Short description

I love how this simple candy transforms just three ingredients—sugar, honey (or golden syrup), and bicarbonate of soda—into crispy, airy honeycomb that’s perfectly crunchy and oh-so-addictive when dipped in rich dark chocolate.

Quick and Easy 3‑Ingredient Honeycomb with Chocolate

Why You’ll Love This Recipe

I adore this recipe because it comes together in under 30 minutes and uses only pantry staples. The texture is delightfully light and crunchy thanks to the chemical reaction of the bicarbonate of soda, and the dark chocolate coating adds that luxurious touch I crave. It’s ideal for last-minute treats or thoughtful homemade gifts!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Caster sugar
Honey or golden syrup
Bicarbonate of soda (baking soda)
Dark chocolate (for dipping)

Directions

Prepare the tin – Line a 22 cm (about 9″) square baking tin with non-stick greaseproof paper so the honeycomb won’t stick.
Combine sugar and syrup – Place the caster sugar and honey or golden syrup into a high‑sided saucepan. Heat slowly over low heat until the sugar fully dissolves, stirring gently.
Cook to caramel – Increase the heat and carefully whisk until the mixture reaches around 140 °C (just past soft‑ball stage), forming a deep amber caramel.
Add bicarbonate – Immediately remove from heat and whisk in the bicarbonate of soda. The mixture will foam up dramatically—this is normal and gives that airy texture.
Set the honeycomb – Pour quickly into the prepared tin. Do not tap or move it; let it cool completely to retain the bubbles.
Melt chocolate – In short bursts, microwave the dark chocolate until smooth.
Dip and set – Break the cooled honeycomb into chunks, dip each into melted chocolate using a fork, then place on a cooling rack. Let the chocolate set before serving.

Servings and timing

This yields about 16–20 chunk-sized pieces.

Prep time: 5 minutes
Cook time: About 10 minutes (until mixture reaches 140 °C)
Cooling & setting time: Around 15–20 minutes for honeycomb to firm, plus another 10 minutes for chocolate set
Total time: 30–35 minutes from start to finish

Variations

Swap out dark chocolate for milk or white chocolate.
Add finely chopped nuts or crushed toffee—sprinkle them over the melted chocolate for extra crunch.
Drizzle with contrasting chocolate: after the first chocolate layer sets, drizzle a different type (white over dark or vice versa) for a decorative touch.

storage/reheating

Store in an airtight container at room temperature. Because honeycomb absorbs moisture, enjoy it within 3 days for optimal crunch. Reheating isn’t recommended, as heat will soften the texture.

FAQs

How do I prevent my honeycomb from going soggy?

I always store it in a sealed, airtight container once completely cool. Keeping it away from humidity is key—any moisture can ruin its crisp texture.

What temperature should I cook the sugar mixture to?

I aim for around 140 °C, which is just past the soft‑ball stage. If you don’t have a thermometer, the mixture should be deeply amber before you whisk in the baking soda.

Can I use corn syrup instead of honey or golden syrup?

Yes! Corn syrup works fine, though honey or golden syrup gives a richer, more nuanced flavor.

Why did my honeycomb deflate or not foam properly?

If your mixture didn’t reach high enough heat, or if you stirred too vigorously after adding the baking soda, it may not foam right. I make sure to whisk once, pour, and leave it alone to set.

Do I need to refrigerate the dipped honeycomb?

No refrigeration needed—just let the chocolate set at room temperature. Refrigerating can cause condensation and make the honeycomb soggy.

Conclusion

I find this honeycomb recipe is a total game-changer for homemade candy—quick, simple, and totally addictive. The contrast between airy, crunchy honeycomb and glossy dark chocolate is a treat I can’t pass up. Easy to make, impressive to give, and perfect for satisfying sudden sweet cravings. Enjoy!