Chocolate-Covered Honeycomb Candy, and Why I Heart My Greens

In all its chocolate-covered honey-licious glory!

In all its chocolate-covered honey-licious glory!

I’ve referenced this in a couple of posts, i.e here and here, but I’ve been working on making some toffee/brittle/honeycomb candy. I currently have two containers sitting in my fridge (the DH and I ate the third one), all full of honeycomb candy, some chocolate-covered and some not. It is, and I hesitate to say this, too much candy for me. *waits for stunned disbelief of blogging audience to wear off* I know, is there such a thing? Yes, yes, there is.

Which means that this recipe is great to bring to work, give out as gifts, and make for parties! Because everyone loves sugar. And chocolate. And chocolate-covered sugar.

Shall we honeycomb?

Bubbling over with baking soda. A pot of sugary sweetness!

Bubbling over with baking soda. A pot of sugary sweetness!

Chocolate-Covered Honeycomb

  • 1 1/2 c. sugar
  • 1/2 c. water
  • 1/4 c. honey
  • 1/4 c. corn syrup
  • 1/4 c. baking soda, sifted
  • 1 c. semi-sweet chocolate chips

Mix sugar and water together and stir in honey and corn syrup. Boil until golden amber, and a spoonful of syrup dropped in a cup of cold water will harden and break when touched (i.e. boil to a hard-crack stage). Stir in SIFTED baking soda. Be warned, the mixture will bubble more than you can imagine, so be prepared with your cookie tray lined with wax paper. Pour the bubbly mixture onto the wax-paper lined tray and let cool. (I stuck mine in the freezer. I want results!) When cool, spread melted chocolate chips over the sheet of honeycomb candy. Let cool. (Again, I stuck mine in the freezer. Patience is over-rated.) When chocolate is hardened, break candy into chunks with a fork. Eat, crunch, and enjoy! Store remainder in fridge in an air-tight container.

Bubblicious!

Bubblicious! Ignore the pockets of baking soda. This is why I say SIFT your soda!

This recipe makes a very honey-tasting honeycomb. If you want a thicker honeycomb, use a tray that is smaller than the cookie tray that I used, and it will spread out less and result in a thicker candy.

Pro Tip: Sift the baking soda! Seriously, sift it. I read a few recipes that said to use sifted soda and I was all, pffft! Ain’t nobody got time (or more like inclination) for that, but if you don’t, you’ll end up with lumps of baking soda in your honeycomb candy, and ain’t nobody likes chowing down on chocolate-covered baking soda. So sift it! Or enjoy your chocolate-covered sodium bicarbonate.

Next Post: Either Chai Tea (baby, it’s COLD outside!) or Stir-Fried Bok Choy (because sugar needs to be balanced out with greens. And garlic.)

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