Chocolate-Covered Honeycomb Candy by Max Rappaport - Recipe Print View

Make the honeycomb candy: Cover a half sheet pan with parchment paper and spray with nonstick spray. Combine the baking soda and cream of tartar in a small bowl. Have the mixture on standby next to your stove. In a heavy-bottom saucepan, combine the water, honey, sugar, golden syrup, and kosher salt. Over medium heat, bring the mixture to a boil. Only stir in the initial heating phase to dissolve everything, but don’t stir after that or the sugar mixture may crystalize. Let boil over medium heat until a thermometer reads 300°F. Remove the saucepan from the heat, then add the baking soda and cream of tartar mixture, whisking constantly until the mixture has lightened in color and filled with air. Be sure to incorporate all of the baking soda and cream of tartar evenly so there are no dry spots, but be careful not to over-mix or it may deflate. Pour the molten candy in an even layer (about 1/2- to 1-inch thick) onto your prepared baking sheet. Allow to cool completely, about 2 hours. Once the honeycomb candy has cooled. shatter it into large shards—you can do this by breaking it with your hands, smashing with a rolling pin, or picking up the entire piece and dropping it back on the sheet pan. Make the chocolate coating: Melt the chocolate over a double boiler; you can also microwave the chocolate for 10 seconds, stirring the chocolate to distribute the heat, microwaving again, stirring, and repeating until the chocolate is fully melted. Using two forks, dunk each piece of honeycomb candy in the melted chocolate, then remove with the forks and allow the excess chocolate to drip off. Place on a wire rack set over a baking sheet, top with a pinch of flaky sea salt, and allow the chocolate to set. Store in an airtight container for up to 2 weeks (if it lasts that long).