Preparation

1. Line the baking dish with nonstick foil or parchment paper, ensuring it extends up the sides for easy removal later.

2. Measure all ingredients before beginning, as the final steps require swift execution.

3. Sift the baking soda to remove any lumps, which could affect the final texture.

Cooking

1. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and vinegar.

2. Place over medium heat and stir gently until the sugar has completely dissolved.

3. Once dissolved, cease stirring and allow the mixture to come to a boil.

4. Attach the candy thermometer to the side of the pan, ensuring the tip doesn’t touch the bottom.

5. Heat the mixture until it reaches precisely 300°F (149°C)—the hard-crack stage—then immediately remove from heat.

6. Working quickly but carefully, whisk in the baking soda with minimal stirring. The mixture will foam dramatically, increasing several times in volume.

7. Pour the foaming mixture immediately into the prepared pan without disturbing the bubble structure.

8. Allow the candy to cool completely at room temperature, approximately 2 hours, without moving the pan.

Finishing

1. Once hardened, carefully lift the honeycomb from the pan using the parchment paper edges.

2. With a sharp knife or clean hands, break the honeycomb into irregular pieces of desired size.

3. Store immediately in an airtight container if not serving right away.

Storage Notes

• Keep in an airtight container at room temperature for up to two weeks.

• For extended freshness, consider dipping pieces in tempered chocolate, which creates a protective barrier against moisture.

• Never refrigerate honeycomb candy, as the humidity will compromise its crisp texture.

• Store away from other moisture-releasing foods or humid environments.

Chef’s Notes

• The vinegar serves to invert some of the sugar molecules, creating a smoother texture and helping prevent unwanted crystallization.

• For chocolate-dipped honeycomb, temper 200g dark, milk, or white chocolate and partially dip cooled pieces, allowing the chocolate to set on parchment paper before storing.

• The candy-making process involves extremely hot sugar syrup—exercise appropriate caution and keep children at a safe distance during preparation.

• For optimal results, make honeycomb on dry days with low humidity, as atmospheric moisture can affect both the cooking process and the final texture.