start to carmelize to an amber color.
  4. When the temperature reaches 300°F, remove the pan from heat and whisk the baking soda into the hot syrup. This will cause the syrup to foam up.
  5. Stir just enough to mix the ingredients, then dump the mixture onto the greased baking sheet. Don't spread out the candy, as this would pop your bubbles.
  6. Allow the candy to cool, then break or cut it into pieces.
  7. Store the honeycomb candy in an airtight container.

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