An easy recipe for honeycomb candy, also known as sponge candy or homemade Violet Crumble. Chewy, crunchy, and caramel-like honeycomb pieces dipped in chocolate and topped with sea salt flakes.
This post may contain affiliate links. See my disclosure policy here.
My parents went on a trip to Australia and all they brought me back was a bag of candy. Actually, they also gave me an awesome pair of slippers, but I was even more excited about the candy because it brought back so many memories and tastes from childhood.
Growing up in Australia and Papua New Guinea one of my favorite Aussie candy bars was Violet Crumble. Violet Crumble is similar to a Crunchie bar and is also known as honeycomb candy, sea foam candy, or sponge candy in the US.
The candy has a crumbly honeycomb toffee center with a chocolate coating. It’s also incredibly easy to make at home, I can’t believe I didn’t try this years ago!
How to Make Homemade Honeycomb Candy
With this recipe, it’s important to prepare your tools and ingredients before you start. Line a loaf pan with parchment paper, grab a whisk and candy thermometer, and measure out your baking soda.
Mix together the sugar, corn syrup, honey, and water in a medium to large saucepan. The mixture will bubble up a lot, so use a larger pan than you think you need.
Whisk the ingredients in the saucepan together, add the candy thermometer to the pan, and heat on the stove over medium heat. You can stir occasionally, but shouldn’t need to stir much after the sugar has dissolved.
Heat the sugar mixture to 300 degrees F, then remove the pan from the heat, take the candy thermometer out, and add the baking soda.
Whisk the sugar mixture together with the baking soda. When added to this hot liquid, the baking soda decomposes into carbon dioxide and water. The carbon dioxide is what forms the bubbles and makes the candy airy and not heavy like caramel.
When the mixture stops bubbling, immediately pour into the prepared pan with parchment paper. It doesn’t really matter if it’s spread out perfectly since you’ll be breaking the candy into small pieces anyway.
Allow the candy to cool for at least 30 minutes, then break the pieces apart on a cutting board with a knife.
Finally, melt the chocolate, dip the honeycomb pieces in the melted chocolate, and sprinkle with sea salt flakes. Allow the chocolate to harden and then serve!
You can store for a few days in an airtight bag. You can also double the recipe by doubling the ingredients and using an 8- or 9-inch square pan instead of the loaf pan.
Helpful Ingredients and Tools
Good quality sea salt flakes are key to this recipe. My husband brought back this Jacobsen sea salt from a trip to Oregon and it’s been my favorite finishing salt ever since. Maldon sea salt flakes are another more economical option.
You’ll also need a candy thermometer. I bought mine years ago, but this one is pretty similar to the one I use. I like that you can adjust the height based on the size of the pan.
If you try this recipe for homemade honeycomb candy, leave a comment and review below and let me know how it turned out for you!
Looking for another Aussie inspired recipe to try? Check out these vegetarian Aussie sausage rolls.
And if you’re looking for more homemade candy, check out this recipe for cookie dough balls.
Homemade Honeycomb Candy
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1 tablespoon honey
- 3 tablespoons water
- 1 teaspoon baking soda
- 4 oz semi sweet chocolate chips
- sea salt flakes
- Line a 9 x 5 inch loaf pan or similar sized pan with parchment paper.
- Measure out the baking soda in a small bowl. Grab a whisk and candy thermometer and set aside.
- Add the sugar, corn syrup, honey, and water to a medium to large saucepan. The mixture will significantly increase in size when you mix in the baking soda, so go a bit larger than you would normally use.
- Whisk the ingredients together, place on the stove over medium heat, and watch the mixture closely. You can stir if you want, but you don’t need to stir much once the sugar has dissolved.
- Insert the candy thermometer and heat the sugar mixture to 300 degrees F. This should take five to ten minutes. Then remove the pan from the heat, take the candy thermometer out, and immediately whisk in the baking soda.
- Once the mixture has stopped foaming, pour right into the parchment paper lined pan. Set aside for an hour.
- Melt the chocolate in a microwave safe bowl by microwaving for 30 seconds at a time and then stirring.
- Break the honeycomb candy into pieces using a large chef’s knife, dip into the chocolate, and sprinkle with sea salt flakes. Allow the chocolate to harden and then serve.