Dessert: United States – Utah (Rocky Mountain United States) – Utah Honey Candy

Serving Size: 8

Approximate Time

Prep 20 min

Cook 15 min

Additional 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 1 cup (240 ml) local Utah honey
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) light corn syrup
- 2 tbsp (30 ml) cold water
- 1/2 tsp (2 g) fine sea salt
- 1 tsp (4 g) baking soda
- 1 tbsp (14 g) unsalted butter, softened (optional, for sheen)
- 1/2 tsp (2.5 ml) vanilla extract (optional)
- 4 oz (115 g) dark chocolate, chopped, for dipping (optional)

Instructions

Short Description:
A crisp, aerated honey candy—Utah's take on honeycomb/sponge toffee—made with local Utah honey for a floral, slightly smoky sweetness and a light, crunchy texture. Often broken into irregular shards and optionally half-dipped in dark chocolate for contrast.

Regional Notes:
This version highlights local Utah honey, which brings a distinctive floral and high-desert note compared with generic honey candies. The recipe otherwise follows classic American honeycomb technique but uses a slightly lower sugar-to-honey ratio to let the Utah honey flavor shine.

1. Line a half-sheet pan (13x18 in / 33x46 cm) or a rimmed baking sheet with parchment paper and lightly butter or oil the parchment; set nearby. Have a heatproof spatula or wooden spoon ready and a candy thermometer available.
2. In a medium heavy-bottomed saucepan, combine the local Utah honey, granulated sugar, light corn syrup, and cold water. Stir over medium heat until sugar dissolves and mixture is uniform.
3. Clip the candy thermometer to the pan and bring the mixture to a boil without stirring. Wash down any sugar crystals on the side of the pan with a wet pastry brush if needed.
4. Continue boiling until the mixture reaches 300°F (149°C), the hard‑crack stage. This typically takes 8–12 minutes depending on your stove; watch closely to avoid burning.
5. Remove the pan from heat immediately. Wait 10–15 seconds for very large bubbles to subside, then quickly and carefully whisk in the baking soda and sea salt in one go; the mixture will foam vigorously and increase in volume. If using, stir in the unsalted butter and vanilla extract quickly to incorporate.
6. Immediately pour the foamed candy onto the prepared parchment and tilt the pan slightly to spread a roughly even layer about 1/2–3/4 inch (1–2 cm) thick. Do not press or smooth; allow the natural bubbles and texture to set.
7. Let the candy cool and set completely at room temperature, about 1 hour. Do not refrigerate (it will soften and become sticky).
8. Once firm, lift the parchment and break the honey candy into shards or bite-size pieces using your hands or a knife. If dipping in chocolate, melt the dark chocolate gently in a double boiler or microwave in 20-second bursts, stirring until smooth.
9. Dip half of each shard into melted chocolate, place on fresh parchment, and allow the chocolate to set at room temperature or in a cool spot. Store finished candy in an airtight container at room temperature separated by parchment layers for up to 2 weeks.
10. Serve as a sweet confection, plated with coffee or as part of a dessert board. Caution: hot sugar is extremely hot—use care and keep children away while preparing.