Chocolate Covered Honeycomb Candy
This Chocolate Covered Honeycomb Candy combines the flavors of rich chocolate and sweet honey in one delicious recipe that only takes a few minutes to make.
We love candy. Chocolate combined with anything is always a welcome treat, and we have a great one for you today. This delicious candy comes together in minutes and satisfies any sweet tooth.
Chocolate Covered Honeycomb Candy is a great holiday treat. I love making candy around the holidays for desserts, entertainment, and gifts.
This Honeycomb candy is fun to make as it foams up from baking soda creating all the bubbles in the candy making it a crispy, light candy. I love coating it in chocolate for an extra touch, it also keeps it fresh longer. A few holiday sprinkles and you’ll have a festive candy everyone will love.
This Chocolate Covered Honeycomb Candy is light and airy. It is crisp and full of bubbles giving it a honeycomb appearance. It tastes like caramel and honey and the chocolate coating adds richness.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a super easy recipe that only takes 15 minutes of prep.
- It only uses a handful of simple ingredients.
- It’s absolutely delicious with the flavors of chocolate and honey.
🛒Ingredients
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This recipe uses a handful of simple ingredients that you might already have in your kitchen right now. The highlights are below, but you’ll find the complete ingredient list along with amounts in the recipe card at the end of the post.
- Sugar
- Honey
- Corn syrup
- Almond bark or chocolate melts
🔪 How to Make Chocolate Covered Honeycomb Candy
Making this recipe is just as simple as raiding your pantry for the ingredients. It only takes a few minutes and a few simple steps.
Step 1: Prep
Line a 9×13 baking dish with parchment paper and set aside.
Step 2: Make the Candy Base
Add sugar, water, honey, and corn syrup to a large, heavy-bottomed pot and stir. Then, cook on medium-high until bubbly and a light caramel color and a candy thermometer reads 300 degrees. Do not stir. Immediately remove the pot from the heat and stir in the baking soda until foamy.
Step 3: Let Set
Pour the mixture into the prepared baking dish and set aside for 1 hour to set.
Step 4: Break
Once the candy is set, lift it out of the pan using the parchment paper and drop it onto the counter, breaking it into pieces.
Step 5: Coat with Chocolate
Melt chocolate in a microwave-safe bowl at 30-second intervals until smooth and melted. Then, dip the candy pieces into the chocolate and tap off the excess, placing each piece back onto the parchment paper. Sprinkle with sprinkles and serve!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Chocolate: Use chocolate in place of almond bark or candy melts.
- White Chocolate: Drizzle white chocolate across the top of the candy for a different look.
- White Chocolate Coating: You can use white almond bark, candy melts, or chocolate for the coating, as well.
If you love easy candy like this, then check out our M&M Christmas brittle.
🥄 Equipment
It only takes a couple of items to make this easy candy.
- Measuring cups and spoons
- Heavy bottom pot
- Candy thermometer
- Baking dish
- Parchment paper
🥫 Storage
Store this candy in an airtight container for up to 5 days.
💭 Tips
- While a candy thermometer is the most accurate, you can also watch the color of your mixture. It’s done when it’s a light caramel color.
- Be careful working with the sugar mixture. It’s extremely hot.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
This candy is very brittle, so giving it a little drop breaks it into nice-sized pieces. If you tried cutting it, it could basically shatter.
It works better, but no. Just watch the mixture. When it’s a light caramel color, it’s done.
You don’t. You can also use regular chocolate.
🍽 More Recipes
Do you enjoy candy? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Covered Honeycomb Candy
Equipment
- Measuring Cups and Spoons
- Heavy bottom pot
- Candy thermometer
- Baking dish
- parchment paper
Ingredients
- 1 ½ cups sugar
- ½ cup water
- 3 tablespoons honey
- ⅓ cup corn syrup
- 4 teaspoons baking soda
- 1 pound chocolate almond bark or chocolate melts
- Sprinkles optional
Instructions
- Line a 9×13 baking dish with parchment paper and set aside.
- In a large heavy bottomed pot add your sugar, water, honey and corn syrup and gently stir to combine.
- Turn the heat to medium high and let bubble until a light caramel color and your candy thermometer reads 300 degrees.
- You do not want to stir this while it is cooking.
- You also want to keep a very close eye on it because you do not want it to get too dark. You are looking for a light caramel color.
- Once the candy has reached 300 remove the pan from the heat and stir in your baking soda until foamy.
- Immediately pour into your lined baking dish.
- Set aside and let set for 1 hour.
- Once the candy is set lift it out of the pan using the parchment paper and drop onto the counter causing the candy to crack and break into pieces. You can also use a sharp knife to cut it into pieces but sometimes that can cause it to shatter as it is a delicate candy.
- Melt your chocolate in a microwave safe bowl in 30 second intervals until smooth and melted.
- Dip each piece of honeycomb into the chocolate and tap off the excess.
- Place the candy back onto parchment paper.
- Sprinkle with sprinkles if desired.
- Serve.
Notes
- You can drizzle white chocolate across the top for a different look.
- Store this candy in an airtight container for up to 5 days.
- Be careful when working with sugar as it can get extremely hot.
- I highly recommend using a candy thermometer but if you do not have one you can keep an eye on the color and pull it off the heat when it is a light caramel color.
- You can also use white chocolate for coating.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
