5 Ingredients or Fewer
Salted Maple Honeycomb Candy
Popular on Food52
52 Reviews
57belfairmomma
May 7, 2021
This was so easy and yummy. Followed directions to T. I intend to use in crumble topping for apple Betty, Greek vanilla yogurt parfait, on oatmeal, inside strawberry before I dip in chocolate. My mind is spinning with creative ideas!
Sydney
June 7, 2019
My mother is highly allergic to corn, corn products and pine. Could maple syrup be substituted for anything else? If so, what could work? We really enjoyed Sprouts honeycomb until we found out my mother was allergic to corn so I want to recreate it without corn for her. Thank you!
beejay45
December 24, 2017
I commented on this before, just a query about the science. But now that I think about it, I believe this must be what is used on the Beehive Cake, only broken into smaller pieces. I have a fab recipe I use to make something similar, minus the foamy bits, but I may try this for that, only using honey instead. Don't know why I didn't think of this before. That bakery is long gone, but my friends and family still crave their cake. Thanks, Merrill, I think you've just made a lot of folks very happy. ;)
Sara F.
December 24, 2017
I followed the recipe as written last year and was disappointed in the results. (I added a comment at the time.) I made it again this year with tweaks and it’s perfect: ONLY USE 1 TSP of baking soda. (Thanks soupcon.) I poured mine into an 8” square baking pan. That size is pretty much perfect for getting a thick enough candy.
soupcon
December 16, 2017
We used to make honeycomb as children with Mom. Yummy. I had forgotten about it. However in this recipe 1 tablespoon of baking soda is far too much. You only need 1 teaspoon for the recipe to work.
Jenny R.
December 10, 2017
Tastes awesome. Mine turned out a little flat - does that mean I stirred too much when I added the baking soda?
LL
October 6, 2017
Does altitude make a difference? I live at a high altitude, and have to adjust cooking times and temps for canning, baking etc. One thing I noticed with this is that the thermometer didn't seem to be going above 250 for a long time, then suddenly it shot up above 300. The change was rapid, and I think I overshot 300 by accident. New to using a candy thermometer - is this common?
Lanakila R.
March 12, 2017
I just tried this recipe and it turned out great! I followed the instructions to a T (aside from dropping my thermometer into the mixture just before 300 lol) and it tastes amazing!
My tips:
-I started at med-high and it took almost 15 mins to reach temp. I have heavy pots, so i figured that could be it as well. The last 3-5 mins i put it on high and FOUGHT yes fought the urger to stir. (And touch the sweet smelling mixture)
-PRIOR to using, i sifted the Arm Hammer Baking soda using my Tbs. To avoid clumping, and applied in a even coat across top. Whisked using a fork.
-mixture didnt turn as amber as i thought it should have, but the end result was perfect. Color and taste.
-I got mixture to 300F
-Used a Small cassarole dish approx 9"x7" and about 2-3 inches deep. Helped make a huge thick "LOAF"
Hope these tips help
-808
My tips:
-I started at med-high and it took almost 15 mins to reach temp. I have heavy pots, so i figured that could be it as well. The last 3-5 mins i put it on high and FOUGHT yes fought the urger to stir. (And touch the sweet smelling mixture)
-PRIOR to using, i sifted the Arm Hammer Baking soda using my Tbs. To avoid clumping, and applied in a even coat across top. Whisked using a fork.
-mixture didnt turn as amber as i thought it should have, but the end result was perfect. Color and taste.
-I got mixture to 300F
-Used a Small cassarole dish approx 9"x7" and about 2-3 inches deep. Helped make a huge thick "LOAF"
Hope these tips help
-808
Deebee
December 26, 2016
I've made brittle and toffees many times, my candy thermometer works great. This recipe, however, did not. It smelled like it was burning almost immediately, so I swirled often. What worked well: I took it to exactly 300 degrees and the baking soda whisking turned out perfectly. What didn't - tasted burnt, as I expected. Also tasted sour like baking soda. peanut brittle takes only 1 tsp. of baking soda - perhaps a tablespoon is too much?
Sara F.
December 18, 2016
just made this and it turned out more like a brittle than the airy honeycomb I was expecting (like a crunchie bar). I’m wondering whether I used too large of a cookie sheet so that it was poured too thin? What size do you recommend? Any other ideas?
Nessa
February 5, 2016
Are people who are having the soda flavor issue using regular sea salt, or flaky sea salt? I imagine the regular sea salt would be absorbed in, but the flaky sea salt would sit on top and not cause a possible change in flavor in that top layer. I have not made this yet because I'm out of flake salt and wouldn't even attempt without it!
oliver
December 22, 2015
does it last a few months
judy
February 16, 2021
I would guess not! In my household it would be eaten in a couple of days! so we would never get to find out. A far as staying fresh for a few months, if kept in completely airtight container so no humidity could get at it. I live in Wa state on the west coast. too much humidity here for just about any kind of container to keep foods crispy fresh. Hmmmm
beejay45
August 20, 2014
Since the link to the above question isn't working, I guess i'll ask mine here. ;)
Does it have to be baking soda? Or will anything that makes it foam up do the same job? I ask because I added powdered honey to a candy after it was cooked (forgot it at the front end), and it foamed like crazy. It never occurred to me to pour it in a pan and see what I'd got. But I'm wondering now if it would have come out like this.
Any ideas?
Does it have to be baking soda? Or will anything that makes it foam up do the same job? I ask because I added powdered honey to a candy after it was cooked (forgot it at the front end), and it foamed like crazy. It never occurred to me to pour it in a pan and see what I'd got. But I'm wondering now if it would have come out like this.
Any ideas?
BurgeoningBaker
April 21, 2014
Could I use honey to give the honeycomb texture and honey flavor?
Kiayaboo_1234
April 19, 2020
Can you please tell me what to do my honey comb is not setting very well
Anna
March 2, 2014
Any way to make this without the sugar? Could I increase the maple syrup? I can't have sugar but can have maple syrup and this looks amazing!
Laura415
February 7, 2016
Look for candy recipes using liquid sugar only. When making caramels I have done it with just honey so I know it's possible to make caramel without dry sugar. Essentially you need to evaporate the water in the liquid sugar before it will heat above 212º F. After the water is evaporated it can possibly raise in temperature to 300º F. It's worth a try.
KakiSue
January 14, 2014
Genius! Just made this with grade b maple syrup (had it in the fridge) and will make it next time with half maple syrup/half honey........or I might try the Lyle's.....
pattyrat
December 27, 2013
I attempted several batches of this for Christmas, but never successfully. Mine also crumbled like sand, and sometimes also had a burnt taste, or the taste of the soda. I'm guessing I either cooked the mixture too long (although it never reached 300 degrees, by 250 it was already turning a very dark color), or on too high heat, and/or didn't sufficiently mix in the bicarb. Might try again to see if I can strike the right balance.
BurgeoningBaker
May 1, 2014
I had the same experience as you and thus my question posted. Was so hoping this would be awesome.
Merrill S.
May 2, 2014
You might want to double-check that your candy thermometer is properly calibrated. (One of mine was old and inaccurate, which tripped me up.)
nina C.
December 23, 2013
I made it and cooked it till 297F, mixed in the bicarb, poured it out and it when it hardened & I broke it up it crumbled into sand, almost like brown sugar. Not crispy just sandy! Help please!
Merrill S.
December 23, 2013
Oh, no, so sorry to hear this! It may be due to slight under-mixing of the bicarb -- did the mixture look uniform in color before you poured it out, or was it streaky?
Regine
October 28, 2013
Correction to prior post!
Heather, I have made honeycomb many times and successfully with honey. You can also use corn syrup. In fact, many honeycomb recipes online ask for corn syrup or Lyle Golden Syrup (the latter one is usually used in England). So you could actually replace the 1/2 cup maple syrup in this recipe with either 1/2 cup corn syrup
or honey. But I prefer honey.
Regine
October 28, 2013
Heather, I have made honeycomb many times and successfully with honey syrup. You can also use corn syrup. In fact, many honeycomb syrup ask for corn syrup or Lyle Golden Syrup (the latter one is usually used in England). So you could actually replace the 1/2 cup maple syrup in this recipe with either 1/2 cup honey or 1/2 cup corn syrup. But of course it would no longer be called Maple Honeycomb but just plain Honeycomb.
Heather S.
October 28, 2013
Could you make this with honey instead of maple syrup to get a honey flavor honeycomb candy? Just curious if anyone has tried that...
jbban
October 26, 2013
I made this with the darkest maple syrup I could get my hands on and it is fabulous. The salt is key.
I wanted to dip some in chocolate, but friends and family ate it all before I had a chance!
I wanted to dip some in chocolate, but friends and family ate it all before I had a chance!
Regine
October 25, 2013
I find that if you don't mix well, you will indeed get the taste of the soda. You have to strike the right balance (sometimes not too easy) between making sure soda is well incorporated and not waiting too long before pouring mixture onto trays. I have not made this recipe yet though.
thepatternedplate
October 26, 2013
Perhaps, though, as I had mentioned below, the salted part of the honeycomb brought out the soda flavour, whereas the unsalted underside did not, at all. So to me, it doesn't seem a case of undermixing (though I know what you mean by having to judge the timing). That soda flavour never came through in any of the other honeycombs I've made, except here. So salt-less for me!
Merrill S.
October 26, 2013
Interesting, thanks for sharing this. I didn't taste the soda, but by all means leave off the salt if you prefer it!
lizbeth
October 25, 2013
We make a couple of batches of peanut brittle at Christmas time, and occasionally we can get a taste of the soda. I'm thinking perhaps cmdsmith didnt mix in the soda sufficiently since the recipe states to act quickly. You think maybe?
thepatternedplate
October 25, 2013
I made this, and while the texture turned out perfectly, and the taste was gorgeous, my friend and I got a strong bicarb soda metallic tasting back note. We both wondered about this as the proportions are pretty standard. So we took a bit from the underside of the honeycomb and that was perfect. So for us, the sea salt really brought out the flavour of the bicarb!!! I will make this again, but shall skip the salting!
lizbeth
October 23, 2013
Please dont think i never cook but what kind of maple syrup is used in this recipe? Surely its not aunt jemima or mrs. butterworths (which is what i keep in my pantry). i thought i would have to go spring for the real thing.
violingirl
October 23, 2013
Can this recipe do with add-ins?? Ie, walnuts, or almond chunks?
Merrill S.
October 23, 2013
I don't see why not! But you'd have to stir them in really quickly, with the baking soda.
Regine
October 22, 2013
You should try making a chiffon cake, slice it in 2-3 layers, fill it and cover it with a whipped cream frosting, and then cover entire cake with crushed/crumbled honeycomb. Google Blum's Crunch Coffee Cake. Spectacular looking and delicious. You could make yours a Maple Crunch Cake.
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