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)
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.
Nutrition
- Serving Size: 1 g
- Calories: 305 kcal
