There are two recipes here because I am not sure which I like better yet. TO make great honeycomb candy it needs to be lower than about 35% humidity outside, otherwise it will not turn out well. The best honeycomb candy we had was from Kilwins Chocolates in Grand Haven, MI. The secret to their candy was including gelatin in the formulation.
Recipe 1:
1. Cover baking sheet with parchment paper, spray with cooking spray
2. In very large pot mix honey, corn syrup, sugar, and water. Whisk to combine
3. Heat on medium heat until golden brown and bubbling, about 300F on a candy thermometer. Do not stir while mixture is cooking
4. Remove from heat and add in baking soda. Mix in quickly, the mixture will rapidly expand 4 times its size
5. Quickly pour it out onto the parchment paper and let set at room temperature 20-30 minutes until hardened
6. Break up chunks and coat in chocolate
Recipe 2:
1. Butter a 9x9 pan then dust with flour (or parchment paper!
2. In small bowl sprinkle gelatin over 1 tsp water and allow to bloom
3. In medium stock pot with high edges, mix sugars, corn syrup, and ½ cup water. Heat on medium heat and stir until sugar dissolves and mixture boils. Wash down any sugar crystals from sides with a wet pastry brush. Clip on candy thermometer and heat to 310F. Do not stir after you have clipped the thermometer on.
4. Remove from heat and let sit for 2 min, bubbling should subside. Add gelatin and whisk, be careful it will bubble. Sprinkle baking soda over syrup and whisk vigorously. Return to heat and whisk 30 sec. The mixture will rise A Lot.
5. Quickly pour into prepared pan, should be a big blob. Do not spread the mixture.
6. Allow to cool completely in a non-humid environment. (2hrs to overnight)
7. Break into pieces or cut with serrated knife
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