Honeycomb and chocolate—the perfect combination for Halloween or camping trips.
Ingredients
Makes about 20 pieces
Step 1
Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.
Step 2
Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.
Step 3
As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.
Step 4
Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate. Let harden before packaging.
Stored in an airtight container, it will keep for 2-3 days.
Leave a Review
Reviews (11)
Back to TopComplete disaster. Got the mixture to 300 degrees, put the pot in the water and added the soda. I got the fluffy mixture and poured it into the prepared pan. Before it could reach the pan, it began to cool and would not pour. Literally 10 seconds after the soda was added. I got a small bit into the pan. The rest hardened, and I mean HARDENED in the pot. It doesn't look like any honeycomb I've ever eaten. I seems to have gone flat and lost the air.
donaldbishop
Grizzly Flats
12/10/2020
I love honeycomb with chocolate and this is delicious. I skipped the ice bath because I didn't want to put a pot that had been heated to 300 degrees in cold water. The next time I make it I'll sift the baking soda in to maximize mixing. The only thing I'd change in this recipe is the pan. I feel an 8 x 8 pan makes the honey comb too thick for easy munching. I'll probably use a cookie sheet when I make this again.
rachel kashmir
Oklahoma
1/2/2020
Suggest sifting the baking soda through a small sieve when adding to the hot syrup to avoid small unpleasant lumps of soda in the candy. I skipped the cold water bath step, as in my cold kitchen, the candy sets up very quickly. Finally, I prefer making this candy very thin so the crispness is maximized.
Anonymous
Santa Clara Valley, CA
12/16/2019
Can anyone provide me with a tip for insuring the baking soda completely mixes in, without over-stirring? My honeycomb ended up with small residual lumps of baking soda dispersed throughout. The pleasure of eating the candy gets abruptly interrupted when one bites down on a lump of baking soda...
blhemming
Durham, NC
2/22/2019
This turned out great! I used maple syrup instead of corn syrup and it worked out well. I may skip the water bath next time, as my candy seized up almost immediately and I ended up with quite a bit stuck in the pan and could barely whisk. This could have had to do with the maple syrup, I don't know.
Anonymous
OC, California
12/24/2018
Wonderful. This is very much like "Yellowman" which is an Irish sweet, although it's not chocolate-dipped.
peterh1
Northeastern Virginia
12/12/2018
Amazing recipe and super easy. You can make this in 45 minutes (excluding cleanup that took a while bc the sugar really sticks to the pan). The honeycomb almost has a smoky taste to it. Dip it in a very dark chocolate and you will have an adult version of a crunchie bar! A couple of tips: make sure to stir in the baking soda immediately after dunking the saucepan in the cold water, or else the sugar will get too cool. Also, don't scrape your pot too much when pouring your candy into the pan you will cool it in, since the bubbles from the baking soda collapse easily.
evamaydo
Boston, MA
12/23/2016
Question: Do you continue stirring once it reaches a boil or just let it cook away until it's 300 degrees and amber?
kelleycooks
12/2/2016
Love Love Love this candy! In my family we call it "Crack" because it is soon addicting!
blondekellyann
Sonoma County, CA
12/9/2014
For me, this is called "Angel Food" or my favorite "Hot Air". Now that I have a recipe, I will be making it myself and sharing with friends and family.
MiciMarie
Superior, WI
10/5/2014
So good and so easy. Just like the real thing I used to buy at Whole Foods. Only, about a 1000 times cheaper to make and makes enough to store for a long time in tupperware.
carolynanita
12/5/2011
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