Chocolate-Dipped Honeycomb

Written by
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Elizabeth LaBau
Updated 10/22/20
Chocolate-Dipped Honeycomb

The Spruce / Julia Hartbeck
Prep: 25 mins
Cook: 12 mins
Total: 37 mins
Servings: 8 servings
Yields: 1 1/2 pounds
Nutritional Guidelines (per serving)
537 Calories
18g Fat
95g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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.

Ingredients

  • 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.

    Chocolate-Dipped Honeycomb ingredients

    The Spruce / Julia Hartbeck

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

    baking pan lined with aluminum foil and greased

    The Spruce / Julia Hartbeck

  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.

    Combine the sugar, corn syrup, honey, and water in a large saucepan

    The Spruce / Julia Hartbeck

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

    cook the sugar mixture, use a candy thermometer

    The Spruce / Julia Hartbeck

  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!

    add baking soda to the sugar mixture

    The Spruce / Julia Hartbeck

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

    pour the candy into a prepared baking sheet

    The Spruce / Julia Hartbeck

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

    break the hardened sugar mixture into small pieces

    The Spruce / Julia Hartbeck

  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.

    Combine the chocolate and shortening in a bowl and melt together

    The Spruce / Julia Hartbeck

  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.

    dip individual pieces of the candy into the chocolate

    The Spruce / Julia Hartbeck

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

    Chocolate-Dipped Honeycomb on a baking sheet

    The Spruce / Julia Hartbeck

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.

Tips

  • 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.