- Prep Time
- 2 tablespoons honey
- 1/4 cup light corn syrup
- 1 cup sugar
- 1 Tbsp water
- 1 3/4 tsp baking soda
- 1 cup chocolate
- Combine the honey, corn syrup, sugar and water in a large deep pot and stir until there are no dry patches in the sugar. Please use a deep pot for this recipe since the sugar mixture will triple in size during the cooking process later on.
- At this point, also line a baking sheet with parchment paper and measure out the baking soda in to a small bowl since you will need to pour it all in to the caramelized sugar all at once. Always good to be prepared!
- Place a candy thermometer in the pot and place on high heat. Please do not touch the mixture at this point! If you try mixing it, the sugar might seize up and you will be left with a crystallized mess. So just leave it alone, but stay close by. The mixture will melt and begin to bubble very quickly.
- When the sugar mixture is an amber color and the candy thermometer reaches a temperature of exactly 300 degrees F, which takes only 5 minutes, take the pot off the stove and immediately add the baking soda. Whisked vigorously until well combined. Please note that while you are whisking, the mixture is going to triple in size and become very hot foam. Please be careful not to get your fingers near that mixture or you will burn yourself.
- Gently pour the foam mixture on to the baking sheet and let the mixture cool for 2 hours.
- Once the candy cools, break it in to pieces, just like a brittle.
- Melt the chocolate in the microwave in 30 second increments (should take around 1 and a half minutes) until melted then dip the honey comb candy to coat completely. You don’t have to coat the candy in chocolate but you must store it in an airtight container or it will begin to soften from the moisture in the air within a matter of just hours!
- Place the dipped honey comb back on to the parchment lined baking sheet and place in the fridge for 10 minutes to set.