Kelsy's Kandy

What Temperature Should Honeycomb Reach?

Honeycomb candy needs its sugar syrup cooked to the hard-crack stage — roughly 149-154C (300-310F) — before the baking soda is stirred in, which is what lets it set into a crisp, brittle honeycomb.

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

  • Hard-crack (about 300-310F / 149-154C) is the stage where cooled sugar is glassy and shatters rather than bending.
  • Most honeycomb recipes target the lower end, around 150C/300F, often confirmed by a deep amber color.
  • Under-cooking leaves honeycomb soft and chewy; over-cooking scorches the sugar and turns it bitter.

Action steps

  1. Clip a candy thermometer to the pan, or use the cold-water test if you have none.
  2. Cook the sugar and syrup, without stirring, to about 150C/300F (hard-crack).
  3. Remove from the heat the moment it reaches temperature and immediately whisk in the baking soda.

Risks & deadlines

  • Sugar at this temperature causes severe burns; handle the pan carefully.

Source:

Last verified: 2026-07-20