Chocolate Covered Honeycomb Candy Recipe

Introduction

Chocolate Covered Honeycomb Candy is a delightful treat combining crunchy, airy honeycomb with rich, smooth chocolate. Perfect for satisfying your sweet tooth, this candy is fun to make and even better to share.

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1/3 cup light corn syrup
• 3 tablespoons honey
• 4 teaspoons baking soda
• 1 pound chocolate almond bark or chocolate melts
• White chocolate melts (optional)
• Sprinkles (optional)

Instructions

1. Step 1: Line a 9×13 baking dish with parchment paper, leaving some hanging over the sides for easy removal. Set aside.
2. Step 2: In a heavy-bottomed pot, combine sugar, water, corn syrup, and honey. Stir gently to combine, then cook over medium-high heat without stirring until a candy thermometer reads 300°F and the mixture turns light caramel in color.
3. Step 3: Remove from heat and immediately stir in the baking soda quickly but gently, being careful not to over-stir.
4. Step 4: Pour the hot candy mixture into the prepared baking dish without spreading it. Let the baking soda create bubbles naturally.
5. Step 5: Allow the candy to cool completely, about 1 hour, until firm.
6. Step 6: Lift the cooled honeycomb out using the parchment paper and break into small pieces by hand or with a knife.
7. Step 7: Melt the chocolate almond bark in the microwave in 30-second intervals, stirring until smooth and fully melted.
8. Step 8: Quickly dip each honeycomb piece into the melted chocolate, then tap off excess.
9. Step 9: Place the dipped pieces on the lined baking dish and immediately decorate with sprinkles or a drizzle of white chocolate if desired.
10. Step 10: Let the chocolate set completely before serving or storing.

Tips & Variations

• Use a candy thermometer for precise temperature to ensure the perfect honeycomb texture.
• For a nutty twist, sprinkle chopped nuts over the chocolate before it sets.
• If white chocolate is used for drizzling, melt it separately in the microwave in short bursts for smoothness.
• Work quickly when dipping to prevent the honeycomb from absorbing moisture and becoming sticky.

Storage

Store the finished chocolate-covered honeycomb candy in an airtight container at room temperature for up to two weeks. Avoid refrigeration to keep the honeycomb crisp. If they soften slightly, gently break apart before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why doesn’t my honeycomb bubble up?

Make sure the baking soda is fresh and added immediately after removing the mixture from heat. Also, avoid stirring the sugar mixture while heating to allow proper caramelization and bubbling.

Can I use regular chocolate instead of almond bark?

Yes, you can use regular chocolate chips or bars melted gently, but almond bark or melts are easier to work with since they require less tempering and harden nicely.

Chocolate Covered Honeycomb Candy Recipe

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This Chocolate Covered Honeycomb Candy recipe delivers a crunchy, airy honeycomb treat enrobed in smooth melted chocolate. Perfect for a sweet snack or party favor, this easy-to-make candy features a delightful caramelized sugar base with a light, bubbly texture created by baking soda. Finished with a rich chocolate coating and optional sprinkles or white chocolate drizzle, it’s a homemade confection that’s as impressive as it is delicious.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: Approximately 40 pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Honeycomb Candy

• 1 1/2 cups granulated sugar
• 1/2 cup water
• 1/3 cup light corn syrup
• 3 Tablespoons honey
• 4 teaspoons baking soda

Chocolate Coating

• 1 pound chocolate almond bark or chocolate melts
• White chocolate melts (optional, for drizzle)
• Sprinkles (optional, for topping)

Instructions

1. Prepare the pan: Line a 9×13-inch baking dish with parchment paper, allowing some overhang on the sides for easy candy removal. Set aside.
2. Cook the sugar mixture: In a heavy-bottomed pot, combine sugar, water, light corn syrup, and honey. Gently stir to combine, then cook over medium-high heat without stirring until the candy thermometer reaches 300°F and the mixture turns a light caramel color.
3. Add baking soda: Remove the pot from heat immediately and quickly stir in the baking soda until just combined. Avoid over-stirring to preserve the honeycomb structure.
4. Pour candy into pan: Immediately pour the bubbling candy mixture into the lined baking dish. Do not spread or stir; let the baking soda bubbles create the honeycomb texture naturally.
5. Cool the candy: Allow the candy to cool completely at room temperature, about 1 hour, until set and hardened.
6. Break into pieces: Once cooled, use the parchment overhang to lift the honeycomb out of the pan. Break or cut the candy into bite-sized pieces carefully.
7. Melt the chocolate: In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals, stirring between each until smooth and fully melted.
8. Dip the honeycomb: Quickly dip each honeycomb piece into the melted chocolate, tapping off excess coating.
9. Add toppings: Place the chocolate-dipped candy back on the parchment-lined pan and immediately add sprinkles or drizzle with melted white chocolate for contrast before the coating sets.
10. Set and store: Let the chocolate coating harden fully before serving or storing the candies in an airtight container.

Notes

• Use a candy thermometer for best results to reach the hard crack stage at 300°F.
• Do not stir the sugar mixture while cooking to avoid crystallization.
• Work quickly when adding baking soda and pouring, as the reaction happens fast.
• Break the candy gently to avoid shattering into too-small pieces.
• Store in a cool, dry place in an airtight container to maintain crispness.

Keywords: Honeycomb candy, sponge toffee, chocolate covered honeycomb, homemade candy, crunchy candy treat