Honeycomb Candy

Posted by: on Jan 30, 2014 | No Comments

This is an easy-to-make kitchen science confection that has an interesting texture caused by carbon dioxide bubbles getting trapped within the honeycomb.


150 gms sugar

2 tablespoons honey

2 tablespoons water

1-1/2 teaspoons baking soda

Greaseproof paper

Oil, butter or non-stick cooking spray


Coat a sheet of greaseproof paper using oil, butter, or non-stick cooking spray.

Add the sugar, honey, and water to a saucepan. You can stir the mixture, but it isn’t necessary.

An adult will supervise cooking the ingredients over a 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 caramelise to an amber colour.

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.

Stir just enough to mix the ingredients, then dump the mixture onto the greaseproof paper. Don’t spread out the candy, as this would pop your bubbles. Allow the candy to cool, then break or cut it into pieces. Store the honeycomb candy in an airtight container.

What’s Happening?

The carbon dioxide is produced when the 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.

Have Fun!

Thanks to, and adapted from, chemistryabout.com