|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 101g||37%|
|Dietary Fiber 3g||11%|
|Total Sugars 95g|
|Vitamin C 0mg||0%|
|*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.|
Honeycomb, also known as sponge candy or hokey pokey, is a deliciously crunchy and rich candy that can easily be made at home. With a distinctive airy texture and the appearance of a honeycomb, this sweet treat requires a few ingredients and patience. Slow and steady is the way to go, as rushing things in candy making will always yield candy with the wrong texture and flavor. Our recipe, beyond giving you the wonderful honeycomb, instructs on how to cover it in decadent chocolate for a confection that is as delicious to eat as it is beautiful to look at.
In order to achieve a crisp texture and fluffy appearance, baking soda comes into play. By adding this ingredient to the hot syrup, a million bubbles of carbon dioxide are released, giving the candy pockets of air that will keep as the candy cools off. Baking soda also gives some flavor and allows the candy to be more chewable. To that extent, a note of caution: Honeycomb requires some chewing, thus making it unsuitable for people with extensive dental work that can become loose.
Before you start, we recommend you have everything ready: all ingredients measured, a heavy-bottomed saucepan, a baking pan, a pastry brush, and a candy thermometer. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11x17-inch pan, the honeycomb will be approximately 1/4-inch thick, while a 13x9-inch pan will yield a 1/2-inch candy. For an ever thicker candy, use an 8x8-inch pan. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you make.
Make the Honeycomb
Gather the ingredients.
Prepare a baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 8x8 pan or a 13x9 pan.
Combine the sugar, corn syrup, honey, and water in a large saucepan. 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.
Insert a candy thermometer in the saucepan and cook the mixture over medium heat, without stirring, until the candy reaches 300 F. Do not rush the boiling by using high heat.
Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately, quickly whisk the candy to incorporate the baking soda, and be careful as it will foam up a great deal.
As soon as the baking soda is incorporated, quickly and carefully pour the candy into the prepared baking pan.
Allow it to cool and harden completely, then break it into small pieces.
Coat the Candy With the Chocolate
Combine the chocolate and shortening in a microwave-safe bowl. Microwave in 30 seconds spans, stirring in between, until the chocolate is completely melted.
Using two forks, dip the individual pieces in the melted chocolate so that they are completely covered and place them back on the baking sheet.
Repeat with the remaining honeycomb and refrigerate until the chocolate is set.
How to Store Chocolate Honeycomb
Honeycomb candy is best enjoyed within 24 hours. The candy cannot be left out in the open for an extended length of time as it will draw moisture from the air and become sticky and soggy. Although dipping the candies in chocolate helps it maintain a crispy texture for several days, it is best to eat them as soon as they're made. To maintain the best texture, store in plastic baggies within airtight containers.
Temperature is Key
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.