Chocolate Covered Honeycomb Candy Recipe

Introduction

Chocolate Covered Honeycomb Candy is a delightful treat combining crunchy, airy honeycomb with rich, smooth chocolate. Its satisfying texture and sweet flavors make it a perfect snack or gift for any occasion.

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 overhang for easy removal. Set aside.
2. Step 2: In a heavy-bottomed pot, combine sugar, water, corn syrup, and honey. Stir gently to combine.
3. Step 3: Cook the mixture over medium-high heat without stirring until a candy thermometer reads 300°F and the mixture turns a light caramel color.
4. Step 4: Remove from heat and quickly stir in the baking soda, mixing just until combined without over-stirring.
5. Step 5: Immediately pour the mixture into the prepared baking dish. Do not spread it; let it form naturally.
6. Step 6: Allow the candy to cool completely, about 1 hour.
7. Step 7: Lift the cooled honeycomb from the dish using the parchment paper. Break into small pieces by hand, with a knife, or by tapping on the countertop.
8. Step 8: Melt the chocolate almond bark in the microwave in 30-second intervals, stirring between each until smooth.
9. Step 9: Quickly dip each honeycomb piece into the melted chocolate, tapping off any excess.
10. Step 10: Place the dipped pieces back on the lined baking dish and add sprinkles or drizzle with melted white chocolate before the coating sets.
11. Step 11: Let the chocolate set completely before serving or storing.

Tips & Variations

• Use a candy thermometer for accurate temperature to ensure perfect honeycomb texture.
• If you prefer a different chocolate, try dark or milk chocolate melts instead of almond bark.
• For added flavor, sprinkle a pinch of sea salt on top of the chocolate before it hardens.
• Make a drizzle of melted white chocolate by microwaving it gently and using a spoon to add a decorative touch.
• Store leftovers in an airtight container at room temperature to maintain crunchiness.

Storage

Store the chocolate covered honeycomb candy in an airtight container at room temperature for up to two weeks. Avoid refrigeration, as moisture can cause the honeycomb to become sticky. To re-crisp, let the candy come to room temperature if it has been chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is baking soda added to the honeycomb mixture?

Baking soda reacts with the hot sugar mixture to create bubbles, causing the honeycomb to expand and become light and airy.

Can I make honeycomb candy without a candy thermometer?

While it’s possible, using a candy thermometer helps achieve the exact temperature for the right texture. Without it, the candy might be too soft or too hard.

Chocolate Covered Honeycomb Candy Recipe

---

★★★★★

4.4 from 53 reviews

• Author: lilan
• Total Time: 1 hour 25 minutes
• Yield: Approximately 24–30 pieces 1x

Pin Recipe

Print Recipe

Description

This homemade Chocolate Covered Honeycomb Candy features a crunchy, airy honeycomb center coated in smooth, melted chocolate. It’s a delightful treat with a perfect balance of sweet, caramelized honey flavors and rich chocolate. Easy to make and great for gifting or snacking.

---

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 drizzling)
• Sprinkles (optional, for topping)

---

Instructions

1. Prepare the Pan: Line a 9×13-inch baking dish with parchment paper, ensuring some paper hangs over the sides for easy candy removal later. Set aside.
2. Cook the Sugar Mixture: In a heavy-bottomed pot, combine the granulated sugar, water, light corn syrup, and honey. Stir gently to combine and cook over medium-high heat without stirring until the mixture reaches 300°F on a candy thermometer and turns a light caramel color.
3. Add Baking Soda: Remove the pot from heat and immediately stir in the baking soda quickly but gently, just until combined. Avoid over-stirring to preserve the honeycomb texture.
4. Pour and Set: Pour the foamy candy mixture immediately into the prepared baking dish without spreading it. Allow it to cool completely for about 1 hour.
5. Break the Honeycomb: Once cooled, lift the honeycomb out of the pan using the parchment paper and break it into small, bite-sized pieces using your hands or a sharp knife.
6. Melt the Chocolate: Melt the chocolate almond bark in the microwave in 30-second intervals, stirring after each interval until smooth and fully melted.
7. Coat the Honeycomb: Quickly dip each honeycomb piece into the melted chocolate, tapping off the excess chocolate.
8. Add Toppings: Place the chocolate-coated pieces back onto the parchment-lined dish and immediately add sprinkles or drizzle with melted white chocolate, if desired.
9. Set the Chocolate: Allow the coated candies to cool completely until the chocolate hardens before serving or storing in an airtight container.

Notes

• Use a candy thermometer to ensure the sugar mixture reaches the hard crack stage (300°F) for the perfect honeycomb texture.
• Do not stir the sugar mixture while it’s cooking to prevent crystallization.
• Work quickly when adding baking soda and pouring the mixture, as it foams rapidly.
• Store the finished honeycomb candy in an airtight container at room temperature to keep it crisp.
• Optional toppings like sprinkles or white chocolate drizzle add visual appeal and flavor contrast.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Candy
• Method: Stovetop
• Cuisine: American

Keywords: honeycomb candy, chocolate covered honeycomb, homemade candy, crunchy candy, sweet treat, holiday candy