Comments on: Honeycomb Recipe

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 18:13:26 +0000

In reply to Mercedes C. Hi Mercedes! Unfortunately I am not sure how to advise how to do this.

By: Mercedes C

Mercedes C — Tue, 14 Jul 2026 08:49:35 +0000

I make lots of homemade syrups, how would I go about using it to make something similar to this? TIA!

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 18:01:16 +0000

In reply to Jillian J. I'm so sorry to hear this happened, Jillian! Is it possible the baking soda wasn't mixed in well enough? Is your baking soda expired? Do you use a good name brand baking soda?

By: Jillian J

Jillian J — Wed, 01 Jul 2026 23:01:31 +0000

Mine turned out very baking soda flavored. Any tips?

By: Sam Merritt

Sam Merritt — Tue, 02 Jun 2026 17:03:58 +0000

In reply to Millie. Hi Millie! I haven't personally tried it. I think it could work, but it will change the color of the candy as well as the taste. Let me know how it goes if you try it. :)

By: Millie

Millie — Fri, 29 May 2026 22:33:00 +0000

Can I use dark corn syrup?

By: Tina R.

Tina R. — Tue, 21 Apr 2026 19:55:17 +0000

OMG Thank you for the recipe. I remember making this in my home economics class over 40 years ago and haven’t stopped thinking about it since. I can’t wait to make thing again and bring back that old nostalgic feeling.

By: Sam Merritt

Sam Merritt — Wed, 21 Jan 2026 21:23:40 +0000

In reply to Charlotte. Hi Charlotte! Unfortunately I don't recommend it. Honey is much more prone to burning as it starts to burn at a lower temperature, so the honeycomb is far more prone to scorching and the structure wouldn't work as well, either due to the other ingredients in the honey.

By: Charlotte

Charlotte — Wed, 21 Jan 2026 19:26:41 +0000

Is it possible to replace the sugar with actual honey?

By: Sam Merritt

Sam Merritt — Wed, 14 Jan 2026 02:34:27 +0000

In reply to Dev. Hi Dev! Great question! I don't see why it wouldn't work as long as the mold isn't too deep.

By: Dev

Dev — Sun, 11 Jan 2026 02:02:29 +0000

can the candy be poured into silicone molds?

By: william smith

william smith — Wed, 07 Jan 2026 00:44:16 +0000

In reply to Trina.

I use my enamel coated cast iron dutch oven and it works every time. I just make sure to get it onto the parchment ASAP. I’ve made this about 6-7 times.

By: Kelly

Kelly — Wed, 24 Dec 2025 18:35:34 +0000

In reply to Trina. I think stainless steel is best personally.

By: Sam Merritt

Sam Merritt — Sun, 21 Dec 2025 02:45:27 +0000

In reply to Laura. Hi Laura! I'm sorry for the confusion, this recipe works in both pans. There will still be enough room in the 8 x 8 to make this work. :)

By: Laura

Laura — Sat, 20 Dec 2025 05:46:39 +0000

Rating this a 3 because the recipe says an 8×8 pan which was way too small. Almost had a disaster. Watched the video afterwards and it said 9×9..

By: Trina

Trina — Sat, 20 Dec 2025 03:39:05 +0000

In reply to Alice Valentine. what kind of pan did you end up useing? I want to try it but im not sure if my pan is heavy enough

By: Alice Valentine

Alice Valentine — Tue, 16 Dec 2025 22:29:21 +0000

I followed the recipe to the letter the first time and it burned, so I was thinking that it was the type of pan I was using. so I switched to my best pan and tried again, and voila! turned out perfect!
I am wondering if that was the issue with some of the comments saying that it turned out horrible. my best advice is to try different pans and find one that works with making candy. Not all pans are created equal!

By: Sam Merritt

Sam Merritt — Tue, 09 Dec 2025 15:53:47 +0000

In reply to Linda. Hi Linda! Humidity can definitely be a factor and I generally try to not make candy on more humid days. I can really only advise on my own recipe, have you tried this one? I do not use a special pan, I use an enameled cast iron saucepan and a basic metal square dish for pouring the candy into. The pan must be heavy bottomed (not thin), that could make a difference. Definitely give this recipe a try and let me know what you think, based on what you told me I think you'll have better luck with this one :)

By: Linda

Linda — Tue, 09 Dec 2025 13:46:48 +0000

How in the world do you get such light colored beautiful candy? I made this type of candy once and it turned out. Yesterday I tried an English recipe which I should have known better. All it was was 175 g caster sugar (which I only had fine granular sugar), 4 T golden syrup, 1 t baking soda. Our humidity was in the 80s outside and I cooked for over an hour. I never went above 4 on my ceramic cooktop electric stove. It burnt.

What type of pan do you have? I’m thinking I should order a special candy making pan.

By: patricia

patricia — Sun, 30 Nov 2025 17:06:36 +0000

Made these last year for my cookie exchange…. everyone loved the airiness of the honeycomb candy. SOOOOO easy..the hardest part was cleaning the pan …but your solution worked great
!

By: Sam Merritt

Sam Merritt — Fri, 26 Sep 2025 02:03:45 +0000

In reply to CeCE. Hi Cece! I like to use my enameled cast iron, but if you don't have one, a heavy bottom metal saucepan will work. I am not familiar with the brand you are asking about. I hope you love it! :)

By: Janet Newsom

Janet Newsom — Mon, 22 Sep 2025 14:02:32 +0000

Love love love the simplicity and Devine texture

By: CeCE

CeCE — Sun, 21 Sep 2025 22:16:44 +0000

I haven’t made it yet, because I’m just now finding your recipe.. LOL.. but do you prefer a metal pot, over a coated one? I have one to use if I can get the oxidation out of it, otherwise, I’ll have to use my heavy aluminum one, you may have heard of the brand, Magnalite. but now I hear it’s not the best to be cooking with any longer. Thanks for any help you may have for me

By: Sam Merritt

Sam Merritt — Thu, 17 Jul 2025 14:10:54 +0000

In reply to Donna Tolman. Sorry for the confusion, Donna! I would recommend the 8 inch, but either will work. A 9 inch pan will just make the honey comb a little thinner. :)

By: Donna Tolman

Donna Tolman — Tue, 08 Jul 2025 22:39:20 +0000

Recipe says 8 inch pan, but the video says 9 inch?