Vegan Chocolate Dipped Honeycomb

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!

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.

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.

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.

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.

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.

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.

5 from 5 votes

(click stars to vote)

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: 15 minutes mins

Chilling time: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 12

PRINT PIN Save Saved! Video COMMENT

Ingredients

 

½1x2x

• ▢ 1 cup white sugar
• ▢ ⅓ cup water
• ▢ ⅓ 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

Cook ModePrevent your screen from going dark

Instructions

 

OnOff

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.
  

Video

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 Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull

Cuisine: British

Course: Dessert

More vegan candy recipes you might enjoy...