Cooking Instructions
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Step 1
Line an 8x8-inch dish with parchment paper.
Step 2
Add
Raw Sugar (185 g)
,
Honey (40 g)
and
Water (30 mL)
to small sauce pan. Cook over low heat until sugar dissolves, stirring frequently.
Step 3
Increase heat to medium and bring mixture to a boil. You’ll cook mixture at a low boil it turns a honey caramel color, this takes about 8 minutes. You’ll want to watch it carefully to make sure it doesn’t burn. Removed it sooner rather than later once it reaches a light golden caramel color. If you have a candy thermometer, this should happen at about 300 degrees F (150 degrees C).
Step 4
Once desired color is reached, remove from heat, and immediately stir in
Baking Soda (7 g)
, whisking quickly but gently as the mixture grows in size. Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces.
Step 5
While honeycomb cools, add
Dark Chocolate Chips (260 g)
to a microwave oven in 30-second intervals, stirring after each, until a smooth consistency is reached.
Step 6
Once the chocolate is ready, use a spoon to dip honeycomb pieces, then set on wax paper and allow to fully cool and chocolate hardens. Enjoy! Store in an airtight container at room temperature.
