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Chocolate-Dipped Honeycomb

User Rating 4 Star Rating (8 Reviews)


(c) 2007 Elizabeth LaBau, licensed to About.com

Honeycomb cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky, soggy mess. To prevent this, it should be stored in baggies within airtight containers. Dipping the candies in chocolate helps, and the chocolate-dipped candies will last several days, although it is best eaten soon after it is made.

You can control the thickness of the honeycomb by selecting a pan size based on your preference. If you use an 11x17 pan, the honeycomb will be approximately ¼” thick, while a 13x9 pan yields a ½” candy and an 8x8 pan produces an even thicker honeycomb.

Prep Time: 25 minutes

Total Time: 25 minutes


  • 1/4 cup honey
  • 1/2 cup light corn syrup
  • 2 cups granulated sugar
  • 1 generous tbsp baking soda
  • 1/4 cup water
  • 12 ounces dark chocolate
  • 2 tbsp shortening


1. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.

3. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees.

4. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, and be careful—it will foam up a great deal!

5. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.

6. Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:

7. Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.

8. Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet. Repeat with remaining honeycomb and refrigerate until chocolate is set. Best enjoyed within 24 hours.

User Reviews

Reviews for this section have been closed.

 2 out of 5
Volcano-like expansion, 1 Tablespoon baking-soda?, Member bratista

My mother used to make a similar recipe when I was a child, only hers did not cause this much problems. Everything was going fine, followed the instructions to the T, then when I added what I thought sounded like too much baking soda myself (1 Tablespoon is written, instead of 1 teaspoon) the mixture went from 1/4 inch instantly up 10"" in my large diameter stove pot. It also instantly burnt, sending the smell all over the house. I had to drop it in the sink at one point because it was bubbling up everywhere. My mother informed me her recipe was only 1 tsp of baking soda but yielding similar amounts, she also added molasses to hers, but that may make it harder to tell when the mixture is about ready because it darkens the color. I think this may have been a typo with the recipe, but if it seriously needs to expand a foot in height and almost a foot in width---this is not 3x the amount. I only had 1/4 of the mixture in the pot before baking soda was added. This was a volcano like effect, with no vinegar or acidic based ingredients. If anyone knows what may have went wrong, please let me know. I am looking for a different honeycomb recipe--as the one on the chemistry section of this same site lists 1 tsp. Wish I had found that first!

81 out of 90 people found this helpful.

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