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honeycomb on blue plate

Growing up, my best friend lived a block away from me. We practically lived at each other’s houses; her mom and dad were my second parents and vice versa.

Back then, as pre-teens, we were allowed to come and go as we pleased as long as an adult knew where we were going. Only a few blocks from our neighborhood was a business district with small stores, a pizza parlor, and an ice cream/candy shop, both which had been there as long as our parents could remember.

Often, we’d take a break from our marathon Super Mario Bros. 3 playing, dress in our Paula Abdul outfits (bike shorts with lace, button down white blouse, and Keds) and walk downtown for lunch. We’d share garlic chips at the pizza place and then head to the ice cream shop for dessert.

It’s funny how memories stick with you; how the sound of a bell or the smell of a place can still be in your mind even so many years later. Preston’s was a place like that, and it still is today. When I take Jordan there it’s like visiting the past in so many ways.

Sometimes my BFF and I would get ice cream as our treat, but more often we would get Honeycomb. It’s a sweet and crumbly confection, basically pure sugar covered in chocolate. We’d each get a few squares and eat it on the way back to beat Bowser and his gang of thugs in our favorite video game.

honeycomb on blue plate

I haven’t had Honeycomb very often since moving away from my childhood home, but whenever I do eat it, I think of my friend. So, when I saw this recipe in Food Network magazine a few months ago I knew I had to make it for her for Christmas.

I was surprised at how easy it was to make, given the need for a candy thermometer.

cooking sugar with candy thermometer in pan

You just mix your sugar, water, and corn syrup and cook to 300 degrees.

Then you mix in baking soda, and something wonderful happens. If I had four arms, I would have taken a photo but since I only have a barely coordinated two, you’ll have to take my word for it. The clear sugar turns amber and bubbles up, so that when you pour it on your oiled cookie sheet, it looks like this:

honeycomb on pan before it hardens

Once it hardens, you break up the pieces and dip them in chocolate.

honeycomb in white container on blue plate

And that first bite? Takes you right back to your childhood; to pizza and Paula Abdul, to Mario, Luigi, and friendship.

broken up honeycomb with chocolate on the ends


5 from 1 vote
A crunchy and sweet candy that tastes great, especially dipped in chocolate!


  • 1 ½ cups sugar
  • ¼ cup water
  • ¼ cup light corn syrup
  • 1 tablespoon baking soda
  • 1 cup milk chocolate chips


  • 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.
Nutritional information not guaranteed to be accurate
Author Dorothy Kern
Recipe from Food Network Magazine, December 2011
honeycomb on blue plate with words

Last Updated on May 13, 2020

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.

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    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.