Chocolate Coated Honeycomb
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This recipe makes enough to fill a large cookie jar with honeycomb chunks!
For the honeycomb:
  • 1¼ teaspoon baking soda
  • 200g (or 1 cup) granulated sugar
  • 85g (or ¼ cup) Golden Syrup or corn syrup
  • 2 tablespoons water
For the chocolate coating:
  • 30g (or 1 ounce) dark chocolate
  • 30g (or 1 ounce) white chocolate
First, make the honeycomb:
  1. Line a large baking sheet with a piece of baking parchment and ready a whisk and, if you have one and want to use it, a candy thermometer. The candy thermometer is totally optional, but I like to use it to make sure the caramel has come to the right temperature.
  2. Measure out the baking soda and add it to a small bowl. I like to do this before I start cooking the caramel.
  3. Combine the sugar, golden syrup (or corn syrup) and water in a large saucepan. Once you add the baking soda to the caramel, it will bubble up light crazy, so make the sure to use a good-sized pan. The pan I used can hold about 2½-liters or 2½-quarts of water.
  4. Heat over low heat, stirring with a metal spoon until the sugar has dissolved.
  5. Once the sugar has dissolved, crank the heat up to medium-high and wait patiently while the mixture bubbles and turns into a golden caramel. If you’re unsure about this step, use a candy thermometer and wait until the caramel reaches a temperature of 150°C/300°F. It’s okay to cook the caramel a little longer, but it needs to reach this temperature otherwise it won’t reaches the ‘hard crack’ stage and become brittle and hard once it has cooled.
  6. If you don’t want to use a candy thermometer, or if you don’t have one, keep your eyes on the caramel. As soon as the caramel gets a little darker around the edges of the pan, it should be hot enough. If you’re using golden syrup, this can be tricky, as the golden syrup gives the sugar mixture a golden color to begin with. Just look for the darker (more mahogany colored) caramel. Don’t let it get too dark though; the caramel will continue to darken as it cools.
  7. Once you like the color of the caramel, take the pan off the heat. Immediately sprinkle in the baking soda and whisk it in. Whisk for 5 seconds, then pour the bubbling caramel onto the lined baking sheet. The mixture will continue to expand and bubble, but it will soon settle down. Allow the honeycomb to cool to room temperature.
Once the honeycomb has cooled to room temperature, melt some chocolate:
  1. First, melt the dark chocolate in the bowl of a double boiler or in the microwave. Using a pastry brush, coat half of the hardened slab of honeycomb candy with chocolate.
  2. Melt the white chocolate in the bowl of a double boiler (wash the bowl first) or in the microwave. Again, use a pastry brush to coat the other half of the honeycomb candy with white chocolate. Allow the chocolates to set.
  3. Break the honeycomb slab in large pieces with your hands or a rolling pin. Enjoy!
Recipe by The Tough Cookie at