Golden Southern Honeycomb Candy Recipe
This Golden Southern Honeycomb Candy Recipe delivers light, airy, crackly honeycomb candy with rich honey flavour and a crisp golden finish—perfect for gifting, dessert toppings, or a sweet Southern-style treat.
Ingredients
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml light corn syrup or golden syrup
- ¼ cup 60 ml mild Southern honey (wildflower or clover)
- 3 tablespoons water
- ¼ teaspoon fine sea salt
- 2 teaspoons baking soda sifted
- ½ teaspoon vanilla extract optional
- Optional for finishing: melted dark or milk chocolate flaky sea salt, chopped nuts
Instructions
Prepare the Pan:
- Line a baking sheet with parchment paper or a silicone baking mat. Lightly grease if needed and set aside.
Make the Syrup:
- In a heavy-bottomed saucepan, combine sugar, corn or golden syrup, honey, water, and salt. Heat over medium-high heat until fully dissolved and bubbling. Do not stir once boiling begins.
Cook to Hard Crack Stage:
- Continue cooking until the syrup reaches 300°F (149°C) on a candy thermometer and turns a rich golden color.
Add Baking Soda:
- Remove the pan from heat. Immediately whisk in the sifted baking soda (and vanilla, if using). The mixture will rapidly foam and expand.
Pour and Set:
- Quickly pour the foaming mixture onto the prepared baking sheet. Do not spread—allow it to naturally expand and settle.
Cool Completely:
- Let the honeycomb cool at room temperature for 30–60 minutes until fully hardened.
Break and Finish:
- Break into rustic shards. If desired, dip or drizzle with melted chocolate and sprinkle with flaky sea salt or nuts. Allow chocolate to set before serving.
Notes
- Storage: Store in an airtight container at room temperature in a dry place. Avoid refrigeration, as moisture will soften the candy.
- Shelf Life: Best enjoyed within 1–2 weeks.
- Variations: Add a touch of bourbon, citrus zest, or spice (like cinnamon) for a Southern twist.
- Humidity Tip: Honeycomb softens quickly in humid conditions—make and store on dry days for best results.