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Honeycomb Candy

With a crispy, melt-in-your-mouth texture, this honeycomb candy would be a welcome addition to a holiday gift basket.

Honeycomb Candy | Winni Wanderer


· 1 ½ cups granulated sugar (335g)

· ¼ cup honey (90g or 3oz)

· ¼ cup water (60g or 2oz)

· 1 tablespoon baking soda


1. Place elderberries, ginger, cloves, pepper, and water in a saucepan. Bring to a boil then simmer for 20 minutes, covered.

2. Let cool. Strain through a cheese cloth squeezing out all the juice.

3. Add apple cider vinegar and honey. Bottle in glass with an airtight lid. Store in the refrigerator for up to 3 months.


1. Lightly spray a large baking sheet with vegetable cooking spray. Set aside.

2. In a medium-large, heavy bottomed saucepan combine the sugar, honey, and water. Bring the mixture to a boil over high heat, stirring constantly.

3. Reduce the heat to medium-high and continue cooking and stirring until the mixture darkens and reaches 300°F.

4. Remove from the heat and immediately add the baking soda. Quickly whisk the mixture, just until blended. The honeycomb will grow in volume by almost 3 times its' original size, so be careful.

5. Immediately pour the hot candy onto the prepared baking sheet. Do not spread or touch the candy. Let the honeycomb cool completely before breaking into pieces.

6. Store the honeycomb brittle in an airtight container at room temperature for up to a week.


Source: “Honeycomb Candy”. Recipe. N.p. Web. 24 Oct. 2023.


By Recipe Contributor


Here are a few items for the kitchen that may help with this amazing recipe: Baking sheet, candy thermometer, whisk, airtight food container

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