Chocolate Covered Honeycomb Candy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Cool the candy: Allow the candy to cool completely at room temperature, about 1 hour, until set and hardened.
- 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.
- 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.
- Dip the honeycomb: Quickly dip each honeycomb piece into the melted chocolate, tapping off excess coating.
- 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.
- 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
