Science, Tech, Math › Science Honeycomb Chemistry Candy Recipe Cooking, Chemistry and Carbon Dioxide Share Flipboard Email Print Honeycomb candy has an interesting texture from bubbles of carbon dioxide getting trapped in the candy. MmeEmil / Getty Images Science Chemistry Projects & Experiments Basics Chemical Laws Molecules Periodic Table Scientific Method Biochemistry Physical Chemistry Medical Chemistry Chemistry In Everyday Life Famous Chemists Activities for Kids Abbreviations & Acronyms Biology Physics Geology Astronomy Weather & Climate By Anne Marie Helmenstine, Ph.D. Chemistry Expert Ph.D., Biomedical Sciences, University of Tennessee at Knoxville B.A., Physics and Mathematics, Hastings College Dr. Helmenstine holds a Ph.D. in biomedical sciences and is a science writer, educator, and consultant. She has taught science courses at the high school, college, and graduate levels. our editorial process Facebook Facebook Twitter Twitter Anne Marie Helmenstine, Ph.D. Updated September 03, 2019 Honeycomb candy is an easy-to-make candy that has an interesting texture caused by carbon dioxide bubbles getting trapped within the candy. The carbon dioxide is produced when baking soda (sodium bicarbonate) is added to hot syrup. It is the same process used to make some baked goods rise, except here the bubbles are trapped to form a crisp candy. The holes in the candy make it light and give it a honeycomb appearance. Honeycomb Candy Ingredients You only need a few basic cooking ingredients to prepare this recipe: 3/4 cup sugar2 tablespoons honey2 tablespoons water1-1/2 teaspoons baking soda Honeycomb Candy Instructions Grease a cookie sheet. You can use oil, butter, or non-stick cooking spray.Add the sugar, honey, and water to a saucepan. You can stir the mixture, but it isn't necessary.Cook the ingredients over high heat, without stirring, until the mixture reaches 300°F. The sugar will melt, small bubbles will form, the bubbles will become larger, then the sugar will start to carmelize to an amber color.When the temperature reaches 300°F, remove the pan from heat and whisk the baking soda into the hot syrup. This will cause the syrup to foam up.Stir just enough to mix the ingredients, then dump the mixture onto the greased baking sheet. Don't spread out the candy, as this would pop your bubbles.Allow the candy to cool, then break or cut it into pieces.Store the honeycomb candy in an airtight container.