Chocolate-Dipped Honeycomb

Crunchie bars - showing honeycomb centre
Atw Photography / Getty Images
  • Total: 37 mins
  • Prep: 25 mins
  • Cook: 12 mins
  • Servings: 8 servings
  • Yields: 1 1/2 pounds
Nutritional Guidelines (per serving)
537 Calories
18g Fat
95g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 537
% Daily Value*
Total Fat 18g 22%
Saturated Fat 10g 52%
Cholesterol 2mg 1%
Sodium 504mg 22%
Total Carbohydrate 95g 34%
Dietary Fiber 5g 16%
Protein 4g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Honeycomb, also known as sponge candy or hokey pokey, is an airy, deliciously crispy, and rich candy that pairs perfectly with creamy dark chocolate. It's a tasty sweet treat and makes a lovely gift. Plus, if you have a candy thermometer, making this homemade candy is a quick, fun project.

You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11x17 pan, the honeycomb will be approximately 1/4-inch thick, while a 13x9 pan yields a 1/2-inch candy and an 8x8 pan produce an even thicker honeycomb.


  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tablespoon baking soda (heaping)
  • 12 ounces dark chocolate
  • 2 tablespoons shortening

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  3. Combine the sugar, corn syrup, honey, and water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.

  4. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 F.

  5. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy quickly to incorporate the baking soda, and be careful—it will foam up a great deal!

  6. As soon as the baking soda is incorporated, quickly and carefully pour the candy into the prepared baking pan.

  7. Allow it to cool and harden completely, then break it into small pieces.

  8. Combine the chocolate and shortening in a microwave-safe bowl. Microwave it to melt the chocolate completely, stirring every 30 seconds to 1 minute.

  9. Using two forks, dip the individual pieces in the melted chocolate so that they are completely covered and replace them on the baking sheet.

  10. Repeat with the remaining honeycomb and refrigerate until the chocolate is set. Enjoy!

How to Store

  • Honeycomb candy is best enjoyed within 24 hours.
  • The candy cannot be left out in the open for any extended length of time as it will draw moisture from the air and become a sticky, soggy mess. To prevent this, it should be stored in baggies within airtight containers.
  • Dipping the candies in chocolate helps, and the chocolate-dipped candies will last several days, although they are best eaten soon after it is made.


  • Honeycomb candy only takes a few steps to make but timing is key. The sugar mixture needs to reach exactly 300 F and the baking soda should be stirred in very quickly, otherwise the mixture will set up in the pot and not in the prepared pan.
  • Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.