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Honeycomb candy

Time 45 minutes
Yields Makes 2 generous pounds honeycomb
Honeycomb candy
(Anne Cusack / Los Angeles Times)
1

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

2

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).

3

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

4

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.

5

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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