Chocolate-Dipped Honeycomb

Remember those volcanoes you made as a kid by combining vinegar and baking soda? Well, the same rules apply here, science-lovers. Adding baking soda to a hot honey caramel releases carbon dioxide, creating lots of tiny air bubbles inside the sugar resulting in a tender crunchy golden candy. Be super careful when you’re making this one as hot sugar is just about the hottest thing next to molten lava (slight exaggeration). Get all of your equipment ready and clear some space on the counter. Use pot holders and a heat-safe spatula and be sure to keep little hands out of the way.

chocolate-dipped-honeycomb
Photo by Victor Protasio
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  • Makes 30 to 40 pieces (serving size: 1 piece)
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Remember those volcanoes you made as a kid by combining vinegar and baking soda? Well, the same rules apply here, science-lovers. Adding baking soda to a hot honey caramel releases carbon dioxide, creating lots of tiny air bubbles inside the sugar resulting in a tender crunchy golden candy. Be super careful when you’re making this one as hot sugar is just about the hottest thing next to molten lava (slight exaggeration). Get all of your equipment ready and clear some space on the counter. Use pot holders and a heat-safe spatula and be sure to keep little hands out of the way.

Ingredients

  1. Check 3 cups granulated sugar
  2. Check 1 cup light corn syrup
  3. Check 1 cup water
  4. Check 2 tablespoons honey
  5. Check 1 teaspoon vanilla extract
  6. Check 1 tablespoon baking soda, sifted
  7. Check 1 (16-oz.) pkg. chocolate candy coating pieces (such as CandiQuik)

Directions

  1. Butter and flour a large rimmed baking sheet (18 x 13-inches), tapping to remove excess flour.
  2. Combine sugar, corn syrup, and water in a large saucepan fitted with a candy thermometer. Bring to a boil over medium-high, stirring occasionally. Continue to cook, without stirring, until candy thermometer registers 280°F, 20 to 30 minutes. Stir in honey until incorporated. Continue to cook, without stirring, until temperature reaches between 303°F and 305°F, 10 to 15 minutes. Remove saucepan from heat and stir in vanilla. (Mixture will bubble up.) Add baking soda, and quickly stir just until combined. Mixture will bubble vigorously but do not overstir or mixture will deflate. Pour mixture into prepared baking sheet, tilting to distribute evenly. Let stand at room temperature until completely cool and firm, about 2 hours.
  3. Melt chocolate according to package directions. Break or cut honeycomb into about 2-inch pieces. Quickly dip honeycomb pieces in melted chocolate, coating completely. Lift out candy with a fork, letting excess chocolate drip off. Place dipped candies on parchment paper or wax paper, and let stand until chocolate sets, about 30 minutes. Reserve any remaining chocolate coating for another use. Layer between sheets of wax paper in an airtight container, and store at room temperature for up to 7 days.

    Note: To use chocolate chips instead of candy coating, place 1½ cups semisweet chocolate chips and 4½ teaspoons vegetable oil in a microwave-save bowl, and microwave on HIGH until melted, about 1 minute, stirring every 20 seconds.