Description
Chocolate Coated Honeycomb is a crunchy, sweet treat with a satisfying texture and rich chocolate coating. The honeycomb candy is light and airy, with a delicate honey flavor that pairs perfectly with dark chocolate. A sprinkle of flaky sea salt on top elevates this indulgent snack, making it perfect for sharing or gifting!
Ingredients
For the Honeycomb:
2 ½ teaspoons baking soda
¼ teaspoon cream of tartar
½ cup water
1 tablespoon honey
1 ¾ cups granulated sugar
¼ teaspoon kosher salt
¾ cup golden syrup or dark corn syrup
For the Chocolate Coating:
24-ounce dark chocolate bar (or high-quality chocolate chips), finely chopped
Flaky sea salt, for garnish
Instructions
- Prepare the Baking Sheet: Cover a half sheet pan with parchment paper and spray it lightly with nonstick spray to prevent the honeycomb from sticking.
- Prepare the Baking Soda and Cream of Tartar: In a small bowl, combine the baking soda and cream of tartar. Set the mixture aside, ready to add to the candy later.
- Cook the Honeycomb Mixture: In a heavy-bottom saucepan, combine the water, honey, granulated sugar, golden syrup, and kosher salt. Over medium heat, bring the mixture to a boil, stirring initially just to dissolve everything. Once it starts boiling, stop stirring to prevent crystallization. Let the mixture continue to boil over medium heat until a thermometer reads 300°F (149°C), which is the hard crack stage.
- Add the Baking Soda and Cream of Tartar: Remove the saucepan from the heat and immediately whisk in the prepared baking soda and cream of tartar mixture. Whisk constantly as the mixture will rapidly expand and bubble up, lightening in color and becoming airy. Be careful not to over-mix, or the honeycomb may deflate.
- Pour and Cool the Honeycomb: Pour the molten candy onto the prepared baking sheet in an even layer, about ½ to 1 inch thick. Let it cool completely, which will take about 2 hours.
- Shatter the Honeycomb: Once the honeycomb has cooled and hardened, break it into large shards. You can do this by hand, smashing it with a rolling pin, or by picking up the entire piece and dropping it back on the sheet pan to break it into pieces.
- Make the Chocolate Coating: Melt the dark chocolate over a double boiler or in the microwave. If using the microwave, heat the chocolate in 10-second intervals, stirring after each session until it is fully melted and smooth.
- Coat the Honeycomb with Chocolate: Using two forks, dunk each piece of honeycomb into the melted chocolate, coating it completely. Allow any excess chocolate to drip off before placing the coated pieces on a wire rack set over a baking sheet. While the chocolate is still wet, sprinkle each piece with a pinch of flaky sea salt for extra flavor.
- Let the Chocolate Set: Let the chocolate coating set at room temperature or in the fridge until firm, which should take about 30 minutes to an hour.
- Store and Serve: Once the chocolate has set, store the chocolate-coated honeycomb in an airtight container for up to 2 weeks.
Notes
- Milk Chocolate Version: For a sweeter option, you can substitute dark chocolate with milk chocolate for the coating.
- Nutty Honeycomb: Add crushed nuts such as hazelnuts or almonds to the melted chocolate before coating the honeycomb pieces.
- Spiced Version: Add a pinch of cinnamon or chili powder to the melted chocolate for a spiced kick.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Candy
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 140 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
