I love love love honeycomb candy (also known as seafoam candy, sponge candy, or angel candy). A hunk of dark-chocolate-covered honeycomb candy is my go-to choice when I visit a new candy or chocolate store. There is just something amazing about the burnt-sugar, crispy, melt-in-your-mouth flavor and texture. It’s divine. Dave grew up loving it, too, as his mom made this amazing angel food cake with whipped cream frosting, then covered it with crushed honeycomb.I had never even thought about making it at home because it seemed so tricky, but last week I got the Easter edition of The Friend magazine, and saw this recipe. The feature mentioned that after Christ’s resurrection, the apostles gave him some fish and “of an honeycomb” which ties the treat into the holiday so beautifully.
Since it was nap time, I immediately whipped up a batch, then went on to eat about half of it before the boys were even awake! Needless to say it is delicious, and surprisingly simple to make. It takes four ingredients and about ten minutes. Then you might want to dip the candy in chocolate, which adds a perfect melty, deep flavor to the crunchy sweet of the honeycomb.
In a saucepan over medium high heat put 3/4 sugar (mine is sugar in the raw, but normal sugar works perfectly), 2 Tablespoons water, and 2 Tablespoons honey, and let simmer. Don’t stir the mixture, just let it heat and simmer for 4-5 minutes, until it looks like caramel and reaches about 300F. I don’t have a candy thermometer, but mine worked okay. When it’s hot and ready, sprinkle on the 1.5 teaspoons of baking soda and stir until it’s combined. The mixture will foam up quickly, so have a sheet of parchment paper ready to pour it out and let it dry.
I had a little trouble getting the baking soda to mix in all the way, so my candy ended up with some tiny bits of powder. Once dry it was easy enough to dust off with my fingers. (I put my candy in the freezer for quick drying.) Once dry, the candy will be super brittle and easy to break into pieces.
For some added decadence, melt 1 cup of chocolate chips in the microwave by heating for 20 seconds at a time and stirring in between until they are melted and smooth. Dip each piece of honeycomb int the chocolate, cover completely, then pull out and set onto a second sheet of parchment. Let dry, then enjoy! (Again, I put mine in the freezer for quick setting.)
I’ll definitely be making another batch of this chocolate dipped honeycomb for sharing with friends on Easter Sunday. And now that I can make it myself, I may be whipping up some honeycomb whenever I get the hankering.
Other fun Easter things?
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