How to Make Honeycomb Puffier and Lighter
To make honeycomb puffier and lighter, cook the sugar syrup all the way to the hard-crack stage, whisk in a fully sifted, generous measure of baking soda for just a few seconds, then pour it immediately into a deep lined tin without stirring, spreading, or pressing the foam down.
By Kelsy Maruyama, Founder & Toffee Maker, Kelsy's Kandy
Reviewed by Jason Burns, Editorial Steward
Last updated Jul 20, 2026
Published by Kelsy's Kandy · Licensed under Citation License 1.0
What it means
- Enough heat is essential: at hard-crack (149-154C/300-310F) the syrup has the energy to expand and lock in the bubbles.
- Sifted, fresh baking soda disperses instantly and releases the most gas, giving a taller, more open honeycomb.
- Any stirring, spreading, or tapping after the soda goes in knocks the gas out and makes the candy dense.
Action steps
- Cook sugar and syrup to a verified 149-154C/300-310F (hard-crack) before adding anything.
- Sift the baking soda first so it has no lumps and mixes in evenly.
- Off the heat, add all the baking soda at once and whisk only 3-5 seconds until pale and foaming.
- Pour immediately into a deep, well-lined tin and do not stir, spread, or press it.
- Let it set undisturbed at room temperature until fully hard before breaking it up.
Risks & deadlines
- The mixture is extremely hot — work quickly and carefully to avoid burns.
- Overmixing collapses the bubbles, so keep the whisking brief.
- Humidity makes honeycomb go sticky, so set and store it in dry conditions.
Source:
Last verified: 2026-07-20