Are you looking for a sweet treat with minimal ingredients? You’ve come to the right place! This magical bite of sweetness is covered in milk chocolate. Talk about delicious!
Invest in a candy thermometer if you don’t already have one. I ordered a candy thermometer through Amazon.
I picked this one with a digital display and alarm on it. (Best decision ever!) I’ve used the old-timey candy thermometers before and that has been my mistake, I never got the temperature quite right. An investment in a good candy thermometer makes a big difference.
For this recipe, you only need 4 ingredients. Four ingredients! How easy is that?
- Honey (Local is best!)
- Baking Soda
- Candiquik Chocolate
Practice makes perfect.
I’m a terrible fudge maker on account of a crappy thermometer. I have attempted to make rock candy and old-fashioned rock hard candy a few years ago and after many wasted containers of corn syrup I gave up. Now, I’ve tried to incorporate some honey into something savory that we could enjoy for the holidays that was not loaded with corn syrup or any artificial ingredients. I stumbled across honeycomb candy and decided to give it a go. I made this recipe a few times, tweaking a little bit here or there to get the perfect temperature. A burnt batch of this smells and tastes like a fire-roasted marshmallow. I have a gas stove so the heat gets very hot, very quickly. You may need to adjust the temperature of this recipe by 10 degrees higher depending on your stove type, humidity level, and your candy thermometer.
Yum! Best addition ever. You could do white chocolate or milk chocolate, or both! I attempted this recipe a few times with some Nestle sweet chocolate chips and it wouldn’t stay hard on the candy and made for a messy treat. To simplify, I use baking chocolate (Candiquik) that is commonly used for dipping strawberries so it cools hard. Make sure the candy has completely cooled before you dip or drizzle because it acts like a taffy if you try and break it while it’s cooling.
- 1¾ cup Sugar
- ⅓ cup Honey
- ¼ cup Water
- 1 tablespoon Baking Soda
- 1 Package Sweet Baking Chocolate
Mix the sugar, honey, and water in a medium sized pan. You want a big enough pan for the mixture to expand once the baking soda is added so don't use a small pan.
- Heat on medium high heat, stirring occasionally until mixture begins to boil.
- Once the honey mixture is boiling, clip on the candy thermometer and reduce the heat to just keep it boiling. I cooked mine on medium heat. Boil until the candy reaches 275 degrees.
- Once the mixture is at 275 degrees, remove from heat and whisk in the baking soda. Be careful as the mixture will bubble and expand. Mix the baking soda in well.
- Pour the mixture onto a parchment paper lined cookie sheet. Don’t spread the mixture.
- Let the candy cool until firm.
Once the candy is cool and firm, break into serving sized pieces and drizzle or dip in warmed baking chocolate per package instructions. Allow to cool, then store in an airtight container in your fridge.