With only 5 ingredients and surprisingly easy to make, these vegan chocolate-dipped honeycombs are a super crunchy, sweet, caramel-y, chocolatey treat that you just can’t get enough of! It tastes like a Cadbury Crunchy bar but better, and it’s vegetarian too!
Depending on where you live, honeycomb candy is also called sponge toffee, cinder toffee, seafoam or hokey pokey. Sugar, corn syrup and water are boiled and then baking soda is added which causes a chemical reaction that makes the mixture foam like crazy! (Oooo science-y). As the sugar cools and sets it becomes full of air bubbles that are delightfully crunchy! I especially love to dip in my chocolate and enjoy coffee, a cup of tea, or a bourbon on the rocks!
My honeycomb recipe does not contain honey and I make sure to use vegan chocolate chips or dark chocolate that is dairy-free to ensure it is vegan.
Strategy:
Prepare everything ahead of time: This recipe goes fast so you need to have everything ready. Line a large baking sheet with parchment paper and set it aside. Measure the baking soda and set it aside. Get a candy thermometer and wooden spoon ready.
Be warned: Boiling sugar is very hot, so be careful when making this recipe. Keep children and dogs out of the kitchen and protect yourself with oven mitts.
Humidity: If the humidity is high the honeycomb will be very sticky so this recipe is best on dryer days and I like to store my toffee in the fridge to keep it dry and cool.
Corn Syrup: I used light corn syrup (it’s clear in color) to get this nice soft yellow color of toffee. If you have golden syrup this will work too but the color of the toffee will be a bit darker.
Get a thermometer: Although it is possible to roll the eyes in this recipe, it is quite difficult to do and often leads to a mess. Save yourself the stress and pick up a thermometer (they are very affordable and a good tool to have in the kitchen). It will be easiest to use a thermometer clipped to the side of the pot, clip it over the pot and rest the tip just above the bottom of the pot (don’t touch the bottom of the pot with the thermometer as it will get hotter). If there is an instant-read probe thermometer, check the temperature often by placing the tip in the liquid just above the bottom of the pot. As it approaches 300F, be sure to hold the thermometer in place so you don’t miss it and burn the sugar.
How to make honeydew (sponge toffee) step by step:
Add sugar, water and corn syrup to a medium saucepan and place 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 combined and it starts to bubble around the edges, stop stirring and do not stir again.
Bring the sugar to a boil over medium heat (do not overheat), keeping an 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 the boiling sugar and then quickly mix the baking soda into the mixture using your wooden spoon.
It will be very foamy, keep mixing until it turns a soft golden yellow color, stirring 30 – 60 seconds.
Then quickly pour onto a parchment paper lined baking sheet. You can gently shake the pan to try to spread the toffee, but don’t try to spread it with a spoon or it will separate.
Let cool until completely cool and firm. (About 1 – 2 hours). Once it hardens you can slice it. I want to pick up the parchment paper with the honeycomb toffee and drop it on the counter to crumble.
You can now optionally dip the honeycomb in chocolate (I highly recommend it)! yum
Melt the chocolate chips in the microwave in 20-second increments, stopping to stir and being careful not to burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
Dip honeycomb pieces in melted chocolate and place on a parchment paper-lined baking tray. You can sprinkle them with some flaky sea salt if desired. Let the chocolate set at room temperature or pop the tray into the fridge or freeze to set faster. Store vegan chocolate dipped honeycomb in an airtight container in the fridge or freezer for up to 3 months.
This Vegan Chocolate Dipped Honeycomb is…
- crunchy
- sweet
- chocolate
- Really fun and exciting to do!
More vegan dessert recipes you might like:
Peanut butter cup
Vegan Christmas Cracker Candy
Easy Vegan Coconut Tila
Vegan Peppermint Patties
If you try this recipe let us know by leaving a comment, rating it and don’t forget to tag @itdoesnttastelike chicken on Instagram.
Hungry!
Sam Turnbull.
Vegan Chocolate Dipped Honeycombs
With only 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 like a Cadbury Crunchy bar but better, and it’s vegetarian too!
Serving: 12
Calories: 166kcal
material
- 1 the cup white sugar
- ⅓ the cup the water
- ⅓ the cup Corn syrup (I used light but golden corn syrup would work too, it just makes a darker colored toffee)
- 2 teaspoon Baking soda
- 1 the cup Vegan chocolate chips or chopped chocolate
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instructions
Prepare everything:
-
This recipe goes fast so you need to have everything ready. Line a large baking sheet with parchment paper and set it aside. Measure the baking soda and set it aside. Get a candy thermometer and wooden spoon ready. Caution: Boiling sugar is very hot, use caution when making this recipe.
To make the hive:
-
Add sugar, water and corn syrup to a medium saucepan and place 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 combined and it starts to bubble around the edges, stop stirring and do not stir again.
-
Bring the sugar to a boil over medium heat (do not overheat), keeping an 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 the boiling sugar and then quickly mix the baking soda into the mixture using your wooden spoon. It will be very foamy, keep mixing until it turns a soft golden yellow color, stirring 30 – 60 seconds. Then quickly pour onto a parchment paper lined baking sheet. You can gently shake the pan to try to spread the toffee, but don’t try to spread it with a spoon or it will separate.
-
Let cool until completely cool and firm. (About 1 – 2 hours). Once it hardens you can slice it. I want to pick up the parchment paper with the honeycomb toffee and drop it on the counter to crumble.
Chocolate Dip (optional):
-
Melt the chocolate chips in the microwave in 20-second increments, stopping to stir and being careful not to burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
-
Dip the honeycomb pieces in the chocolate and place on a parchment paper-lined baking tray. You can sprinkle them with some flaky sea salt if desired. Let the chocolate set at room temperature or pop the tray into the fridge or freeze to set faster. Store chocolate-dipped honeycomb in an airtight container in the fridge or freezer for up to 3 months.
Comment
nutrition
Worship: 1Servings (recipe makes 12 servings) | Calories: 166kcal | Sugars: 33g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 189mg | Potassium: 0.4mg | Fiber: 1g | Sugar: 31g | Calcium: 21mg | Iron: 1mg