This Coffee Crunch Honeycomb Candy can be added to cakes, ice cream cakes, or even as an ice cream topping. It is an easy, crunchy candy with a subtle coffee flavor.
My girls and I love watching Holiday Baking Championship on Food Network. Around the holidays, we like to watch old seasons of the show.
A contestant, Chef Stephany Buswell, on one my favorite seasons, season 4, made this coffee crunch candy to go with her finale cake. She said she had it on "Coffee Crunch Cake" as a child at a bakery in San Francisco. After some searching, I found that the bakery was called Blom's.
I've been wanting to make this coffee crunch for years, ever since originally seeing it on the show in 2017. I finally found the perfect occasion. I was making a homemade ice cream cake with Oberweis Caramel Espresso Chip ice cream and thought these might provide a nice crunch.
Rather than use them in the ice cream cake, where they might melt or get soggy, I chose to serve them on the side, so each guest could choose to add them on top or not.
I started with Martha Stewart's recipe for Coffee Crunch and adjusted it based on what Chef Stephany did on Holiday Baking Championship.
These were a hit! I can see where they would be delicious added to buttercream as well. We used the leftovers as an ice cream topping.
This was my first time making honeycomb candy, and I'm excited to try different versions.
Cook the Candy
To begin, sift the baking soda onto a piece of parchment paper. I use a small wire strainer with a wire whisk to push it through.
Set the sifted baking soda aside for later. Keeping it on parchment paper makes it easier to add to the candy later.
Line a large rimmed baking sheet with a nonstick cooking mat like a Silpat.
Add a candy thermometer to a heavy bottomed saucepan on the stove. I prefer using a digital candy thermometer. I have had accuracy problems with my old mercury candy thermometer and burned way too many caramels!
To prepare the espresso, mix instant espresso powder into hot water according to package directions. I made mine a little stronger by adding 1 teaspoon espresso powder to about ½ cup hot water. You will only need ¼ cup of this.
Measure out the light corn syrup. I use a honey liquid measuring cup for this.
Add the espresso, corn syrup and granulated sugar to the saucepan.
Stir and bring to a boil.
Reduce heat to medium and continue to cook until the candy reaches 290°F.
Remove the pan from heat for 10 seconds. Pour the sifted baking soda evenly over the syrup. Wisk until just combined, as you do not want to deflate the candy. Immediately pour into the center of the mat on the baking sheet. Do not spread.
Let the candy stand, without spreading, until cool, about 30 minutes.
Chop the Candy
When ready to use, remove the candy from the mat to a cutting board.
Tap the crunch lightly with a spoon or knife handle to crack.
Break into irregular pieces.
Uses
This coffee crunch candy can be added on top of buttercream to cakes and cupcakes. I used to it top a Dairy Queen Copycat Ice Cream Cake.
You can also use it on top of ice cream.
Storage
Store the crunch at room temperature in an airtight container for up to 2 weeks.
Gluten Free Option
This recipe is naturally gluten free.
📖 Recipe
Coffee Crunch Honeycomb Candy
Equipment
- digital candy thermometer
- nonstick baking mat such as a SILPAT
Ingredients
- 1 tablespoon baking soda
- 1½ cup sugar
- ¼ cup strong brewed coffee or espresso
- ¼ cup light corn syrup
Instructions
- Sift baking soda onto a piece of parchment paper. Set aside.
- Line a rimmed baking sheet with a nonstick baking mat, such as a SILPAT.
- Place a candy thermometer on the side of a heavy saucepan on the stove.
- Combine the sugar, coffee and corn syrup in the saucepan.
- Bring to boil then reduce heat to medium and continue cooking until mixture reaches 290°F.
- Remove the pan from heat for 10 seconds, then evenly sprinkle the baking soda over the syrup and whisk briefly. You do not want to deflate the candy.
- Pour the candy on the baking mat. Do not spread.
- Allow the candy to cool completely, at least 30 minutes.
- Transfer the candy to a cutting board.
- When ready to use, tap the crunch lightly with a spoon or knife handle to crack. Break into irregular pieces for larger pieces, or chop with a sharp knife for smaller pieces.
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