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    Home » Recipes » Chocolates & Candy

    September 14, 2022 14 Comments

    Vegan Chocolate Dipped Honeycomb

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    Just 5 ingredients and surprisingly easy to make, this vegan chocolate-dipped honeycomb is a super crunchy, sweet, caramel-y, chocolatey treat that you just can't get enough of! It tastes just like a Cadbury Crunchie Bar but better, and it's vegan too!

    Just 5 ingredients and surprisingly easy to make, this vegan chocolate-dipped honeycomb is a super crunchy, sweet, caramel-y, chocolatey treat that you just can't get enough of! It tastes just like a Cadbury Crunchie Bar but better, and it's vegan too! #itdoesnttastelikechicken #veganbaking #vegandesserts

    Honeycomb candy is also called sponge toffee, cinder toffee, seafoam, or hokey pokey, depending on where you live. 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). Once the sugar is cooled and set it is full of air bubbles making it delightfully crunchy! I particularly love mine dipped in chocolate and enjoyed with coffee, a cup of tea, or a bourbon on the rocks!

    My honeycomb recipe doesn't contain honey and I make sure to use vegan chocolate chips or dark chocolate that is dairy-free to ensure it is vegan.

    Just 5 ingredients and surprisingly easy to make, this vegan chocolate-dipped honeycomb is a super crunchy, sweet, caramel-y, chocolatey treat that you just can't get enough of! It tastes just like a Cadbury Crunchie Bar but better, and it's vegan too! #itdoesnttastelikechicken #veganbaking #vegandesserts

    Tips and Tricks:

    Prep everything ahead of time: This recipe goes quickly so you need to have everything ready. Line a large baking sheet with parchment paper and set it aside. Measure out the baking soda and set it aside. Get a candy thermometer and wooden spoon ready.

    Caution: boiling sugar is very hot, please be careful when making this recipe. Keep children and dogs out of the kitchen and protect yourself with oven mitts.

    Humidity: honeycomb will get very sticky when the humidity is high so this recipe is best made on dryer day and I like to store my toffee in the freezer to keep it dry and cool.

    Corn Syrup: I used light corn syrup (that is clear in color), to get this lovely soft yellow color of toffee. If you have golden syrup, that will work too but the toffee will be a bit darker in color.

    Get a Thermometer: while it is possible to eyeball this recipe, it's pretty tricky to do and will often lead 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). A thermometer that clips onto the side of the pot will be the easiest to use, just clip it onto the pot and rest the tip just above the pot bottom (do not touch the pot bottom with the thermometer as it will read hotter). If have an instant-read probe thermometer, test the temperature often by putting the tip in the liquid just above the bottom of the pot. As it nears 300F make sure to continue to hold the thermometer in place so that you do not miss it and burn the sugar.

    Mix the sugar water and corn syrup

    How to Make Honeycomb (sponge toffee) step by step:

    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.

    Bring to a boil and test with a thermometer

    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 the temperature reaches 300F remove from the heat

    Once it reaches 300F (149C), working quickly, remove the pan from the heat.

    Sprinkle in the baking soda

    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.

    And stir to mix in. It will get foamy and turn yellow

    It will foam a lot, keep mixing until it turns a soft golden yellow color, 30 - 60 seconds of stirring.

    Pour on a parchment paper lined baking sheet and let cool

    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.

    Just 5 ingredients and surprisingly easy to make, this vegan chocolate-dipped honeycomb is a super crunchy, sweet, caramel-y, chocolatey treat that you just can't get enough of! It tastes just like a Cadbury Crunchie Bar but better, and it's vegan too! #itdoesnttastelikechicken #veganbaking #vegandesserts

    You can now optionally dip the honeycomb in chocolate (I highly recommend this)! Yum.

    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 melted chocolate and place 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 vegan chocolate dipped honeycomb in an airtight container in the fridge or freezer for up to 3 months.

    Just 5 ingredients and surprisingly easy to make, this vegan chocolate-dipped honeycomb is a super crunchy, sweet, caramel-y, chocolatey treat that you just can't get enough of! It tastes just like a Cadbury Crunchie Bar but better, and it's vegan too! #itdoesnttastelikechicken #veganbaking #vegandesserts

    This Vegan Chocolate Dipped Honeycomb is...

    • Crunchy
    • Sweet
    • Chocolatey
    • Really fun and exciting to make!

    More Vegan Sweet Recipes you might like:

    Peanut Butter Cups
    Vegan Christmas Cracker Candy
    Easy Vegan Coconut Mounds
    Vegan Peppermint Patties

    If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
    Bon appetegan!
    Sam Turnbull.

    Print Recipe
    5 from 4 votes

    Vegan Chocolate Dipped Honeycomb

    Just 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 just like a Cadbury Crunchie Bar but better, and it's vegan too!
    Cook Time15 mins
    Chilling time:1 hr
    Total Time1 hr 15 mins
    Course : Dessert
    Cuisine : British
    Servings: 12
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 cup white sugar
    • â…“ cup water
    • â…“ cup corn syrup (I used light but golden corn syrup will also work, it will just make a darker colored toffee)
    • 2 teaspoons baking soda
    • 1 cup vegan chocolate chips or chopped chocolate
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    Prep everything:

    • This recipe goes quickly so you need to have everything ready. Line a large baking sheet with parchment paper and set it aside. Measure out the baking soda and set it aside. Get a candy thermometer and wooden spoon ready.
      Caution: boiling sugar is very hot, please be careful when making this recipe.

    To make honeycomb:

    • 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.

    Dip in chocolate (optional):

    • 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.

    Notes

    If you do not have a thermometer: this recipe is really best made with a thermometer to ensure you get the correct textured candy. You can buy very affordable thermometers on amazon or at any kitchen store. If you do not have a thermometer and still want to try this recipe, keep a close eye on the sugar as it boils. When it hits 300F it will change from clear to a slightly golden color (you can see this in the photos in the post). Be very careful to not burn the sugar. 

    Nutrition

    Serving: 1serving (recipe makes 12 servings) | Calories: 166kcal | Carbohydrates: 33g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 189mg | Potassium: 0.4mg | Fiber: 1g | Sugar: 31g | Calcium: 21mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More vegan candy recipes you might enjoy...

    « Healthy Dog Treats Recipe!
    The Best Vegan Hamburger Helper »

    Reader Interactions

    Comments

    1. Susan Platt says

      December 17, 2022 at 12:04 pm

      5 stars
      I am so happy you showed this recipe. This has been my favorite candy since I was a teen. Thank you for making this a great holiday for me. I am making it today!

      Reply
    2. Sheena says

      October 23, 2022 at 6:01 am

      5 stars
      I made this with golden syrup (instead of corn syrup) as it's all I had and it was perfect. The second time I didn't even bother with the chocolate and it was still a huge hit!

      Reply
      • Sam Turnbull says

        October 28, 2022 at 9:59 am

        Wonderful! So happy you loved it Sheena!

        Reply
    3. Angela says

      October 04, 2022 at 12:08 pm

      Can vanilla be added to the syrup and sugars?

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:26 pm

        No it will just burn.

        Reply
        • Kat says

          December 18, 2022 at 11:36 am

          The vanilla wouldn't / shouldn't be added till after taking off the heat anyway. If added just before the baking soda would it have time to burn?

          Another person mentioned nuts, I would assume they'd be added at this / that time too?
          Would that still mess it up?

          Just curious. I've never seen a recipe like this before. I'm rather curious about it.

    4. Karen says

      September 17, 2022 at 1:47 pm

      I made this and boiled to 300f. Set off my smoke detector and tastes burnt. Any ideas?

      Reply
      • Sam Turnbull says

        October 06, 2022 at 11:40 am

        Sounds like your stove was on too hot. Make sure it is on a medium heat and do not be tempted to turn up the heat. It should be more of a simmer than a boil. I hope that helps!

        Reply
    5. Tiffany says

      September 15, 2022 at 9:24 am

      Do you think this would work with other liquid sweeteners? I have maple and agave and want to make this NOW!

      Reply
      • Sam Turnbull says

        September 16, 2022 at 3:42 pm

        Hi Tiffany, unfortunately, it needs to be a high glucose syrup to harden properly so things like agave or maple syrup won’t work. You could try glucose syrup or golden syrup (which are both high in glucose). Hope that helps!

        Reply
    6. Bunnie Chambers says

      September 14, 2022 at 9:55 pm

      Samantha,
      Could one add nuts to the sugar syrup? I am in NC and we add nuts to everything!
      Thanks!
      Bunnie
      Oh, btw... I absolutely LOVE your vegan egg salad. I had been eating that on toast with hummus for breakfast for a few years.

      Reply
      • Sam Turnbull says

        September 15, 2022 at 9:18 am

        Wonderful! Adding the nuts to the sugar would likely make them burn and mess up the sponge texture. Instead I would dip the finished honeycomb in chocolate and sprinkle nuts on top. Enjoy!

        Reply
    7. Sue says

      September 14, 2022 at 10:43 am

      you've got my husband's number Sam; he will love this! Thanks for your delicious and creative recipes.

      Reply
      • Sam Turnbull says

        September 15, 2022 at 9:17 am

        Haha wonderful!

        Reply

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