Can You Make Honeycomb Candy Without Baking Soda?
No — the light, airy, bubbly texture that defines honeycomb candy comes entirely from baking soda releasing carbon dioxide into the hot sugar syrup, so without it you just get a dense, glassy hard candy instead of 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
- Honeycomb (also called cinder toffee or hokey pokey) is cooked sugar and syrup taken to the hard-crack stage, then aerated by quickly stirring in baking soda.
- The baking soda (sodium bicarbonate) reacts in the hot, slightly acidic syrup and decomposes with the heat, releasing carbon dioxide that gets trapped as the candy sets into a honeycomb of bubbles.
- A leavener such as baker's ammonia (ammonium bicarbonate) can create similar aeration, but hard candy made with no leavener at all will just be solid.
Action steps
- If you have no baking soda, substitute an equal amount of baker's ammonia (ammonium bicarbonate) for a similarly airy result, working in a well-ventilated kitchen.
- Sift the leavener first so it disperses instantly without leaving lumps.
- Whisk it in off the heat for just a few seconds, then pour immediately so the bubbles set before they collapse.
Risks & deadlines
- Molten sugar is around 150C/300F and causes severe burns — never taste or touch it.
- Work fast: once the leavener foams the mixture, pour it within seconds before the gas escapes.
Source:
Last verified: 2026-07-20