Chocolate covered honeycomb

Other

2 servings

Very Easy

45 min

1347 Kcal

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 2 cups granulated sugar
• 1/2 cup Light Corn Syrup
• 1/4 cup Honey
• 1/4 Water
• 1 Tbsp Baking Soda

You may like

Chocolate easter eggs filled with chocolate custard and topped with m&m's

Preparation

• Add the sugar, corn syrup, honey and water into a pot that has at least 3 times the head space. The entire thing poofs up like crazy in a bit and overflowing sugar is a huge mess.
• Stir the ingredients together until smooth with no lumps. Put the candy thermometer into the mixture. Turn the heat onto medium-high.
• Wait, no stirring, until the mixture reaches at least 300 degrees. The brown caramel color is what you're going for. Turn the heat off. Wait for at least a minute until the mixture has stopped bubbling.
• Add that generous Tablespoon of baking soda to the mixture. Stir. Watch for the poof. Pour into your lightly floured, buttered pan. Don't fill it up all the way because the entire mixture keeps poofing.
• Let sit for 2 hours until hard. Hit with a hammer to break up.

Questions

Photos of members who cooked this recipe