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 06/17/19
Crunchie bars - showing honeycomb centre
Atw Photography / Getty Images
  • Total: 37 mins
  • Prep: 25 mins
  • Cook: 12 mins
  • Yield: 1 1/2 lbs honeycomb (8 servings)
Nutritional Guidelines (per serving)
537 Calories
18g Fat
95g Carbs
4g Protein
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Nutrition Facts
Servings: 1 1/2 lbs honeycomb (8 servings)
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 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 it is best eaten soon after it is made.

You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11 by 17 pan, the honeycomb will be approximately 1/4-inch thick, while a 13 by 9 pan yields a 1/2-inch candy and an 8 by 8 pan produce an even thicker honeycomb.

Ingredients

  • 1/4 cup honey
  • 1/2 cup light corn syrup
  • 2 cups granulated sugar
  • 1 generous tbsp. baking soda
  • 1/4 cup water
  • 12 ounces dark chocolate
  • 2 tbsp. shortening

Steps to Make It

  1. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Combine the sugar, corn syrup, honey, and 1/4 cup 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.

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

  4. 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 to incorporate the baking soda, and be careful—it will foam up a great deal!

  5. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.

  6. Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:

  7. Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.

  8. Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet. Repeat with remaining honeycomb and refrigerate until chocolate is set. Best enjoyed within 24 hours.