Go Back
This Old-Fashioned Honeycomb Sponge Candy goes by many names: seafoam, hokey pokey... but the flavor's the same: buttery and sweet, made from golden honey. The texture's a cross between brittle and toffee, with a light, and airy yet crispy, crunchy bite. Such a fun vintage recipe!
Print Recipe
5 from 1 vote

Old-Fashioned Honeycomb Sponge Candy

This Old-Fashioned Honeycomb Sponge Candy is light and crispy toffee flavored with real honey in a unique, brittle-like candy!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Candy, Dessert, No-Bake Treats
Cuisine: American, Dessert
Servings: 1 sheet
Author: Hayley Parker, The Domestic Rebel


  • cups granulated white sugar
  • 1/2 cup honey
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon baking soda
  • Dark chocolate candy melts for dipping
  • Flaky sea salt for garnish


  • Line a rimmed baking sheet, such as a 10x15 jelly roll pan, with parchment paper. Have it handy!
  • In a large 5-qt Dutch oven or spaghetti pot, combine the granulated sugar, honey, and pinch of salt. Heat mixture over medium heat, stirring until blended and sugar has dissolved some to ensure even caramelization. Cook to 295 degrees F, about 5-7 minutes depending on your stove. The mixture will turn a pretty amber color.
  • Remove from the heat and immediately add in the vanilla extract and baking soda, whisking the mixture vigorously. Mixture will bubble and foam up, so be careful! Working very quickly, pour the honeycomb mixture evenly onto the prepared pan. Do NOT smooth it out; it will be uneven but you don't want to break up that texture by messing with it.
  • Let the mixture cool completely, about 5-10 minutes, before snapping into pieces. Dip each chunk part way into dark chocolate, and sprinkle with flaky sea salt. Store any leftovers air-tight at room temperature.