Chocolate Covered Honeycomb Candy Recipe
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4.3
9 reviews
Good
Chocolate Covered Honeycomb Candy Recipe
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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.
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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
- 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 want to avoid stirring this while it is cooking.
- 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.
- Once the candy has reached 300 degrees F, remove the pan from the heat and stir in your baking soda until foamy.
- Immediately pour the honeycomb mixture into your lined baking dish.
- Set aside and let set for 1 hour.
- 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.
- 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 chocolate.
- Place the candy back onto parchment paper.
- 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
Show Details
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 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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