Vegan Chocolate Dipped Honeycomb

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Vegan Chocolate Dipped Honeycomb

Just 5 ingredients and surprisingly easy to make, this honeycomb is a super crunchy, sweet, caramel-y, chocolatey treat that you just can't get enough of! It tastes just like a Cadbury Crunchie Bar but better, and it's vegan too!
My Notes:
Cook Time15 mins
Chilling time:1 hr
Meal Type: Dessert
Cuisine: British
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Chocolate
Showcase: Latest Recipes
Servings: 12
Calories: 166kcal
Ingredients
  • 1 cup(s) white sugar
  • 1/3 cup(s) water
  • 1/3 cup(s) corn syrup (I used light but golden corn syrup will also work, it will just make a darker colored toffee)
  • 2 teaspoon(s) baking soda
  • 1 cup(s) vegan chocolate chips or chopped chocolate
Instructions
Prep everything:
  • This recipe goes quickly so you need to have everything ready. Line a large baking sheet with parchment paper and set it aside. Measure out the baking soda and set it aside. Get a candy thermometer and wooden spoon ready.
    Caution: boiling sugar is very hot, please be careful when making this recipe.
To make honeycomb:
  • Add the sugar, water, and corn syrup to a medium saucepan and put over medium heat. Use a wooden spoon to mix together. (Wood does not conduct heat so it is important to use a wooden spoon for this). Once the mixture is mixed and it begins boiling around the edges, stop stirring and do not stir again.
  • Let the sugar boil on medium heat (do not increase the heat), keeping a close eye on the thermometer. Do not leave it unattended. Once it reaches 300F (149C), working quickly, remove the pan from the heat. Sprinkle the baking soda over top of the boiling sugar and then use your wooden spoon to quickly mix the baking soda into the mixture. It will foam a lot, keep mixing until it turns a soft golden yellow color, 30 - 60 seconds of stirring. Then quickly pour on the parchment paper line baking sheet. You can gently shake the pan to try to spread the toffee, but do not try to spread it with a spoon or it will deflate.
  • Let chill until completely cooled and firm. (About 1 - 2 hours). Once firm you can break it into pieces. I like to pick up the parchment paper with the honeycomb toffee on it and drop it on the counter to break it up.
Dip in chocolate (optional):
  • Melt the chocolate chips in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
  • Dip pieces of the honeycomb into the chocolate and place them on a parchment paper-lined baking tray. If desired you could even sprinkle them with a bit of flaky sea salt. Let the chocolate set at room temperature or pop the tray in the fridge or freeze to set quicker. Store chocolate-dipped honeycomb in an airtight container in the fridge or freezer for up to 3 months.
Notes
If you do not have a thermometer: this recipe is really best made with a thermometer to ensure you get the correct textured candy. You can buy very affordable thermometers on amazon or at any kitchen store. If you do not have a thermometer and still want to try this recipe, keep a close eye on the sugar as it boils. When it hits 300F it will change from clear to a slightly golden color (you can see this in the photos in the post). Be very careful to not burn the sugar.
Nutrition
Serving: 1serving (recipe makes 12 servings) | Calories: 166kcal | Carbohydrates: 33g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 189mg | Potassium: 1mg | Fiber: 1g | Sugar: 31g | Calcium: 21mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan