Here’s a delicious and fully vegan version of chocolate-dipped honeycomb — light, crispy, and coated in rich dark chocolate. Traditional honeycomb candy uses honey and sometimes dairy, but we’ll make a cruelty-free version that’s just as tasty.
🍫🍯 Vegan Chocolate-Dipped Honeycomb
Ingredients:
For the honeycomb:
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1 cup granulated sugar
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1/4 cup light corn syrup or golden syrup (vegan honey substitute)
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1/4 cup water
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1 tbsp baking soda (sifted) — don’t skip this!
For dipping:
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6–8 oz vegan dark chocolate (60%–75% cocoa), chopped or chips
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Optional: pinch of sea salt for topping
Instructions:
🧪 Make the Honeycomb:
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Prep everything first
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Line an 8×8-inch pan with parchment paper and lightly grease it.
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Sift your baking soda into a bowl so it’s ready — once the syrup hits temperature, things move fast.
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Cook the syrup
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In a medium saucepan, combine sugar, corn syrup, and water. Stir gently to combine, then heat over medium-high.
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Bring to a boil without stirring. Use a candy thermometer and let it reach 300°F (150°C) (hard crack stage). This may take 5–10 minutes.
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Add baking soda & foam
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Remove from heat and immediately whisk in baking soda. The mixture will foam up rapidly — pour it quickly into your prepared pan without stirring.
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Let it cool
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Do not touch it while it sets. Let cool completely (about 1 hour), then break into shards.
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🍫 Dip in Chocolate:
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Melt the chocolate
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Use a double boiler or microwave in 20–30 second bursts, stirring often, until smooth.
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Dip the honeycomb pieces
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Dip each shard halfway or fully into the melted chocolate. Place on a parchment-lined tray.
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Set & serve
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Chill in the fridge for 10–15 minutes until the chocolate is firm. Sprinkle with sea salt if desired.
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✅ Storage:
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Store in an airtight container at room temperature in a dry place for up to 1 week.
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Avoid the fridge (except for chocolate setting), as moisture will make the honeycomb sticky.
Would you like to flavor it with coffee, mint, or orange zest? I can also help convert this into a fun holiday version!