This honeycomb looks like caramel while cooking—then you add baking soda, and the candy bubbles and, just like that, becomes a light and airy concoction. Drizzle with melted chocolate, or snap off a piece to eat straight out of the pan.

This recipe is one of O's DIY candy recipes.
Servings: Makes 25 bite-size pieces
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 1/2 tsp. honey
  • 1/4 tsp. powdered gelatin
  • 3 tsp. baking soda
  • 1/2 bar semisweet chocolate , for dipping (optional)
  • Directions
    Active time: 30 minutes
    Total time: 2 hours, 40 minutes

    Lightly butter and flour a 9" x 13" aluminum roasting pan; set aside.

    In a medium pot, combine sugar, corn syrup, and 3 tablespoons water. Cook over medium-high heat, stirring gently, until sugar has dissolved; it will start to bubble. Swirl occasionally. Add honey and continue cooking until temperature reaches 325°, then turn off heat. Let pan sit 3 minutes.

    Dissolve gelatin in a scant 1 teaspoon water until it starts to thicken. Vigorously stir gelatin into sugar mixture until thoroughly combined, then stir in baking soda. Pour immediately into prepared pan. Do not move pan; let sit for at least 2 hours, then use a large fork or hammer to break apart pieces. If desired, dip in melted chocolate.


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