Introduction: Chocolate-Covered Honeycomb Candy

About: I’m a self-trained cook, cooking (and blogging about it!) for myself and my husband in our condo. Cue the cozy domesticity!

This is exactly like a "Crunchie" chocolate bar, except homemade, so sans preservatives. And more of it. Because I love chocolate-covered sponge toffee!

It makes a LOT so it's perfect for parties, potlucks, and bringing to work to pawn off of colleagues so one doesn't devour the entire pan by oneself. Not that I know anything about that.

Want a pan to devour yourself? Let's get bubbling!

Step 1: Make Your Syrup

The base of this treat is a syrup made up of three types of sugars, which we boil the heck out of, and caramelize.

Chocolate-Covered Honeycomb

  • 1 1/2 c. sugar
  • 1/2 c. water
  • 1/4 c. honey
  • 1/4 c. corn syrup
  • 1/4 c. baking soda, sifted
  • 1 c. semi-sweet chocolate chips

Mix sugar and water together and stir in honey and corn syrup. Boil until golden amber, and a spoonful of syrup dropped in a cup of cold water will harden and break when touched (i.e. boil to a hard-crack stage). This will take a little while, but be sure to keep stirring every minute or so, and watch that it doesn't burn.

Step 2: Wherein We Bubble

This is my favourite part: So much fun. Like a volcano of hot candy foam!

Line a cookie tray with wax paper and put within easy pouring distance.

Stir SIFTED baking soda into syrup mixture.

Be warned, the mixture will bubble more than you can imagine, so be prepared with your cookie tray lined with wax paper.

Pour the bubbly mixture onto the wax-paper lined tray and let cool. (I stuck mine in the freezer. I wanted results, and I wanted them fast!)

Step 3: ALL the Chocolate!

When your tray of hot, bubbly candy foam is cool, spread melted chocolate chips over the sheet of honeycomb candy. Let cool. (Again, I stuck mine in the freezer. Patience is over-rated.) When chocolate is hardened, break candy into chunks with a fork. Eat, crunch, and enjoy! Store remainder in fridge in an air-tight container.

Pro Tip: Be sure to SIFT your baking soda! Or else you'll end up with lumps of chocolate covered baking-soda. Not that I've done that or anything. At least...not more than once!