A crunchy honeycomb (also known as cinder toffee or sponge toffee) candy coated in smooth, rich chocolate is a nostalgic treat I love to make during the holidays or for special homemade gifts. The caramelized sugar base paired with airy texture and crisp snap makes every bite irresistible. Dipped in melted chocolate and optionally topped with a drizzle or sprinkles, it’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love how this candy brings together the fun of a science experiment with the delicious reward of a sweet treat. The baking soda creates that iconic bubbly texture, giving each bite a light, crunchy feel. I also appreciate how easy it is to customize with different types of chocolate or festive toppings. It’s no-bake, visually impressive, and makes a great addition to holiday cookie boxes or party trays.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups granulated sugar
½ cup water
⅓ cup light corn syrup
3 tablespoons honey
4 teaspoons baking soda
1 pound chocolate almond bark or chocolate melts
White chocolate melts (optional, for drizzle)
Sprinkles (optional)

directions

I start by lining a 9×13 baking dish with parchment paper, leaving some overhang to help lift the candy out later.
In a heavy-bottomed pot, I combine sugar, water, corn syrup, and honey, stirring gently to mix.
I cook the mixture over medium-high heat without stirring until it reaches about 300°F (hard-crack stage) and turns a light caramel color.
Once off the heat, I quickly stir in the baking soda. It foams and expands rapidly, so I move fast.
I pour the foamy mixture into the prepared dish without spreading it—letting it expand naturally.
I let the candy cool and harden completely for about an hour.
Once set, I lift it out and break it into bite-sized pieces.
I melt the chocolate almond bark in 30-second microwave intervals, stirring until smooth.
Then, I dip each piece of honeycomb into the melted chocolate and let any excess drip off.
I place the dipped pieces on parchment, adding sprinkles or a white chocolate drizzle if I feel fancy.
Finally, I let the chocolate coating set completely before serving or storing.

Servings and timing

Yield: 16 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: About 1 hour 20 minutes (including cooling and setting)

Variations

I sometimes skip the chocolate coating for a more classic, crunchy honeycomb flavor. When I’m in the mood for something richer, I go for dark chocolate or a swirl of white and milk chocolate together. If I need a vegan option, I swap out the honey for more corn syrup or a plant-based alternative and use vegan chocolate. It’s also fun to add seasonal sprinkles to match the occasion.

storage/reheating

I keep the finished candy in an airtight container at room temperature for up to 5 days, though I find the texture is best within the first day or two. I never refrigerate it, since that can add unwanted moisture and soften the crunch. There’s no reheating needed—just grab a piece and enjoy.

FAQs

What’s the best way to break the honeycomb without crushing it?

I like to lift the whole slab out of the pan using the parchment and use my hands or the back of a spoon to gently tap it into pieces. A serrated knife can help if I want cleaner cuts.

Can I make this without a candy thermometer?

Yes, I watch the color closely. When the sugar mix turns a light caramel shade, I remove it from heat. It’s important not to let it get too dark, or it might taste burnt.

Why didn’t my candy foam up properly?

This usually happens if I don’t mix the baking soda quickly or thoroughly enough. Also, using fresh baking soda helps ensure a strong reaction.

Can I use other types of sugar or syrup?

I’ve had the best results with granulated sugar and light corn syrup. Dark corn syrup can make it taste more molasses-like, which is fine if that’s the flavor I want.

Can I freeze chocolate-covered honeycomb?

I wouldn’t recommend freezing it. The moisture from thawing can ruin the crisp texture and make the candy sticky or soggy.

Conclusion

This chocolate-covered honeycomb candy is one of those treats that looks fancy but comes together with just a few pantry ingredients and some basic technique. I love how dramatic it looks once dipped and drizzled, and how it always gets rave reviews whenever I share it. Whether for a holiday gift or a cozy weekend project, it’s a recipe I come back to again and again.

Chocolate Covered Honeycomb Candy (Cinder Toffee)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes
Yield: 16 servings
Category: Candy / Dessert
Method: No Bake / Candy Making
Cuisine: American / Treats
Diet: Vegetarian

Print Recipe

Description

A crunchy honeycomb (cinder toffee) candy coated in smooth chocolate

Ingredients

1½ cups granulated sugar
½ cup water
⅓ cup light corn syrup
3 Tablespoons honey
4 teaspoons baking soda
1 pound chocolate almond bark or chocolate melts
White chocolate melts (optional, for drizzle)
Sprinkles (optional)

Cook Mode Prevent your screen from going dark

Instructions

Line a 9×13 baking dish with parchment paper, leaving some overhang to lift the candy later.
In a heavy‑bottomed pot, combine the sugar, water, corn syrup, and honey. Stir gently to combine.
Cook over medium‑high heat without stirring until the mixture reaches ~300 °F (149 °C) (hard‑crack stage) and becomes a light caramel color.
Remove from heat, then immediately stir in the baking soda—just until combined. The mixture will foam and expand.
Quickly pour the foamy mixture into the lined baking dish. Do not spread or flatten—it will self‑expand.
Let the candy cool completely (about 1 hour).
Once cooled, lift the candy out using the parchment overhang and break into pieces by hand, knife, or gentle tapping.
Melt the chocolate almond bark (or melts) in 30‑second microwave intervals, stirring until smooth.
Working quickly, dip each honeycomb piece into the melted chocolate, tapping off excess.
Place the dipped pieces back on parchment, immediately add sprinkles or drizzle with white chocolate if desired.
Let the chocolate coating fully set before serving or storing.

Notes

Store in an airtight container at room temperature for up to 5 days; the texture is best in the first 1–2 days.
If you don’t have a candy thermometer, pull off when the sugar is light caramel in color (avoid over-darkening).
Make in smaller batches if doing many—when baking soda is added, it foams up significantly.
You can skip the chocolate coating or use milk, dark, or white chocolate.
To make it vegan, omit honey and use all corn syrup or a vegan substitute, and use vegan chocolate.