4 easy pantry ingredients make this homemade candy recipe a breeze to whip up. This Chocolate Dipper Honeycomb recipe is perfect for any time you want a special treat that comes together quickly.
Honeycomb! Light, airy honeycomb dipped into dark chocolate. Total absolute yum.
I’d make fast friends with anyone who was prepared to gift it to me. It’s true it’s a Cadbury Crunchie Bar slightly deconstructed and by a different name, but for some reason homemade just tastes better. And it would take you the same amount time to make this as it would to walk to the corner store and buy the chocolate bar.
It’s got a handful of ingredients and done in no time flat. Unless you’re like me and use baking powder the first time in lieu of baking soda. Meh, life goes on and since this Honeycomb recipe literally comes together so quickly, I wasn’t too upset about having to remake it.
Tips and substitutions for making Honeycomb:
I made this honeycomb recipe a few times; I’ve used both honey and golden syrup (dark corn syrup) and they both turned out similarly with very little difference in flavour. If you’re vegan corn syrup (golden or light) will work well.
Baking soda cannot be replaced in this recipe and it is imperative that the baking soda is sifted before hand. I am beyond lazy with sifting, but this is a must for this recipe. When added the baking soda causes a reaction to the sugar, creating the air pockets like sponge. Hence the other name for this dish, British Sponge Toffee. If the baking is not sifted, you’ll end up with huge pockets of baking soda powder and not the same sponge like texture that we’re looking for in Honeycomb.
I used a smaller container for the honeycomb to set as I like thicker honeycomb. It you’d prefer a thin honeycomb or honeycomb for decoration I’d recommend placing it on a baking tray (like a 9″ x 13″ or something similar, doesn’t have to be exact). The photo below shows honeycomb set on a larger baking sheet for a thin candy or in a tall rimmed dish for thicker, more sponge like candy.
The Honeycomb recipe on the right in the photo above, set in the red dish, was cooked for about 30-60 seconds too long. The colour should be closer to the Honeycomb on the left, set in the baking sheet. There was a slight toasted flavour to the Honeycomb on the right so to avoid that, ensure the melted sugar is golden brown or light golden brown versus dark or deep golden brown.
How to make a Honeycomb recipe vegan:
I used vegan chocolate in the photos shown; my best friend has a dairy allergy so I used coconut oil and vegan chocolate chips. You couldn’t taste the coconut oil at all and it was just as delicious.
The other ingredients: sugar, corn syrup, water, and baking soda are naturally vegan.
More homemade candy recipes:
- Coffee Toffee (English Toffee Recipe)
- Gummy Bears (refined sugar-free for kids and a wine version for adults)
Light and airy honeycomb dipped in dark chocolate.
- 1 1/2 cups granulated sugar
- 1/3 cup golden syrup, corn syrup or honey
- 1/3 cup water
- 2 tsp baking soda, sifted
- 1/2 cup dark chocolate, chopped or chips
- 1/2 tbsp coconut oil or butter
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Have all your ingredients ready and nearby. It is key that the baking soda is sifted before hand (read post above for info). Have a sturdy silicon spatula ready.
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Line a baking tray or a glass casserole dish with parchment paper ensuring there is a generous overhang of about 2". (For thicker honeycomb use an 9"x13" baking tin and for thinner honeycomb use a baking tray.)
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In a large sauce pan or dutch oven (I used my largest stainless steel sauce pan) heat the sugar, golden syrup, and water together over high heat. Watching closely and stirring occasionally, bring to a boil. Allow to turn a deep amber colour once brought to a soft boil, still stirring every now and then to allow. This should take 5-7 minutes. The mixture will go from amber to burnt quickly so stay close by.
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Remove from heat and add baking soda carefully as the mixture will bubble to more than 4 times its original size. Stir in baking soda well. Quickly (and carefully) transfer the bubbling mixture to the parchment lined tray.
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Allow to fully cool. I let mine sit for a couple of hours before breaking it. Transfer to an airtight container immediately as some humid location will soften the honeycomb.
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When the honeycomb is fully cooled melt the chocolate with oil or butter. This can be done by placing it in a small heat proof bowl over a pot with a bit of simmering water in it. Or by heating for short bursts of time (20-30 seconds) in the microwave.
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Dip broken honeycomb pieces into melt chocolate and allow to fully dry on a cooling rack.
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Chocolate dipped honeycomb will keep for up 7 days in an airtight container depending upon your location and humidity levels.
Canadian Food Creatives Chocolate Valentine’s Collaboration Recipes:
Chocolate Dipped Honeycomb by My Kitchen Love
Chocolate Spice Fig Truffles by The Busy Baker
Cocoa-Rubbed Drumsticks by Chew Street
Gooey Caramel Cookie Cups by Liv for Cake
Mocha Waffle Torte by Cocoa Bean, The Vegetable
Savoury Chocolate Ravioli with Ricotta-Beet Filling by Imagelicious
Two-Bite Mochi Brownies by The Chewy Life
This post was originally published in February 2016 and content as well as photos were updated December 2020.
Enjoy! xo
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Ohhh I love honeycomb candy! So yummy. I haven’t had it dipped in chocolate yet, now I have to- looks delicious!
It’s great isn’t it Mel? A quick and easy treat.
I’ve actually never made honeycomb, but this looks so delicious and airy that I just may have to try it! I imagine it would taste crazy good between layers of a chocolate cake! Thanks for sharing your recipe, Sam. 🙂
It’s like a Crunchie Bar Amanda … a throwback to any candy bar days you might have had. Wait, I’m the only one who had those 😉
This is so smart, I’ll be making it this weekend 🙂
Oooh … I hope you do Angela! I was really pleased with it.
Very impressed you made your own honeycomb. I will have to try that some day! 🙂
It’s so easy Hilary; I think you’d be surprised and pleased with the overall result. Plus, it’s a throwback to childhood with the candy bar association.
Wow, that looks delicous!
I would not have thought about making my own honeycomb! Let alone dipping it in chocolate.. hello homemade crunchie bar 🙂 My Grandfather loved honeycomb, he died when I was very young but one memory I do have is sharing honeycomb candy as a treat with him. Will definitely try this recipe!
What a nice memory! Thanks for sharing it Meaghan.
When we made honeycomb in school I was surprised at how easy it was! And SO delicious. Dipped in dark chocolate is the perfect match. I’m curious, what happened when you tried to use baking powder??
Much like a failed science experiment; not as much foaming and tasted “off”. I was surprised too at the speed and ease which it could be made (when done so properly) 😉
honey comb is one of my childhood favourites and I had no idea it was so easy to make! I actually like it when it gets a bit of moisture and goes a little chewy. this made me very happy 🙂
I keep trying not to make it as they are way too easy to indulge in. I’m glad my post made you happy 🙂 That makes me happy. Also, I should check my comments filter!
OMG my husband LOVES this stuff. Last time he ate too much and had a sore belly. lol… it’s so good.
Hahaha. That’s usually the case with my husband too! I almost always have a yogurt sauce nearby to kill any sort of spice for him.
I loved this stuff as a kid! I had no idea it was so easy to make! This could be dangerous now 😀
It’s is so easy to make. And kind of a neat science experiment too when adding the baking soda. I haven’t seen a Crunchie Bar in forever and this recipe really hit the spot for it.