Honeycomb candy

Time 45 minutes
Yields Makes 2 generous pounds honeycomb
Honeycomb candy
(Anne Cusack / Los Angeles Times)

Line a rimmed baking sheet with greased parchment paper or a silicone baking mat.


In a large, heavy-bottom saucepan, combine the sugar, honey, corn syrup and water and bring the mixture to a boil over medium-high heat. Continue cooking until a candy thermometer reaches 300 degrees, then slowly whisk in the baking soda (be careful, the mixture will bubble dramatically and increase to approximately 4 times its original volume).


Pour the mixture onto the baking sheet and set the sheet aside until the honeycomb is cooled to room temperature, about 30 minutes.


While the honeycomb is cooling, melt the chocolate. Place the chocolate in a bowl set over a simmering bowl of water, stirring, until the chocolate is melted; alternatively, melt the chocolate in batches in a glass bowl in the microwave, stirring every 10 seconds or so until the chocolate is fully melted.


Break the honeycomb into bite-sized pieces. Using two forks, carefully dip each piece in the melted chocolate to coat, gently shaking each piece to remove the excess chocolate. Place the pieces on a parchment- or silicone-lined baking sheet to cool. If desired, sprinkle the freshly coated honeycomb with chopped nuts for decoration. Store the pieces on parchment or wax paper in an airtight container in a cool, dry place.

Hot sugar is sticky and can easily burn you. Be careful when handling, and wear heat-resistant “sugar gloves” if desired to protect your hands.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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