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Chocolate Dipped Honeycomb
You can make your own honeycomb with this interesting
and delicious recipe! Then dip in chocolate to savor every drop.
Honeycomb Ingredients:
- 1/4 cup of water
- 1/2 cup light corn syrup
- 1/4 cup honey
- 2 cups granulated sugar
- 1 tablespoon baking soda
Chocolate Choices (Use approximately 12 oz of one of the following chocolates):
- INDULGENCE
Ultra Couverture
Dipping & Enrobing Chocolate (tempering required) - Bada Bing Bada Boom Dippping & Enrobing Chocolate (no tempering)
- Revolutionary Chocolate (no tempering) - this chocolate remains
in a liquid state!
Method:
| 1. | Line a baking sheet with aluminum foil. Then, spray the foil with a cooking spray so that it won’t stick. For ¼” thick honeycomb, use an 11” x 17” pan. For a medium honeycomb (about 1/2” thick) use a 13” x 9” pan. |
| 2. | In a large saucepan, stir in the honey, corn syrup and sugar with the ¼ cup of water. Be prepared! The mixture will triple in size. |
| 3. | When the mixture above is completely mixed, use a damp paper towel to wipe away any stray sugar from the sides of the sauce pan. |
| 4. | Cook the mixture over medium to high heat. DO NOT STIR. When the mixture reaches 300° F take if off of the hot stove burner. We recommend using a candy thermometer so you’re sure you’re at 300° F. |
| 5. | After you’ve taken the mixture off of the heat, quickly add all of the baking soda. Don’t delay - wisk the mixture to incorporate the baking soda. Have fun watching it foam up like a school science project. |
| 6. | When everything is fully mixed, slowly pour the mixture into the baking sheet lined with the foil and sprayed with the cooking spray. |
| 7. | After the candy is hardened completely it will be cool enough to break into what ever sized pieces you want. |
| 8. | If you don’t want the chocolate covered honeycomb to harden, dip it into our ready to use Revolutionary Chocolate. |
| 9. | If you want the chocolate to set up (harden) and you’re using Chocoley INDULGENCE Ultra Couverture Dipping & Enrobing Chocolate, temper the chocolate using the directions that came with your chocolate, or read the tempering directions here.
If you want the chocolate to set up (harden) and you’re using Chocoley Bada Bing Bada Boom Dipping & Enrobing Chocolate, melt the chocolate using the directions that came with your chocolate, or read the directions here. |
| 10. | If you want the entire piece of candy covered in chocolate, use dipping forks to dip the honeycomb pieces. Or, you can hold the honeycomb and dip most of the piece in the chocolate – leaving a piece uncovered for people to see the honeycomb. |
| 11. | Place chocolate covered honeycomb pieces on heavy weight dipping sheets and put in the refrigerator until the chocolate is dry – about ten minutes. |
| 12. | Store the candy in Ziploc baggies and Tupperware
type containers so prevent the honeycomb from drawing moisture
from the air. Eat this incredible candy within 24 hours.
|