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Chocolate Dipped Honeycomb

The perfect holiday treat to snack on or to give!
Course Dessert
Cuisine French
Keyword Dessert, Gift
Cook Time 20 minutes
Total Time 20 minutes
Servings 18 peices
Calories 450kcal
Cost 5$


  • 1/2 tbsp Baking Soda
  • 2 1/3 cups Granulated Sugar
  • 4 tbsp Liquid Honey
  • 3 tbsp Water
  • 1 tsp Water
  • 7 oz Preferred Chocolate I used dark chocolate


  • Line an 11 X 8 baking dish with parchment paper. 
  • Measure out all ingredients as this recipe comes together very quickly.
  • In a medium pot, combine sugar, honey and water over medium high heat. Heat mixture till you reach 300℉. Do not stir mixture, let it do its thing. 
  • Once your sugar has reached 300l add baking soda and whisk until combined. Transfer quickly to prepared baking dish. Do not touch it, this stuff is insanely hot and will burn you. Allow honeycomb to cool for 30 minutes. 
  • Once at room temp, break honeycomb into desired pieces. 
  • Melt chocolate and dip honeycomb pieces into chocolate. 
  • Allow chocolate to harden and store in an airtight container for up to 2 weeks. 


  • Making any type of candy requires a candy thermometer. Sugar is very finicky and once it reaches a certain temperature, you can’t go back. When making candy stick to the directions as precisely as possible!
  • To make the honeycomb even more special, find a nice gift box to put them in. The dollar store or any department store is stocked with beautiful boxes for cheap! Pick up a few and give yourself a pat on the back for pulling a Martha Stewart during the holidays. 
  • Honeycomb is characterized by its bubbly center. To keep as many of the bubbles as possible, do not touch the baking dish once the mixture has been poured in, just let it settle on its own.