1 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons honey
1/2 cup water
2 1/4 teaspoons baking soda
Chocolate for dipping (semisweet, milk, or dark)
Line a 23 x 23 x 2 cm pan with parchment paper. Set aside.
In a heavy duty medium saucepan, combine the sugar, corn syrup, and water. Set baking soda to the side so it is ready to add later.
Bring the sugar mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Once the liquid is boiling, stop stirring and attach a candy thermometer.
Cook until the temperature of the candy reaches 149 degrees celsius. Immediately remove from the heat and whisk in the baking soda for five seconds. The candy will bubble up and turn a light golden-brown colour. Whisk just until combined but don’t over mix and deflate the bubbles that will form.
Immediately pour the honeycomb mixture into the prepared pan as it will start to set up quickly and let it cool for at least 1 hour before breaking into chunks by hitting it with a mallet or the heavy handle end of a butterknife.
Dip or drizzle with melted chocolate, if desired, then let the candy sit until the chocolate firms up before serving.