Chocolate-Drizzled Honeycomb Candy
 
MAKES ABOUT 24 SERVINGS
Ingredients
  • 1½ cups sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons honey
  • ¼ cup plus 2 tablespoons water
  • 2 teaspoons baking soda
  • 1 (4-ounce) bar semisweet chocolate
  • Sea salt
Instructions
  1. Line a rimmed baking sheet with a silicone baking mat or aluminum foil; set aside.
  2. In a large (4- to 6-quart) heavy-bottomed saucepan, combine sugar, corn syrup, honey, and water, stirring well. Bring mixture to a boil over medium-high heat (do not stir). Using a wet pastry brush, wash down sides of pan to prevent crystals from forming. Continue to cook, without stirring, until caramel turns a light amber color and mixture registers 250° to 270° on a candy thermometer, swirling pan if necessary to prevent sugar mixture from scorching.
  3. Remove mixture from heat. Add baking soda, whisking constantly until combined. Pour caramel mixture onto prepared pan. Let cool completely at room temperature.
  4. Break cooled honeycomb into portions.
  5. In a microwave-safe bowl, melt chocolate. Drizzle melted chocolate over honeycomb candy. Sprinkle with sea salt. Place honeycomb on parchment paper to dry. Store in an airtight container at room temperature for up to 5 days.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/chocolate-drizzled-honeycomb-candy-recipe/