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
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.
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.)
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.
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.
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.
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.
Dip broken honeycomb pieces into melt chocolate and allow to fully dry on a cooling rack.
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.