Introduction

Salted Maple Honeycomb Candy is a delightful treat combining the rich sweetness of maple syrup with a light, airy texture and a sprinkle of sea salt for a perfect balance. This homemade candy makes a wonderful gift or a special snack to enjoy anytime.

The image shows several pieces of light brown, airy, and crunchy honeycomb toffee scattered on a smooth white marbled surface. Each piece is irregularly shaped, with a rough, porous texture inside and a slightly glossy exterior. The tops of the toffee pieces are sprinkled with coarse, white sea salt flakes that add contrast to the warm brown color. The pieces vary in size but are roughly thick and look light and crisp. The background is clean, emphasizing the golden toffee pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups sugar
1/2 cup maple syrup
1 tablespoon baking soda
1 1/2 teaspoons flaky sea salt
1/4 cup cold water

Instructions

Step 1: Line a rimmed baking sheet with a Silpat mat or greased parchment paper.
Step 2: In a medium, heavy saucepan, combine the sugar, maple syrup, and cold water. Heat over medium-high, stirring only until the sugar dissolves. Once dissolved, avoid stirring but you may swirl the pot occasionally. Boil until the mixture reaches nearly 300°F on a candy or instant-read thermometer and turns a dark amber color, about 5 to 7 minutes.
Step 3: Remove the pot from heat quickly and whisk in the baking soda thoroughly just to combine. Immediately pour the mixture onto the prepared baking sheet, using a heatproof spatula to scrape it out completely. Do not smooth the surface—leave it rough to preserve the bubbles that create the honeycomb texture.
Step 4: Sprinkle the flaky sea salt evenly over the surface. Allow the candy to cool in a cool, dry place until hard. Once set, break it into uneven chunks with your fingers. For an extra indulgence, dip pieces in melted semisweet chocolate and cool again.

Tips & Variations

Resist smoothing the candy after pouring to keep the light, airy texture that defines honeycomb candy.
Use a candy thermometer for perfect temperature control to avoid under or overcooking.
Try dipping the broken pieces in melted chocolate for a luscious variation.

Storage

Store the honeycomb candy in an airtight container at room temperature. It will keep well for up to two weeks. Make sure it’s kept in a dry place to maintain its crisp texture. Avoid refrigerating, as moisture can cause it to become sticky. Enjoy it at room temperature for the best crunch.

How to Serve

The image shows several pieces of light brown honeycomb toffee scattered on a black surface. Each piece has a rough, porous texture on the inside and a smooth, glossy top layer sprinkled with small white sea salt flakes. The honeycomb shapes vary in size and have uneven, jagged edges. The overall look is crunchy and crisp. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why shouldn’t I smooth the candy after pouring it out?

Smoothing the candy removes the trapped air bubbles created by the baking soda, which are essential for the honeycomb’s characteristic light and airy texture. Leaving it rough ensures the candy has the perfect crispness and crunch.

What if the candy turns out too hard or too sticky?

If it’s too hard, it may have cooked at too high a temperature; try removing it from heat just before 300°F next time. If it’s sticky, it might not have reached a high enough temperature or has absorbed moisture; ensure your cooking environment is dry and the candy thermometer is accurate.