I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.
Over the years I've seen plenty of honeycomb candy and thought it looked delicious. I also assumed that it was difficult to make so I've never made it myself. The other day I was going through recipes looking for a treat I could make without turning on the oven and I came across chocolate covered honeycomb candy. After reading the recipe I realized it wasn't nearly as hard to make as I thought it was!
The candy itself only has 4 ingredients in it. Basically I boiled Dixie Crystals sugar, corn syrup, and vinegar. That's it! I used a candy thermometer to bring it up to temperature. Unfortunately I ran out into the living room with about 45 degrees left to go thinking I had plenty of time and when I came back in my honeycomb was 30 degrees over where it should have been.
I thought I could save it and so added the baking soda and placed it in the pan. This was a bad move. It smelled burnt and the pan I was using was too small so it rose over top of it and flowed onto my counter where it hardened. Not a pleasant experience. The only good thing is that the candy does come off of surfaces easily with hot water.
I tried again and this time pulled it off the heat at the right temperature and put it in the correct size pan. The candy grows when the baking soda hits the vinegar so beware! That's how the bubbles in the honeycomb get made. I poured it into the pan and let it set. Another word to the wise is let it cool somewhere cool. Mine looking gorgeous and then I left them in my window and when the sun hit the window the candy started melting!
Once I got the candy cooled it was easy to take it out of the pan and break into pieces. I then dunked them in to chocolate and topped them with Sweets & Treats Sprinkles for a pop of color. I couldn't wait to try them so as soon as the chocolate hardened I popped one in my mouth.
This Chocolate Covered Honeycomb Candy is so tasty! The honeycomb is sweet and has a caramel flavor and almost melts in your mouth. The chocolate adds a bit of a contrasting flavor which really works. I can totally see myself popping a few of these in mine and J's lunchboxes this year as an after lunch sweet!
- ½ c. granulated sugar
- ½ c. corn syrup
- 2 t. vinegar
- 2 t. baking soda
- 8 oz. chocolate candy melts
- ¼ c. Sweets & Treats Sprinkles
- In a medium saucepan combine the sugar, corn syrup, and vinegar. Cook over medium high heat, stirring constantly, until the sugar has dissolved.
- Continue cooking without stirring until the temperature reads 300 degrees on a candy thermometer. Keep a close eye on it as it goes fast!
- Remove from heat and stir in the baking soda.
- Pour into a 9 x 9 pan lined with parchment paper. Do not spread the candy, just let it spread out naturally. It will not take up the entire pan.
- Once it has cooled break it into small pieces.
- Place the chocolate in a microwave safe dish and microwave in 20 second intervals, stirring after each interval, until it is melted.
- Dip each piece of candy into the chocolate and place on a parchment paper lined baking sheet. Quickly sprinkle with the sprinkles. Allow the chocolate to harden and enjoy!
- Store candy in an air tight container for up to 2 weeks.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Snacks:
Chocolate Covered Honeycomb Candy from Hezzi-D's Books and Cooks
Funfetti Rice Krispies Treats from Kelly Lynns Sweets and Treats
Mochi Donuts with Salted Caramel Glaze from Simply Healthyish
On the Go Granola Pouch from Jen Around the World