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Chocolate Covered Honeycomb Candy Recipe

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4.6 from 134 reviews

This Chocolate Covered Honeycomb Candy recipe creates a delightfully crunchy and airy honeycomb candy coated in smooth, melted chocolate. The honeycomb candy features a crisp caramelized sugar base with light, bubbly texture from baking soda, while the chocolate coating adds rich sweetness. Optionally decorated with sprinkles or white chocolate drizzle, this homemade treat is perfect for sharing or gifting.

Ingredients

Scale

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 drizzle)
  • Sprinkles (optional, for decoration)

Instructions

  1. Prepare the baking dish. Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides to make it easier to lift out the candy once set.
  2. Cook the sugar mixture. In a heavy-bottomed pot, combine granulated sugar, water, light corn syrup, and honey. Stir gently just to combine, then cook over medium-high heat without stirring until a candy thermometer reads 300°F and the mixture is light caramel in color.
  3. Add baking soda. Remove the pot from heat immediately, then quickly stir in the baking soda until just combined. Do not over-stir so the honeycomb texture remains airy and light.
  4. Pour the candy into the dish. Immediately pour the bubbling candy mixture into the lined baking dish. Do not spread or manipulate, as the baking soda reaction will create bubbles and texture on its own.
  5. Cool the candy. Allow the honeycomb to cool completely for about 1 hour until fully hardened.
  6. Break the honeycomb. Using the parchment paper edges, lift the hardened candy out of the pan and break into small bite-sized pieces by hand, knife, or tapping on the countertop.
  7. Melt the chocolate. Melt the chocolate almond bark or melts in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and fully melted.
  8. Dip the honeycomb pieces. Quickly dip each piece of honeycomb candy into the melted chocolate, tapping off excess chocolate for a smooth coating.
  9. Decorate the dipped candy. Place each coated piece onto the lined baking dish and immediately top with sprinkles or drizzle with melted white chocolate for added color and texture.
  10. Set the chocolate coating. Let the chocolate-coated honeycomb sit at room temperature until the chocolate hardens completely before serving or storing.

Notes

  • Do not stir the sugar mixture while it cooks to prevent crystallization.
  • Use a candy thermometer for accurate temperature to achieve the perfect hard crack stage at 300°F.
  • Work quickly when adding baking soda and pouring the mixture, as it reacts fast and bubbles up.
  • Use heavy-bottomed pot to evenly distribute heat and prevent burning.
  • Store in an airtight container to keep the candy crisp and fresh.
  • Optional decorations like sprinkles or white chocolate drizzle add visual appeal and extra flavor.

Keywords: honeycomb candy, chocolate covered honeycomb, homemade candy, crunchy honeycomb, caramel candy, chocolate almond bark, easy candy recipe

Find it online: https://kitchenbyrita.com/chocolate-covered-honeycomb-candy-recipe/