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.

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.