This Chocolate Covered Honeycomb Candy tastes so similar to Butterfinger candies and is SO much fun to make! It only needs 5 ingredients and is kind of like a science experiment. You’ll see why!
I made these treats for my Candy Cafe that was inspired by my favorite Halloween/fall candy flavors. Click here to check out the blog post for all of the details and the recipes!
Chocolate Covered Honeycomb Candy
What you’ll need:
- Sugar
- Honey
- Baking Soda
- Chocolate
- Coconut Oil or Avocado Oil
- Candy Thermometer
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- dairy free (using compliant chocolate)
- grain free
- nut free (double check ingredients to ensure)
- vegetarian
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
More desserts to love:
- Ice Cream Cake
- Chocolate Sauce
- Apple Crumble Loaf Cake
- Pumpkin Cheesecake Bites
- Orange Almond Cake
- Drop Biscuit Strawberry Shortcake
- Vanilla Prosecco Berry Cake
- Almond Flour Lemon Cake
- Cosmic Brownies
- Chocolate Peanut Butter Ice Cream
- Chocolate Chip Zucchini Bread
- 4 Ingredient Mini Chocolate Tarts
- 4 Ingredient Chocolate Tart
- Chocolate Avocado Mousse
- Chocolate Covered Cherry Cake
- The Best Chocolate Cake
- Chocolate Mousse
- Flourless Double Chocolate Zucchini Bread
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Line a 8×8 inch baking pan with parchment paper.
- Add the sugar and honey to a pan with a candy thermometer on the stove over low heat.
- Gently stir until completely dissolved, ensuring not to let the mixture bubble. Do not stir once the sugar has dissolved or it will crystalize!
- Once completely melted, turn up the heat to medium and heat the mixture until the temperature on your candy thermometer reaches 300℉. It should be golden in color.
- Take the pan off of the heat and remove the thermometer. Carefully and quickly whisk in the baking soda just until it has all disappeared and the mixture is foaming. Do not over mix!
- Pour the mixture into your parchment lined pan, doing your best to not lose any bubbles by pouring as near to the bottom of the pan as you can. Very carefully, scrape out the last of the mixture into the pan with a silicone spatula.
- Allow for the candy to cool completely before cracking it into chunks.
- Mix together melted chocolate and oil to create a super smooth chocolate coating. To melt your chocolate, heat it in 30 second increments in the microwave, stirring between each.
- Line a baking sheet with parchment paper, then coat each piece of candy in the chocolate mixture, flipping it to cover all sides.
- Place each piece on the parchment paper and allow to cool until the chocolate is set. You may need to put them in the fridge to set fully.
- Store in the refrigerator and enjoy!
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