Chocolate-Dipped Honeycomb

Chocolate-Dipped Honeycomb

The Spruce / Julia Hartbeck

Prep: 25 mins
Cook: 12 mins
Total: 37 mins
Servings: 8 servings
Yield: 1 1/2 pounds
Nutrition Facts (per serving)
547 Calories
17g Fat
101g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 547
% Daily Value*
Total Fat 17g 21%
Saturated Fat 9g 46%
Cholesterol 5mg 2%
Sodium 497mg 22%
Total Carbohydrate 101g 37%
Dietary Fiber 3g 11%
Total Sugars 95g
Protein 2g
Vitamin C 0mg 0%
Calcium 28mg 2%
Iron 3mg 19%
Potassium 244mg 5%
*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 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.


For the Candy:

  • 2 cups granulated sugar

  • 1/2 cup light corn syrup

  • 1/4 cup honey

  • 1/4 cup water

  • 1 heaping tablespoon baking soda

For the Chocolate Coating:

  • 12 ounces dark chocolate

  • 2 tablespoons shortening

Steps to Make It

Make the Honeycomb

  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. 8x8 pan or a 13x9 pan.

    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. 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 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.

    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, quickly whisk the candy to incorporate the baking soda, and be careful as 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

Coat the Candy With the Chocolate

  1. Combine the chocolate and shortening in a microwave-safe bowl. Microwave in 30 seconds spans, stirring in between, until the chocolate is completely melted.

    Combine the chocolate and shortening in a bowl and melt together

    The Spruce / Julia Hartbeck

  2. 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.

    dip individual pieces of the candy into the chocolate

    The Spruce / Julia Hartbeck

  3. Repeat with the remaining honeycomb and refrigerate until the chocolate is set.

    Chocolate-Dipped Honeycomb on a baking sheet

    The Spruce / Julia Hartbeck

  4. Enjoy!

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.