This post may contain affiliate links. For more information, read my disclosure policy.

There are so many names for this recipe: Honeycomb, Sponge Candy, Sea Foam Candy – it’s a delightfully crunchy burnt sugar candy that’s great plain or dipped in chocolate. And it’s fun and easy to make at home!

Pin it now to save for later

Pin Recipe
broken up honeycomb with chocolate on the ends

Honeycomb Candy or Sponge Candy?

Ifyou are wondering how to make honeycomb candy and have heard of sponge candy, then you already know. They are the same candy with different names. Some call honeycomb candy seafoam candy as well. The candy looks like all these things so there really is no correct name, just whichever you like best! I grew up calling it honeycomb candy and I think that’s the most fun, so that’s what I like to call it. Here’s how to make it!

Why You’ll Love This Recipe

  • Fun to make with anyone who is impressed rather easily (aka kids). Watching the honey comb candy bubble up and change colors after adding the baking soda is really fun! Even the most stoic will get some enjoyment out of this.
ingredients in honeycomb laid out on a white counter

What Is Honeycomb Candy Made of?

  • Sugar – Granulated sugar
  • Water
  • Corn syrup- Light, no substitutes
  • Baking soda – this helps the candy puff up – no substitutes
  • Chocolate chips- Milk or semi-sweet chocolate or even baking chocolate or candy melts.

How to Make Honeycomb

  1. Generously oil a large cookie sheet or jelly roll pan with vegetable oil and set aside.
  2. Add sugar, water, and corn syrup to a saucepan; stir to combine, and place over medium-high heat.
  3. Bring the mixture to a boil and heat without stirring. Let it heat until a candy thermometer reads 300°F. This should take about 10-12 minutes.
  4. This is where the magic happens! Stir in baking soda making sure there are no lumps at all. Do this by sprinkling it over the mixture. Don’t just pour it in! You will see the candy bubble up and turn into an amber color.
  5. Then, immediately pour onto the oiled baking sheet. Let it harden completely, then break into pieces. 
  6. Melt the chocolate chips. Add a teaspoon or two of vegetable oil if you need help making them liquify. Dip the hardened honeycomb candy in the chocolate and place on wax paper to set. Enjoy frivolously.

Expert Tip

Take the honeycomb candy out of the pan as soon as you see it bubble up and change color. You don’t want to leave it in long after you add the baking soda or it will burn up and the ruin the consistency.

broken up honeycomb in a silver pan

FAQs

Is sponge candy the same as seafoam candy?

Yes it is! They are the same candy, both getting their names from the bubbly spongy texture and appearance of the treat. 

How do you store honeycomb?

Store honeycomb candy right on the counter in an air-tight container.

Can you freeze seafoam candy

You totally can freeze seafoam candy. Make sure it’s completely cooled and store it in an airtight bag for up to 2 months.

Have You Made This Recipe?

Leave a rating by clicking the stars below!

broken up honeycomb with chocolate on the ends

Honeycomb Candy Recipe

3.86 from 7 votes
A crunchy and sweet candy that tastes great, especially dipped in chocolate!
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Serving Size 1 serving

Ingredients
 

  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (59ml) water
  • ¼ cup (59ml) light corn syrup
  • 1 tablespoon baking soda
  • 1 cup (170g) milk or semi-sweet chocolate chips

Instructions

  • Generously oil a large cookie sheet or jelly roll pan with vegetable oil. Set aside.
  • Add sugar, water, and corn syrup to a saucepan, stir to combine, and place over medium-high heat. Bring to a boil and heat without stirring, until a candy thermometer reaches 300°, about 10-12 minutes.
  • Stir in baking soda (make sure there are no clumps in your tablespoon, and sprinkle it over the candy mixture, don’t just dump it in; you don’t want lumps in your finished product) and pour quickly onto the oiled baking sheet. (The candy will bubble up and become amber in color when you add the soda.) Let harden completely, then break into pieces.
  • Melt chocolate chips, adding a teaspoon or two of vegetable oil (or shortening) if needed. Dip the hardened honeycomb candy in the chocolate and place on waxed paper to set. Enjoy frivolously.

Recipe Notes

If you want a thicker honeycomb, use a 9×9-inch pan lined with foil and sprayed with nonstick cooking spray.

Recipe Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 40g | Fat: 4g | Saturated Fat: 3g | Sodium: 279mg | Potassium: 43mg | Sugar: 39g | Calcium: 12mg | Iron: 0.01mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

How to make Honeycomb Candy – this easy sponge candy or seafoam candy recipe is a crunchy sweet treat with or without chocolate. It’s an old fashioned candy recipe we love.

Last Updated on December 6, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published.

Recipe Rating




31 Comments

    1. No, you won’t need to. It will dissolve and disperse immediately. Just make sure your pot is tall enough to give the water some room. It will bubble up when you add the baking soda!

  1. I can’t wait to make this tonight. I live at 6000 feet do I need to change anything? Also can I dump the mixture on parchment paper instead of an oilled cookie sheet?

      1. Thank you so much for the very quick response and great information! Merry Christmas! By the way, I grew up in CA too and didn’t hear of sea foam or sponge candy until I was an adult. It was always honey comb for me too. Thanks again! Can’t waiit to try!

    1. You can try using less, but it might not rise as much. It’s been awhile since I made that, but i remember I made it twice: the first time the baking soda didn’t distribute as evenly as I would have liked, giving it a baking soda taste. I think the second time I made sure there were no clumps and I sprinkled it instead of dumping it in. You can always use a small strainer to sift it in too. The second time I didn’t have a problem. If you’re sensitive to the taste of baking soda (I’m usually not) you can try using a little less, let me know how it turns out if you do!

  2. Definitely looks like what us Michiganders called Sea Foam when I was growing up. LOVE this stuff! Can’t wait to try it. Another thing to add to my Christmas candy list.