Introduction

Chocolate Covered Honeycomb Candy is a delightful treat that combines crunchy, airy honeycomb with a smooth chocolate coating. This homemade candy is perfect for sharing or enjoying as a sweet snack any time you crave a bit of crunch and sweetness.

The image shows several triangular pieces of chocolate-covered treats placed on a red plaid cloth inside a white pan. Each piece is coated in smooth, glossy milk chocolate and decorated with small red, green, and white round sprinkles. Some treats have thin white chocolate drizzle across their tops, adding fine lines of texture and contrast. To the right side of the pan, there is a small white round bowl filled with the same colorful sprinkles. The background is a white marbled surface that adds a clean, bright feel to the scene. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line a 9×13 baking dish with parchment paper, leaving some overhang to easily lift out the candy later. Set aside.

Step 2: In a heavy-bottomed pot, combine sugar, water, corn syrup, and honey. Stir gently to mix without splashing.
Step 3: Cook the mixture over medium-high heat without stirring until a candy thermometer reaches 300°F and the color turns light caramel.
Step 4: Remove from heat, immediately stir in baking soda quickly, just until combined. Do not over-stir to maintain the airy texture.

Step 5: Pour the hot mixture into the lined baking dish without spreading it. Let it cool completely, about 1 hour.
Step 6: Once cooled, lift the honeycomb out using the parchment paper overhang and break it into bite-sized pieces.
Step 7: Melt the chocolate almond bark in the microwave in 30-second intervals, stirring after each until smooth.

Step 8: Dip each honeycomb piece into the melted chocolate, tapping off excess.
Step 9: Place the dipped candy on the parchment-lined dish and immediately add sprinkles or drizzle with melted white chocolate if desired.
Step 10: Allow the chocolate coating to set completely before serving or storing in an airtight container.

Tips & Variations

Use a candy thermometer for precise temperature to avoid burnt or undercooked honeycomb.
Swap light corn syrup with golden syrup for a slightly different flavor.
Try dipping honeycomb in dark or milk chocolate to suit your taste preferences.

Add a pinch of sea salt on the chocolate before it sets for a sweet-salty twist.
Store sprinkles separately if you prefer a clean chocolate coating without extras.

Storage

Store the chocolate covered honeycomb in an airtight container at room temperature to keep it crisp. It will stay fresh for up to two weeks. Avoid refrigeration, as moisture can cause the candy to lose its crunch. To re-crisp slightly stale honeycomb, place it in a low oven (around 250°F) for a few minutes before coating with chocolate.

How to Serve

A metal pan lined with a red and green plaid cloth holds several chocolate-coated triangular treats. Each piece is fully covered in smooth milk chocolate, with some decorated by thin white chocolate drizzles forming soft lines across the top. Small red, green, and white round sprinkles are scattered over many of the treats. A white bowl filled with the same colored sprinkles sits on the side inside the pan. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is my honeycomb sticky or soggy?

This usually happens if the candy hasn’t cooked to the hard crack stage of 300°F or if it’s exposed to moisture. Using a candy thermometer and cooking to the correct temperature helps achieve the right texture.

Can I use regular chocolate instead of almond bark?

Yes, you can melt and dip the honeycomb in regular chocolate bars of your choice. Almond bark is often easier to melt and set quickly, but regular chocolate works well for a richer flavor.