Salted Maple Honeycomb Candy – a delicious recipe with sugar, maple syrup, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a baking sheet with a Silpat mat or some greased parchment.
2
Combine the sugar and maple syrup with 1/4 cup cold water in a medium, heavy saucepan. Set over medium high heat, stirring just until the sugar dissolves. (After this point, do not stir -- you can swirl the pan occasionally if you'd like.) Let the mixture come to a boil and cook until it reaches nearly 300 degrees and is a dark amber color (this should take 5 to 7 minutes).
3
Working quickly, remove the pan from the heat and whisk in the baking soda, just enough to mix the two thoroughly. Immediately pour the mixture onto the lined baking sheet, using a heatproof spatula to scrape it from the pan. It will be tempting, but do not smooth the mixture -- you'll get rid of all those air bubbles!
4
Quickly sprinkle the surface of the candy evenly with the sea salt. Set the baking sheet in a cool, dry place and let the candy cool. When it is hard, break it apart into uneven chunks with your fingers. Note: Dip the candy pieces in melted semisweet chocolate and let them cool again for an even richer treat.
320
kcal
Calories
83
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 1/4 cups sugar, 1/2 cup maple syrup, 1 tablespoon baking soda, 1 1/2 teaspoons flaky sea salt, like Maldon.
Yes, Salted Maple Honeycomb Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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