I’ve always loved all things having to do with bees and honeycomb. Bees are just amazing creatures and their honey is so beneficial for us. So when I saw chocolate covered honeycomb a few months ago at a swanky grocery store, I grabbed it thinking it was real honeycomb! But it turns out that it’s really just a really impressive looking candy. So I had to learn how to make it and then share this Chocolate Covered Honeycomb recipe with you!
When I say this is an easy candy recipe, I mean it. The four year old helped me with all the cooler steps. It’s sweet and crunchy yet almost melts in your mouth all at the same time. It looks like a butterfinger candy bar but tastes like honey and is a much gentler texture. It’s good and would make amazing holiday gifts.
How to Make Chocolate Covered Honeycomb
So what do you need to make it?
Honey, corn syrup, sugar, chocolate coating, a deep pan and parchment paper.
It’s going to seem like these ingredients won’t make much candy but it will! Do not double unless you need enough for an army.
Start by combining 1/4 cup of honey, 1/2 cup corn syrup, 2 cups of sugar and 3 tablespoons of water in a deep sauce pan and stir together. Now’s the important part. Turn the stove to a medium high heat and do not stir it! Let it cook together until it reaches 300 degrees or about 12-13 minutes. You want it to be a nice light amber color.
While this is cooking, line your pan with parchment paper and grease it liberally.
When it’s ready, remove it from the heat and stir in 1 tablespoon of baking soda. Watch out because it’s going to react quickly.
Whisk or stir it together briefly until well combined. Do not over stir.
Now pour it into your pan and let it set. Yes, that is the real color. It went from the light orange color above to the bright orange as it cooled.
Now you just need to let it set and harden for 30 minutes. Go do your nails or come do my laundry, whatever floats your boat.
When it is hard all the way through, take a knife and cut off pieces. Do this over a sheet of parchment paper because it crumbles easily.
You’re going to be left with a pile of honeycomb candy such as this. The great part is that you can eat it just like this! It’s still yummy. But if you’re in a high humidity area, such as Houston, the candy will start melting if not stored airtight. So the best option for me is to cover it in chocolate to make it last longer.
You can use any type of chocolate that you wish such as milk chocolate chips or dark chocolate chips to cover the candy. I went for the easy route and just picked up chocolate candy coating at the grocery store (in the baking aisle).
Melt the chocolate in your microwave. Slowly dip the candy into the chocolate, using a spoon to make sure all sides are covered. Then use a fork to pick up the candy and tap it lightly on the side of the bowl to get rid of excess chocolate before placing it on parchment paper to set. If you use real chocolate chips the chocolate can take up to an hour to harden. The chocolate candy coating was set in minutes.
Once the chocolate has hardened, you’re ready to go!
Try a piece and then come back here and tell me what you think.
You can find this recipe on my Pinterest page as well.
- 1/4 cup honey
- 1/2 cup corn syrup
- 2 cups sugar
- 3 tablespoons water
- 1 tablespoon baking soda
- Chocolate Candy Coating
- Combine honey, corn syrup, sugar and water in a deep pan on the stove. Stir together quickly and then turn the stovetop to medium high and do not stir again. Watch closely to keep from bubbling over. Cook until mixture reaches 300 degrees, about 12-13 minutes and a light amber color.
- While mixture is cooking, prepare a deep pan by lining it with parchment paper and greasing it liberally.
- When mixture is at 300 degrees or a light amber brown, remove from heat and quickly stir in 1 tablespoon of baking soda. Mixture will expand rapidly.
- Pour into prepared pan and let cool and harden for 30 minutes.
- When the candy is hard, cut into smaller pieces over a sheet of parchment paper.
- Melt chocolate in microwave according to package directions. Coat candy in chocolate and set aside on parchment paper to harden.
Amy Greene says
I had no idea you could make your own honeycomb! I may just have to try this. I have bought this at the store, but I really love the idea of making it myself.
We’ve always called this “seafoam” brings back memories!!
ThisJoneycomb recipe is delicious and easy to make! I can’t believe I’m making my own honeycomb
Bring me some!
Hi, what did yiu use to grease the parchment for the candy.
Thank you and it looks wonderful.
You can use a light coating of cooking oil, coconut oil or shortening.
In Buffalo it’s called Sponge Candy! I didn’t think anyone else outside of Western New York knew this existed!
In Canada its called a Crunchie bar. I used to love them when i was little, but its actually quite common around the world lol.
Bobbie Byrd says
They’re not common here at all.
Did you see this at Sprouts, too? I also grabbed a couple from the bulk section thinking it was real honeycomb. Oops. It tasted good, though. Can’t wait to try this recipe!
I did first see it at sprouts but I didn’t buy any so then I really had to make it to figure out what I was missing.
Can you use the Splenda/Sugar combined to cut down on the sugar content?
I have not tried it but I would not think so. it’s the crystalization of the sugar that makes the candy.
I am SO going to make this when the weekend rolls around! I bet this will satisfy my Violet Crumble craving without having to pay a fortune in shipping a bulk order of them! Assuming I don’t screw it up i’ll share this on my blog since I need to get back to regular blogging. Thanks!!
Hi! I made this recipe today because it sounded amazing and it does taste good but mine came out incredibly hard. I can eat it but its very difficult. Is it supposed to be that way or can you suggest something I may have done wrong? Any help greatly appreciated, awesome recipe!
It is slightly hard but shouldn’t hurt your teeth to eat it. Maybe try making it again but watch it on the stove and don’t let it get too hot.
Oh my gosh! I used to eat this as a kid and I remember thinking that it was actually made out of real honeycomb… lol! Thanks so much for this recipe, I’m trying it I out tomorrow!
I first had my taste of honeycomb candy at Disney Land in Cali. Some 30 years ago. Until now didnt know where to find, let alone make it myself. I am no Betty Crocker, but it’s worth a shot.
let me know how it turns out!
Thank you! We call it crunchie in England and I’ve been missing it for quite some time now. Also love the easy to follow instructions
Bobbie Byrd says
Video Beagle says
Thanks for posting! I got some of this at Sprouts today thinking, like you had, it was a real honey comb.
After trying it I was thinking “huh, that’s not the texture I’d think honeycombs would have….I’ll google and see what it is I just ate.” And you answered my question right off! 😀
??? I m so glad I am not alone. I feel quite silly but this was a fun treat all the same ?
Aww man I couldn’t get the mixture to harden and I waited 45 minutes! It’s almost like a butterscotch taffy. I’m going to try again soon, maybe I didn’t mix the baking soda well enough
Bobbie Byrd says
Did you get it to work? Mine is very hard when done. If you live in a very humid area, I do, and you’re doing it on a humid day it might be the cause.
Allyson clewlow says
I found the chocolate melted the honeycomb into a sticky mess what did I do wrong ?
Made this today!! Easy peasy!! It came outo perfect, I followed the directions to the tee and it’s so airy and perfect!! Thank you!
This brought back fond memories of my mother.It was her favorite Easter candy and went by molasses puffs. Thanks for sharing.
Bobbie Byrd says
Thank you for telling me about your mom.
Thqnks for finally talking about Recipe for Chocolate Covered Honeycomb — Clumsy Crafter Loved it!
Anne Marie Miller says
I thought this was real for the last 8 years and just now took time to look at the ingredients and look it up. I’m so sad!
Bobbie Byrd says
Ha! Well you have plenty of time to make up for it now!