Making homemade candy is something that can seem a bit daunting, but there are so many different things you can create in your own home kitchen that you would be surprised.
And while it may seem that you may need to use something like corn syrup or golden syrup when candy-making, this isn’t necessarily the case. I’ve proved this in recipes like my lollipops and peanut brittle, but it’s equally true when making honeycomb.
Rather than using a refined sugar syrup in the recipe, I’ve swapped in actual honey, giving it a great flavour as well!
How to Make Honeycomb Candy Without Using Corn Syrup
This candy starts similarly to virtually all of my other candy recipes and, like in those, I’m going to stress the importance of getting all of your ingredients sorted before starting, as the sugar syrup can come to temperature surprisingly quickly.
All you need to do is prep your pan (spray with nonstick spray and line with parchment) and set a dish of water and a pastry brush next to the stove.
Moving on, it’s time to get started on the candy itself! In a small saucepan, add some sugar (I like using caster sugar as it dissolves more easily, but this is by no means a requirement – just use granulated sugar if that is what you have on hand).
To the sugar, add some honey and a bit of water and then set it over medium heat. Stirring constantly, dissolve the sugar over the heat, but be careful not to let it come to a boil.
If you’re worried that the syrup is coming to a boil before the sugar is completely dissolved, then simply remove it from the heat every so often.
Once the sugar is dissolved, stop stirring entirely. Then, use your pastry brush, dip it in the water, and wash down the sides of the pan to dissolve any crystals that have adhered there. You can allow your syrup to come to a boil, now, as well.
Let the syrup bubble away, not stirring at all, until it reaches a temperature of 150°C (300°F) on an instant-read thermometer – this usually takes me about 10-15 minutes, but it can depend on your pan and your stove.
As soon as the syrup has come to temperature, remove it from the heat and immediately stir in some vanilla extract and some baking soda. When you add the soda, you’ll notice the mixture expand and become very foamy.
While it’s still hot, quickly scrape the mixture into your prepared pan and smooth out the top to even it out. Then, let the candy stand at room temperature until it is completely cooled and set – usually around an hour.
Once the honeycomb is set, you can remove it from the pan and use the back of a wooden spoon to break it into bite-sized pieces.
And that is it! You’ve now made homemade honeycomb.
Honeycomb Candy without Golden Syrup
Ingredients
- 200 g (1 cup) caster sugar (see note 1)
- 100 g (¼ cup) honey
- 60 ml (¼ cup) water
- 18 g (1 tbsp) baking/bi-carb soda
- 1 tsp vanilla extract
Instructions
- Brush a 20cm (8in) square baking dish with neutral oil (or spray with nonstick spray) and line with parchment paper. Set a glass of cool water and a pastry brush next to the stovetop.
- Add the sugar, honey and water to a small saucepan. Set over medium heat and, stirring constantly, completely dissolve the sugar. It is imperative that the sugar is fully dissolved ahead of the syrup coming to a boil to prevent crystallisation. Periodically remove the pan from the heat if you are concerned the mixture is heating up too quickly.
- Once the sugar is completely dissolved, allow the mixture to come up to a boil and stop stirring entirely. Use the pastry brush dipped in water to wash down the sides of the pan to dissolve any sugar crystals that have collected there. Allow the sugar syrup to boil, without stirring at all, until it reaches a temperature of 150°C (300°F).
- Remove the pan from the heat and immediately stir in the baking/bicarb soda and vanilla. The mixture will foam and expand as soon as the baking soda is added, do not be alarmed. Scrape the mixture into the prepared pan.
- Allow the mixture to stand at room temperature until it is completely cooled and set, about 1 hour. Lift it from the pan and use a wooden spoon to break it into pieces. Serve.
Notes
- I recommend using caster sugar (also known as superfine sugar) rather than granulated sugar as it does dissolve a bit quicker. However, if all you have is granulated, this is not a problem and you will still see success so long as the sugar is completely dissolved before the syrup begins to boil.
- For best results, measure salt by weight, as different salts vary in crystal size and density.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
You don’t need corn syrup or golden syrup to make honeycomb candy and the process is so easy and fun that you’re sure to want to do it often!
Are you after a great honeycomb candy recipe? Have any questions? Let me know in the comments!
