Coffee Honeycomb Crunch

  • Serves

    makes 10-12 oz / 4 cups

  • Cook

    15 minutes


Adding baking soda to molten sugar creates bubbles that get trapped once the mixture cools. The hardened result has an airy, honeycomb-like structure. Morgenstern's of New York City adds honey and instant coffee to its version of this candy, which, when crushed up, becomes a bittersweet, crunchy topping that offsets the sweetness of ice cream.


  • 1 cup sugar
  • 6 tbsp. glucose syrup
  • 3 tbsp. honey
  • 2 12 tsp. baking soda
  • 2 12 tsp. instant-coffee granules


Step 1

Cook sugar, glucose, and honey in a 4-qt. saucepan over high, without stirring, swirling pan occasionally to prevent mixture from scorching, until sugar is completely dissolved and caramel is a dark amber color, 5-6 minutes. Quickly whisk in baking soda and coffee; mixture will triple in size. Carefully pour mixture onto a Silpat-lined rimmed baking sheet without stirring, to retain volume. Let honeycomb mixture cool completely. Break into 1⁄2” pieces; store in an airtight container at room temperature for up to 3 weeks.

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