Chocolate Honeycomb Candy
This is a British recipe similar to peanut brittle except with a honey flavor, and dipped in chocolate. The sugar mixture puffs up into a lava-like puddle, which then cools and becomes airy and brittle. You can use dark or milk chocolate chips for the coating.
1/4 cup honey
1/2 cup corn syrup
2 cups sugar
3 T. water
1 T. baking soda
24 oz chocolate chips
1 T. vegetable oil
Cover a jelly roll pan or baking sheet in parchment paper and spray with non-stick cooking spray. Set aside.
Place the honey, corn syrup, sugar and water in a very large saucepan (6 quarts). Whisk to combine.
Heat the mixture over medium heat, until golden brown and bubbling, and at 300 F on a candy thermometer. Do NOT stir while the mixture is cooking. Keep a careful eye on it – the timing will vary, but it should take in the 10 minute range. Remove from the heat and dump in the baking soda. Begin to whisk, and watch the mixture foam up to quadruple the size. Quickly pour it out onto the baking sheet. Don’t worry if it it’s not even.
Let sit at room temperature for 20 to 30 minutes until rock hard. Break up into chunks.
Melt the chocolate and oil together in a large bowl. Stir to combine. Dip the pieces in the chocolate, scraping off any extra (but making sure all sides are covered). Let dry on parchment paper.