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Chocolate Covered Honeycomb Candy Recipe

Bring a touch of nostalgia to the holiday vintage Chocolate-Covered Honeycomb Candy! This delightful confection is light, full of bubbles, and coated in chocolate.

Cook Time
mins
Resting Time
1 hr
Servings: 16
Calories: 266 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 3 tablespoons honey
  • 1/3 cup corn syrup
  • 4 teaspoons baking soda
  • 1 pound chocolate almond bark or chocolate melts
  • Sprinkles optional

Instructions

    Cup of Yum
  1. Line a 9x13 baking dish with parchment paper and set aside.
  2. In a large, heavy-bottomed pot, add your sugar, water, honey, and corn syrup and gently stir to combine.
  3. Turn the heat to medium-high and let bubble until a light caramel color and your candy thermometer reads 300 degrees.
  4. You want to avoid stirring this while it is cooking.
  5. You also want to keep a close eye on it because you want it to stay light. You are looking for a golden caramel color.
  6. Once the candy has reached 300 degrees F, remove the pan from the heat and stir in your baking soda until foamy.
  7. Immediately pour the honeycomb mixture into your lined baking dish.
  8. Set aside and let set for 1 hour.
  9. Once the candy is set, lift it from the pan using the parchment paper and drop it onto the counter, causing it 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.
  10. Melt your chocolate in a microwave-safe bowl in 30-second intervals until smooth and melted.
  11. Dip each piece of honeycomb into the chocolate and tap off the excess chocolate.
  12. Place the candy back onto parchment paper.
  13. Add sprinkles if desired.

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.
  • 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.

Nutrition Information

Calories 266kcal (13%) Carbohydrates 48g (16%) Protein 0.01g (0%) Fat 8g (12%) Saturated Fat 8g (40%) Sodium 287mg (12%) Potassium 2mg (0%) Fiber 0.01g (0%) Sugar 48g (96%) Vitamin C 0.02mg (0%) Calcium 2mg (0%) Iron 0.03mg (0%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 266

% Daily Value*

Calories 266kcal 13%
Carbohydrates 48g 16%
Protein 0.01g 0%
Fat 8g 12%
Saturated Fat 8g 40%
Sodium 287mg 12%
Potassium 2mg 0%
Fiber 0.01g 0%
Sugar 48g 96%
Vitamin C 0.02mg 0%
Calcium 2mg 0%
Iron 0.03mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.