Chocolate Covered Honeycomb Candy

This chocolate coverd honeycomb candy is an easy treat loaded with chocolate and honey goodness. It's so simple and so delicious!

Course Desserts

Cuisine American

Prep Time 1 15

Cook Time 15

Total Time 1 30

Servings Servings

Calories 341kcal

Line a 9x13 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.

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.