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Salted Chocolate Honeycomb Recipe
5 from 58 votes

Salted Chocolate Honeycomb Recipe

Salted Chocolate Honeycomb is a crunchy, aerated candy made by caramelizing sugar and golden syrup to the hard-crack stage, then whipping in baking soda to create a light, bubbly texture. The cooled honeycomb shards are dipped in dark chocolate and sprinkled with sea salt flakes, combining sweet, slightly bitter, and salty flavors for a distinctive treat.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 16
Calories: 109 kcal
Course: Dessert
Cuisine: American, British, Vegan

Ingredients

  • ¾ cup caster sugar 150g; aka superfine sugar
  • 4 tablespoon corn syrup (golden syrup)
  • 2 teaspoon baking soda (bicarb of soda)
  • 5.5 oz dark chocolate 150g
  • sea salt flakes

Instructions

    Cup of Yum
  1. Line a 20cm/8” square baking pan with baking paper. You’ll need to work quickly when the sugar is hot, so measure the baking soda and be sure to have a candy thermometer and wooden spoon handy.
  2. In a large, heavy bottomed pan, stir the sugar and syrup together. Melt them over a low/medium heat, checking with a candy thermometer until it reaches 150C/300F (hard-crack stage).
  3. Remove the hot sugar mixture from the heat, add the baking soda and quickly beat it in with a wooden spoon - be careful as the mixture will foam up and be very very hot!
  4. Immediately pour the mixture into the prepared baking pan, then leave it to set at room temperature.
  5. When it has cooled and set, cut or break it into shards.
  6. Melt the chocolate in a microwave or in a bowl over a pan of gently simmering water, but don’t let the water touch the bottom of the bowl.
  7. Dip the shards of honeycomb into the melted chocolate and sprinkle with a few flakes of sea salt. Allow the chocolate to set.

Notes

  • A candy thermometer is recommended to reach the hard-crack stage of 150°C (300°F), but a cold water test can be used as an alternative.
  • To perform the water test, drop a spoonful of hot sugar syrup into a bowl of cold water; if it hardens immediately and cracks when bent, it is ready.
  • Prepare all ingredients and equipment before heating sugar, as the process moves quickly once syrup reaches temperature.
  • Use a large or high-sided pot to accommodate the foaming expansion after adding baking soda.
  • Work carefully and quickly after adding baking soda, as the mixture is very hot and will expand rapidly.
  • Once dipped in chocolate and sprinkled with salt, allow the chocolate to set before serving or storing.

Nutrition Information

Calories 109kcal (5%) Carbohydrates 18g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Sodium 1mg (0%) Potassium 67mg (1%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 5IU (0%) Calcium 7mg (1%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 109

% Daily Value*

Calories 109kcal 5%
Carbohydrates 18g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Sodium 1mg 0%
Potassium 67mg 1%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 5IU 0%
Calcium 7mg 1%
Iron 1.1mg 6%

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